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Journal of Food Quality
Volume 2017, Article ID 1253976, 8 pages
https://doi.org/10.1155/2017/1253976
Research Article

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

1Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
2Programa de Posgrado en Ciencias y Tecnología de Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n Col. Centro, Postal 1658, 83000 Hermosillo, SON, Mexico
3Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Libramiento Norte Carretera Irapuato León, Kilómetro 9.6, 36821 Irapuato, GTO, Mexico

Correspondence should be addressed to María Guadalupe Salazar-García; xm.nosu.nacayaug@razalasg

Received 7 August 2017; Accepted 16 October 2017; Published 9 November 2017

Academic Editor: Domenico Montesano

Copyright © 2017 Nydia E. Buitimea-Cantúa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.