Effect of sucrose esters on polymorphic behavior and crystallization kinetics of cupuassu fat and its fractions

Polymorphism of natural fats is very important in the food industry since it is related to macroscopic properties of final products, including texture, color and appearance. The effect of addition of sucrose esters on crystallization kinetics and polymorphic behavior of cupuassu fat (CF) and its stearin fractions obtained by dry fractionation at 29 degrees C (S-29), 26 (S-26), and 24 (S-24) was studied by polarized light microscopy, differential scanning calorimetry, and small and wide angle X-ray scattering. In situ experiments were performed in real-time using synchrotron radiation as the light source. Sucrose esters S-170 and P-170 shortened induction times of crystallization, acting as a seed even at low supercooling. In addition to the kinetic effects, S-170 modified polymorphic behavior. Depending on processing conditions used (under thermal cycles or isothermal storage), it promoted crystallization in a specific polymorphic form: beta '(2) (CF and its stearins) or beta(2) (S-29). Crystallization in a stable and unique beta '-form makes CF and its stearins a good alternative to trans-fats. With the addition of sucrose ester S-170, S-29's increased tendency to crystallize in beta(2)-form extends its applications in chocolate and coatings.