Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura de palmiste e óleo de peixe Crystallization behavior of structured lipids produced from palm kernel fat and fish oil

Abstract

The aim of this study is to evaluate the crystal structure of binary mixtures of palm kernel fat and fish oil, before and after chemical and enzymatic interesterification. The crystal structure was analyzed by polarized light microscopy. The addition of fish oil didn't change the palm kernel fat crystallization characteristics, spherullites of types A and B being observed. However, due to chemical and enzymatic interesterification, smaller crystals were obtained. There was no difference between chemical and enzymatic interesterification, probably as a function of acyl migration in discontinuous processes catalyzed by lipases.

Keywords

• structured lipids
• interesterification
• crystallization