Hardfats as crystallization modifiers of cocoa butter

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Hardfats, or fully hydrogenated oils, consist of materials with homogeneous composition, composed of high melting point triacylglycerol. Hardfats are regarded as relatively new materials, and remain unexplored in lipid technology, notwithstanding being low-cost industrial products. They can behave as modulators of the crystallization process, acting as preferential nuclei for ordering the crystal lattice and inducing specific polymorphic habits, with great potential for use in crystallization processes. This work evaluated the influence of the addition of different hardfats on the crystallization patterns of cocoa butter (CB). Fully hydrogenated oils with significantly different chemical composition, obtained from palm kernel oil (FHPKO), palm oil (FHPO), cottonseed oil (FHCO), soybean oil (FHSO), and crambe oil (FHCrO), were considered. Blends of CB/hardfats, at concentrations of 1%, 3%, and 5% (by weight) were produced and the crystallization isotherms, thermal behavior, and polymorphism determined. Hardfats FHPO, FHCO, FHSO, and FHCrO proved to be effective additives to modulate the crystallization characteristics of CB, in respect to crystallization kinetics and thermal behavior. Only the hardfat from crambe oil, FHCrO, presented stabilizing effect on the polymorphism of CB, delaying the transition VVI. Practical applications: The use of hardfats as crystallization additives in products containing CB, for technological adjustment of CB formulations in order to harmonize events like solidification kinetics, thermal behavior, and polymorphism. Hardfats may act as potential modulators of CB crystallization, with the purpose to obtain higher quality products at significantly reduced cost in industrial processing.11512SI14621473Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP [FAPESP - Proc. 2009/53006-0, Proc. 2010/18504-7

Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Enzymatic interesterification has been shown to be an alternative for the production of structured lipids resembling human milk fat. The knowledge of the physical properties of fat is an important tool for the implementation of this fat in a food matrix. The enzymatic interesterification reaction modifies the composition of triacylglycerols changing the crystallization properties and polymorphic form of fats. Blends containing different proportions of lard and soybean oil (80:20, 70:30, 40:60, 30:70 and 20:80) were enzymatically interesterified in a continuous flow tubular reactor and analyzed for crystalline structure by polarized light microscopy, the polymorphic form using X-ray diffraction and thermal properties by differential scanning calorimetry. The structural modifications resulting from continuous enzymatic interesterification changed the crystallization behavior and thermal profile of the samples, reducing enthalpy values. Structural changes were also evident on polarized light microscopy images, disclosing an increase in the crystallization rate among the samples after the continuous enzymatic reaction.905631639Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Contato precoce pele a pele entre mãe e filho: significado para mães e contribuições para a enfermagem

Tratou-se de uma pesquisa convergente-assistencial, realizada numa maternidade da Região Sul do Brasil entre abril e maio de 2009, objetivando compreender o significado do contato precoce pele-a-pele mãe-filho para o ser-mãe, identificar características do estabelecimento desse contato e contribuições da enfermagem. Os dados foram coletados pela observação participante e entrevista, com nove mães, identificando-se quatro categorias: a) orientações acerca do contato pele-a-pele precoce mãe-filho antes do nascimento; b) estabelecimento do contato precoce pele-a-pele mãe-filho; c) significado do contato pele-a-pele precoce mãe-filho para o ser-mãe; e d) contribuições da enfermagem no estabelecimento do contato precoce pele-a-pele mãe-filho. Conclui-se que o significado do contato precoce mãe-filho atribuído pelas mães é positivo, e a contribuição da enfermagem no estabelecimento desse contato é significativa