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Agradecimentos: Ana Paula Badan Ribeiro thank CNPq (303429/2018-6) for productivity grant and São Paulo Research Foundation-FAPESP (16/11261-8). Kamila Ramponi Rodrigues de Godoi thank CNPq (140789/2017-0) for PhD scholarship grant. Lisandro Pavie Cardoso thank CNPq (302626/2016-6 and 307896/2019-6) for productivity grant. This study was financed in part by the "Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil (CAPES)"–Finance Code 001 Abstract: In this work, we studied the influence of fatty acid chain length and crystallization temperature on the crystallization behavior during the storage of binary blends modified by chemical interesterification. The blends were produced with soybean oil and fully hydrogenated oils from palm kernel, palm, soybean, microalgae, and crambe, evaluated separately, at a ratio of 50:50 (% w/w). The blends were crystallized by two crystalline stabilization methods. In method I, the samples were maintained at 25 ? for 24 h before the analyses. In method II, the samples were maintained at 5 ? for 24 h, followed by crystalline stabilization at 25 ? for 24 h before the analyses. The interesterification reaction caused considerable changes in the TAGs profile with increasing asymmetric TAGs. These TAGs changes promoted an increase in the crystallization induction time, a decrease in the maximum solids content, and changes in crystals morphology. The increase in the FAs chain length promoted the increased nucleation rate that influenced morphology crystals. Method II promoted a reduction in the me-dium diameter of crystals and the appearance of the 13 phase with storage time. For crystallization carried out at higher temperatures (method I), we observed that 13' was favored. Unusual polymorphic transitions were observed with storage time in samples with higher tristearin content. We identified clear correlations between the predominance of 13' phase in the interesterified blends and TAGs of S2U and SU2-type. In addition, the blends with a more diverse range of fatty acids concerning chain size also showed the 13' polymorph. 13 polymorph, on the other hand, was associated with symmetric TAGs, S3 and U3, and CN-54 type TAG. In this study, we used the Rietveld method to quantify the polymorphs and amorphous content in the blends before and after the randomization reaction. This approach allowed a deeper understanding of the crystalline behavior in the blends, which would be difficult to achieve by performing only a visual analysis of the X-ray diffractograms CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES Fechado

Agradecimentos: Ana Paula Badan Ribeiro thank Conselho Nacional de Desenvolvimento Científico e Tecnológico-CNPq, Brazil (grant number 303429/2018-6) for productivity grant and Fundação de Amparo à Pesquisa do Estado de São Paulo-FAPESP, Brazil (grant number 16/11261-8. Kamila Ramponi Rodrigues de Godoi thank Conselho Nacional de Desenvolvimento Científico e Tecnológico-CNPq, Brazil (grant number 140789/2017-0) for PhD scholarship grant. Lisandro Pavie Cardoso thank Conselho Nacional de Desenvolvimento Científico e Tecnológico-CNPq, Brazil (grant numbers 302626/2016-6 and 307896/2019-6) for productivity grant. This study was financed in part by the "Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil (CAPES)"–Finance Code 001 Abstract: The objective of this study was to develop new nanostructured lipid carrier (NLC) formulations loaded with free phytosterols (FPs) using interesterified and simple lipid phases. The simple and interesterified lipid phases were composed of soybean oil as liquid lipid and fully hydrogenated palm (HPO) and crambe (HCO) oils s solid lipids. High-pressure homogenization was the preparation method, with soy lecithin as a natural emulsifier. The characteristics of NLCs were influenced by chemical interesterification and the composition of solid lipid, mainly with respect to the fatty acid chain size. All developed FP-loaded NLCs displayed an appropriate nanoscale size from approximately 167 to 330 nm (d(32)) and appropriate physical stability with zeta potential values ranging from -29.83 to -43.70 mV after 30 days of storage. The changes observed in these parameters were influenced by the lipid phase of the NLCs and the crystallization of FP on the surface of the NLCs. FP-loaded NLCs formulated with interesterified blends displayed smaller particle size values, with less evidence of particle agglomeration and higher absolute zeta potential values than NLCs formulated with simple blends. These results indicated that NLCs developed with interesterified lipid blends were more stable than those developed with single blends NLCs produced from solid lipids with fatty acids with larger chain sizes (HCO) had larger particle sizes but were less likely to flocculate and coalesce. Thermal behavior study revealed that interesterification caused a reduction in the melting temperature and recrystallization index of the NLCs. These findings indicated decreased crystallinity and a less organized structure. This behavior favored the highest encapsulation efficiency and load capacity observed for NLCs developed with interesterified blends CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES Fechado

As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50% (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicity (AI), and thrombogenicity (TI) index, crystallization kinetics, polymorphism by Rietveld method (RM), microstructure, thermal behavior, solid fat content, and lipid compatibility was evaluated. The addition of vegetable oils reduced the saturated fatty acids, and the AI and TI indices of AMF, and increased the concentration of unsaturated, specifically omega-6 and -3 fatty acids. Although vegetable oils caused changes in nucleation and crystallization kinetics, the spherulitic and crystalline morphology and the beta' polymorphism of AMF were maintained. The study demonstrated the possibility of using the crystal structure of AMF as a vehicle for unsaturated fatty acids in food formulations, as an alternative to nutritional supplementation. In addition, studies on the use of RM in blends made with AMF and vegetable oil have not been found in literature, thus demonstrating the relevance of the present study COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ Fechado

Organogels are semi-solid systems where the liquid phase is immobilized for three-dimensional network self-sustained formed by structuring agents capable to hold a larger quantity of liquid oil. The use of these structuring agents or crystallization modifiers, as specific triacylglycerols, emulsifiers and high molecular weight - high melting point lipids, have been recognized as the main alternative for obtaining low saturated fats for food formulation. The aim of this work was to evaluate the crystallization, microstructure and polymorphism properties of hybrid soybean oil (SO) organogels, formulated with 6% (w:w) of structuring agents through a centroid simplex system added singly, in binary or ternary association of candelilla wax (CW), sorbitan monostearate (SMS) and fully hydrogenated palm oil (FHPO). The thermal behavior, crystallization kinetics, physical stability by temperature cyclization, microstructure and polymorphism were evaluated. FHPO and CW increased the stability and ability to form crystalline networks in organogels, while SMS accelerated the crystallization process. The structuring agents increased the initial and final crystallization temperatures, even as the melting temperatures and the enthalpy values of organogels. Time-temperature cyclization (cyclization 1: 5 degrees C/48 h + 35 degrees C/24 h + 5 degrees C/24 h; cyclization 2: 35 degrees C/48 h + 5 degrees C/72 h) showed that all the systems resulted in firm and stable organogels, except when SMS or FHPO were used singly. CW promoted formation of denser crystalline networks with higher solids content, quick crystallization onset and higher melting points that indicates adequate thermal resistance; while FHPO increased the solid content although it was effective to obtain organogels only at the cooling temperature (5 degrees C). The binary interaction of FHPO + CW increased the thermal resistance of organogels; and the interactions among SMS + CW and SMS + CW + FHPO although it was effective to obtain organogels. Regardless of the presence and proportions of structuring agents, organogels were characterized by beta polymorphism COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ Fechado

Spray cooling or spray chilling is a technique for obtaining solid lipid microparticles (SLMs) within the diameter range in micrometers using low temperatures and no organic solvents. It is a low-cost technique and is easy to scale-up. The production of SLMs into beta-form represents a technological challenge due to the fast crystallization given by the spray cooling system, which generally results in SLMs crystallized into the metastable polymorphic form a. This study focuses on the production and characterization of SLMs by spray cooling using hard fat soybean oil (HS) added of D-limonene or canola oil, aiming to their application as beta-seed crystals into lipid systems. The beta-seed crystals could turn into an alternative lipid material to be used in fat-based products that present the preferential beta' crystallization, like palm oil, increasing its compatibility with cocoa butter (CB) and allowing for the development of substitutes. The obtained SLMs showed spherical geometry and no agglomeration during storage at 25 degrees C for up to 30 days, verified by scanning electron microscopy (SEM). The mean diameters (D-50) were between 150 and 200 pm and the beta' and beta-form, determined by X-ray diffraction (XRD), appeared immediately after the crystallization process by spray cooling using HS added of 5% D-limonene (the HS control sample presented only the alpha-form). The SLMs of this study demonstrated their potential use as beta-seed crystals into lipid systems FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES Fechado

Agradecimentos: The authors thank the Brazilian funding agencies CNPq, CAPES, FAPEMA, and FAPESP, for the financial support of this work Abstract: The characterization of fat components becomes very useful for formulation of shortening, margarines and fat products due to their unique properties of plasticity, texture, solubility, and aeration. However, X-ray diffraction experiments on such materials are usually limited to a qualitative evaluation of the polymorphic properties based only on the characteristic d-spacing peak intensities. In this work, interesting results based on the Rietveld Method have supported both a Quantitative Phase Analysis and Degree of Crystallinity study on industrial and academic appealing samples, such as triacylglycerol standards, fully hydrogenated vegetable oils (hardfats) and cocoa butter. This useful approach to the area of oils and fats can provide valuable information about the polymorphism and its relationship to the application of lipid materials in food science and technology. Here, the discrimination between beta and beta' polymorphs on samples made of mixtures or blended hardfats was attained, and the results have shown a relevant contrast in comparison to a purely qualitative approach. Assessment of amorphous content on cocoa butter samples was achieved by isolating its contribution from the total X-ray diffraction background via mathematical tools during the whole pattern fitting CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES FUNDAÇÃO DE AMPARO À PESQUISA E AO DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO DO MARANHÃO - FAPEMA FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP Fechado

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism Resumo: Los efectos negativos de los ácidos grasos trans y los ácidos grasos saturados en los alimentos ha llevado a cambios progresivos en la legislación de muchos países. Se ha indicado que el uso de agentes estructurantes o modificadores de la cristalización, como triacilgliceroles específicos y componentes lipídicos menores, es la única alternativa viable para obtener grasas bajas saturadas que tienen propiedades compatibles con su aplicación en alimentos. En este contexto, los fitosteroles, productos naturales con acción hipocolesterolémica y moduladores de cristalización de la grasa saturada, se presentan como una reciente opción para estructurar matrices lipídicas. En este trabajo se realizó una caracterización del aceite de soja totalmente hidrogenado y fitoesteroles libres sobre las propiedades físicas y el comportamiento de cristalización de mezclas de aceite de palma/aceite de canola para el desarrollo de bases de grasas cero-trans con bajos niveles de ácidos grasos saturados. Seevaluó la composición química, el índice aterogénico, el perfil de grasa sólida, la microestructura, consistencia, y el comportamiento térmico y polimorfismo FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP Fechado

Agradecimentos: The authors are grateful for the financial support received from the Brazilian Fundo de Apoio ao Ensino, a Pesquisa e a Extensao (Project PAPDIC-FAEPEX-Proc. 1413) Abstract: This work sought to obtain and evaluate zero trans-fat reduced in saturated fatty acids, with higher content of unsaturated fatty acids. Palm oil (PO) was used as the reference of zero trans lipid base. Different amounts of linseed oil (LO) were added to PO, obtaining the following blends: 100:0; 80:20; 60:40; 40:60; 20:80 and 0:100 of PO:LO (w/w%), respectively. These blends were added to fully hydrogenated soybean oil (FHSO) as the crystallization modifying agent, and to sorbitan monostearate (SMS) as the structuring element, both at a proportion of 3% to build the structured fractions. The control and the structured blends were evaluated for fatty acid composition, solid fat content, consistency, crystallization kinetics, thermal behavior, microstructure and polymorphism. With the addition of LO to the PO, an increase of up to 80% was observed in the content of alpha-linolenic acid and a reduction of saturated fatty acids to 47% in the blends. FHSO and SMS offered thermal resistance to the blends, with relevant changes in the crystallization kinetics and microstructure, affecting macroscopic characteristics with the increase in consistence. It was possible to obtain a lipid formulation with features of plasticity and enhanced nutritional quality, compatible with several food applications Fechado

Agradecimentos: The authors gratefully acknowledge the generous support of the Brazilian research funding agencies, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), and Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) Abstract: 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 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 Fechado

Agradecimentos: To the Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP - Proc. 2009/53006-0 and Proc. 2010/18504 -7) for the financial support Abstract: The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these parameters aided in establishing relationships between the chemical compositions and crystallization behavior of the samples, as well as differentiating them in terms of technological and industrial potential for use in tropical regions Resumen: En este trabajo se presenta el comportamiento de la microestructura y la cristalización de mantecas de cacao representativas de las mezclas industriales, y de la manteca de cacao original de tres regiones geográficas diferentes de Brasil. Las muestras se evaluaron de acuerdo a la microestructura, la cinética de cristalización y el comportamiento polimórfico. La evaluación de estos parámetros nos permite establecer relaciones entre la composición química y el comportamiento de la cristalización de las muestras, así como las diferencias sobre la adecuación del potencial tecnológico e industrial para su aplicación en las regiones tropicales FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP Aberto