Moisture barrier and physical properties of acetylated derivatives with increasing acetylation degree

Bourlieu Claire, Ferreira Mariana, Baréa Bruno, Guillard Valérie, Villeneuve Pierre, Guilbert Stéphane, Gontard Nathalie. 2009. Moisture barrier and physical properties of acetylated derivatives with increasing acetylation degree. European Journal of Lipid Science and Technology, 111 (5) : 489-498.

https://doi.org/10.1002/ejlt.200800214

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Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q3, Sujet : NUTRITION & DIETETICS

Résumé : Four acetostearin products with increasing acetylation degree were synthesized by chemical interesterification followed by fractionation/blending stages. Their physical properties and functional barrier properties were studied and compared to the properties of technical tristearin. Increasing acetylation degree (AD) modified the triacylglycerols crystal habits and probably led to an increase in acyl chain fluidity, which induced, at macroscopic levels, a decrease in solid fat content (SFC), in melting point, in surface and bulk material hydrophobicity, and an increased moisture effective diffusivity. Water vapor permeability (WVP) coefficients of the materials were partially influenced by the AD factor, but also by the development of macroscopic cracks in lipids presenting high SFC. Acetylated stearin up to 47% (acetyl mol/mol of esterified chain) presented the lowest WVP at 20 7C resulting from an adequate balance between hydrophobicity and mechanical properties of the material.

Mots-clés Agrovoc : acétylation, stéarine, huile

Classification Agris : 000 - Autres thèmes
Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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