18E-4 |
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M. C. CHIU, Faculty of Pharmaceutical Sciences, São Paulo Univ., Av. Prof. Lineu Prestes, 580 B.16, São Paulo, 05508-900, Brazil, L. A. Gioielli, Faculty of Pharmaceutical Sciences, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, B16, CEP 05508-900, São Paulo, Brazil, and R. Grimaldi, Faculty of Food Engineering, Campinas State Univ., Rua Bertrand Russel,s/n, esquina com Josué de Castro, Campinas, 13083-970, Brazil. MonoUnsaturated Fatty Acids (MUFA) are known to reduce blood cholesterol levels. It has been recommended that MUFA intake be as high as half of the total recommended dietary intake of calories from fat, as a way to reduce the risk of heart diseases. Chicken Fat (CF) can be considered a source of MUFA since they constitute 45 to 50% of chicken fat. Medium-Chain Triacylglycerols (MCT) are mainly composed of octanoic and decanoic acids. They are metabolized more easily and provide less calories than saturated Long Chain Triacylglycerols (LCT). Our objective was to produce Structured Lipids (SL) with better nutri-tive or pharmaceutical characteristics and evaluate them in terms of physical and chemical properties. CF and MCT were blended in ten different proportions and interester-ified. The fatty acid composition of SLs was determined by gas chromatography. Softening and melting points were determined by AOCS official methods and a constant speed texture analyser was used to evaluate consistency of the samples. Solid Fat Content (SFC) was performed by NMR. Melting behaviour was determined by differential scanning calorimetry. The results showed that the interesterified blends presented 12.3 to 60.9% medium chain fatty acids (MCFA), 14.5 to 34.9% saturated fatty acids (SFA), 18.1 to 42.1% MUFA and 6.6 to 15.1% polyunsatured fatty acids (PUFA). Softening and melting points values ranged from -2.1 to 43.1ºC and –2.1 to 46.3ºC, respectively. Consistency was determined at 10°C to 25ºC. SL had a SFC of 22.5% at 10°C, which progressed downward until no solid fat was present (45°C). Chicken fat and SL showed distintct DSC thermograms. The SL with defined character-istics can be used to combine the beneficial dietary effects of the MUFA and MCFA with desirable physical and chemical properties. They can provide specific metabolic effects for application in food products.
Session 18E, Nutraceutical & Functional Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |