Abstract Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels in chocolate spreads to reduce saturated fatty acids (SFA). The characterization of the organogels was carried out in terms of solids fat content (SFC), crystallization kinetics, thermal behavior, polymorphism, microstructure, hardness, and rheological properties. The organogels analysed showed 5.22% to 6.20% solids at 10 °C, melted at 45 °C, and dropped to < 2.34% at 37.5 °C. Induction time was 4 to 8 minutes, with max solids at 2.29% to 4.72%. The melting and crystallization curves could be subdivided into different regions, which reflected the different classes of triacylglycerol present in the organogels. All organogels showed β polymorphism. The average diameter of the organogels was less than 30 μm, thus minimizing the perception of grittiness in the mouth resulting from the lipid phase. Hardness values varied between 3.53 and 4.58 N. The elastic modulus (G’) value was greater than the viscous modulus (G”), indicating the behavior of a solid material. The results of chocolate spreads were characterized by consistency, distribution particle size, rheological properties and dynamic turbidimetry. The range of consistency of spreads ranged from 13.83 to 631.60 gF. All chocolate spreads formulated with organogels showed particle size between 14.59 and 46.23 µm at index d 0.5 and d 0.9, respectively. As for the rheological parameters, the G' value was observed superior to G”, indicating properties of solid materials. The chocolate spreads with organogels analyzed showed characteristic stability. There was no exudation of liquid oil in the stabilization period for 36 days, thus the chocolate spreads showed a predominant elastic behavior. This characterization proves to be fundamental for the reformulation of products in terms of greater healthiness. innovation SFA. SFA . (SFA) SFC, SFC , (SFC) kinetics polymorphism microstructure hardness 522 5 22 5.22 620 6 20 6.20 1 C °C 234 2 34 2.34 375 37 37. minutes 229 29 2.29 472 72 4.72% regions 3 μm phase 353 53 3.5 458 58 4.5 N G (G’ G, (G”) material turbidimetry 1383 13 83 13.8 63160 631 60 631.6 gF 1459 14 59 14.5 4623 46 23 46.2 05 0 0. 09 9 0.9 respectively parameters G” materials stability days (SFA (SFC 52 5.2 62 6.2 2.3 2.2 47 7 4.72 35 3. 4. (G (G” 138 13. 6316 63 631. 145 14. 462 46. 5. 6. 2. 4.7

Abstract One of the current challenges of the food industry is to develop lipid bases with the desired technological performance for food application and with lower caloric value, in compliance with new legislations. In this context, the objective of this research is to compare chemical and enzymatic interesterification as methods for obtaining structured low-calorie lipids. Both processes are of commercial importance, since they can be used to modify the physical characteristics of fat without generating trans fatty acids. The lipid matrices used were olive oil, soybean oil and fully hydrogenated crambe oil, behenic acid source, presenting anti-obesogenic potential. Samples interesterified were characterized regarding the physicochemical behavior and regiospecific distribution in comparison to the simple mixture of the raw materials, in order to show the importance of the interesterification process. There was a reduction in their solid fat content after interesterification, which improved their physical properties and there was an increase in consistency, while the simple mixture did not represented a good option for industrial use. There was a 47% increase of saturated fatty acids at the sn-1,3 position after enzymatic synthesis. The results indicate that the structured lipids obtained can be a viable alternative to replace fats in foods low calorie.

Abstract The extraction of baru oil from almonds, generates the partially defatted cake. The use of this coproduct in bakery products reduces wastage of materials and nutrients, thereby improving nutritional aspects, and contributing to a sustainable environment. The aim of this study was to characterize the physico-chemical properties of crackers made with oil and partially defatted baru cake as partial substitutes for olive oil and wheat flour, respectively. The formulations presented interesting nutritional benefits to consumers, as they can be considered as a source of dietary fiber (13.58 g/100 g), magnesium (61.76 mg/30 g) and zinc (1.72 mg/30 g) and high in manganese (1.55 mg/30 g) and iron (4.56 mg/30 g) according to values established by Brazilian legislation, in addition, they have an interesting content of proteins (19.55 g/100 g) and lipids (19.24 g/100 g). The use of baru almond coproducts in savory crackers might be a good alternative to add nutrients that provide nutritional benefits to consumers.

Abstract Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observation confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesivefat crystal network.

Abstract The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g–1), compared to traditional oat cookies. Changing the formulation resulted in the enrichment of a number of microelements, including phosphorus (~ 197.90 mg.100 g–1) and iron (~ 21.56 mg.100 g–1). Baru oil increased the concentration of unsaturated fatty acids (~ 76.11%), consisting of approximately 50.37% monounsaturated (MUFA), and 25.74% polyunsaturated fatty acids (PUFA). The total phenolic compound content was approximately doubled in the baru cookie. As such, the baru cookie presents an interesting composition from a nutritional point of view, having a high protein and dietary fiber content, in addition to presenting substantial concentrations of iron and oleic acid, and may be used as part of a healthy diet.

Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 ºC, 500 rpm stirring speed, 0.4% (w/w) sodium methoxide catalyst. The triacylglycerol composition, solid fat content and melting point analysis showed that the reaction was very fast, reaching the equilibrium within 5 min. This result suggests the interesterification can be performed in substantially lower times, with reduction in process costs.

No presente estudo foi determinado o perfil sensorial e a aceitação de três marcas comerciais de chá light sabor pêssego, denominadas A, B e C, acondicionadas em embalagem PET e adquiridas no comércio local. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ) utilizando-se uma equipe de 11 provadores rigorosamente selecionados e treinados. A aceitação dos produtos foi avaliada por 33 consumidores representativos do público alvo. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais. As amostras comerciais apresentaram perfis semelhantes em alguns termos descritores e diferenças significativas em outros. A amostra A caracterizou-se principalmente pelos atributos aroma e sabor de banana passa; a amostra B por aroma artificial de pêssego e refrescância; e a amostra C por aroma natural de pêssego e doçura. O Teste Afetivo, analisado por ANOVA e Teste de Média de Tukey, indicou maior aceitação para a amostra C. A cor das amostras foi avaliada pelo método Cielab L*a*b*, sendo que a amostra C se destacou das demais pela cor vermelha.

In this work, three different brands of light peach iced tea (A, B and C), purchased in a local market and packed in PET bottles were sensory analyzed. At first, Quantitative Descriptive Analysis (QDA) was conducted in order to obtain the sensorial profile, with eleven tasters, previously selected and trained. The product acceptance was evaluated by 33 consumers, representing the target public. The QDA results were submitted to ANOVA, Tukey's test and Principal Component Analysis (PCA). The sample A was mainly characterized by banana aroma and flavor; the sample B by artificial peach aroma and refreshment; while the sample C by sweetness and natural peach aroma. The acceptance test, analyzed by ANOVA and Tukey's test, showed a greater acceptance for the sample C. The colour of the samples was evaluated by the Cielab L*a*b* method and the sample C stood out by the red colour.

The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This article reports research done towards production of zero trans fats by chemical interesterification, for different industrial purposes. Aspects related to the effect of trans fats on diet, their impact on health and modifications in Brazilian legislation are also covered.

The aim of this work is to present the new applications of membrane technology in fat and oil processing, with emphasis on development and applications of the enzymatic membrane reactor and its association with extraction and purification technology by supercritical fluids (SCF). Combining the extraction by SCFs and the separation by membranes allows the integration of extractions reactions with selective separation by membranes through filtration of the supercritical mixture (SCF + extracted solutes). This association provides important energy savings regarding the SCF recompression costs.

The production of ethyl esters by alcoholysis is an alternative for splitting triacylglycerols due to the possibility of using low temperatures, which results in oxidative protection of the polyunsaturated fatty acids. Ethyl esters produced under mild conditions of temperature could be used as substrate for obtaining structured lipids. The reaction parameters of production of ethyl esters from fish oil with high content of omega-3 fatty acids by alcoholysis were optimized using response surface methodology. An experimental design (2³) (with levels +1 and -1, six axial points with levels -alpha and +alpha and three central points) was applied. The variables investigated were concentration of catalyst, amount of ethyl alcohol and temperature. Ethyl ester conversion was monitored by high performance size exclusion chromatography (HPSEC) and the best result obtained was 95% conversion rate. The optimal conditions were 40 °C, 1% of NaOH and 36% of ethanol.