Eating patterns in the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil): an exploratory analysis

Abstract: The food consumption of 15,071 public employees was analyzed in six Brazilian cities participating in the baseline for Brazilian Longitudinal Study of Adult Health (ELSA-Brasil, 2008-2010) with the aim of identifying eating patterns and their relationship to socio-demographic variables. Multiple correspondence and cluster analysis were applied. Four patterns were identified, with their respective frequencies: "traditional" (48%); "fruits and vegetables" (25%); "pastry shop" (24%); and "diet/light" (5%) The "traditional" and "pastry shop" patterns were more frequent among men, younger individuals, and those with less schooling. "Fruits and vegetables" and "diet/light" were more frequent in women, older individuals, and those with more schooling. Our findings show the inclusion of new items in the "traditional" pattern and the appearance of the "low sugar/low fat" pattern among the eating habits of Brazilian workers, and signal socio-demographic and regional differences

Hydroxyapatite and a New Fibrin Sealant Derived from Snake Venom as Scaffold to Treatment of Cranial Defects in Rats

Biomaterials are used as a promising alternative to bone grafts, including bioceramics whose composition resembles that of bone and fibrin sealants due to their hemostatic properties. The objective was to evaluate the repair of cranial defects in 40 rats, grafted with hydroxyapatite and a new fibrin sealant derived from snake venom. The animals were divided into four groups: C (control, no graft); Ha (hydroxyapatite); FS (fibrin sealant), and HaFS (hydroxyapatite and fibrin sealant). The animals were euthanized 2 and 6 weeks after surgery and wound area were submitted to analysis. After 2 weeks, immature bone was formed from the borders of the defect and in groups Ha and HaFS, few hydroxyapatite particles were surrounded by new bone. After 6 weeks, the new bone was mature and surrounded several hydroxyapatite particles, without connective tissue interposition and the volume of new bone was higher in HaFS group. The hydroxyapatite in combination with the new fibrin sealant accelerates bone repair.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)Ctr Univ Padre Anchieta UniAnchieta, Lab Anat, BR-13207270 Jundiai, SP, BrazilFac Med Jundiai FMJ, Dept Morfol &Patol Basica, BR-13202550 Jundiai, SP, BrazilUniv Estadual Paulista Julio de Mesquista Filho U, CEVAP, BR-18610307 Botucatu, SP, BrazilUniv Sao Paulo, Inst Quim Sao Carlos, BR-13566590 Sao Carlos, SP, BrazilUniv Estadual Paulista Julio de Mesquista Filho, Departamento de Doenças Tropicais e Diagnóstico Por Imagem, Centro de Estudos de Venenos e Animais Peçonhentos (CEVAP), BR-18610307 Botucatu, SP, BrazilFAPESP: 2012/02689-3FAPESP: 2009/53846-9FAPESP: 2009/06280-0FAPESP: 2012/08101-8CNPq: 563582/2010-3CAPES: 1219/2011CAPES: 23038.000823/2011-2

Effect of the addition of hardfats on the physical properties of cocoa butter

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fully hydrogenated oils, also known as hardfats, are currently employed in a limited number of applications in the food and chemical industries. The use of these compounds has been proposed for the improvement or standardization of the physical properties of lipid systems, showing great potential for use in the production of chocolate, confectionery, and similar products. This work evaluated the addition of different hardfats on the physicochemical properties 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 evaluated for their fatty acid and triacylglycerol compositions. Blends of CB/hardfats, at concentrations of 1, 3, and 5% w/w were studied by determining the melting point, solid fat profiles, microstructure, and consistency. Hardfats FHPO, FHCO, FHSO e FHCrO proved to be effective additives to modulate the physical properties of CB. Major changes on the physical properties of CB were performed by the FHSO. FHPKO was found unsatisfactory as a modifier of the CB. Practical applications: The use of hardfats as crystallization additives in products containing CB is here recommended for technological adjustments of CB formulations in relation to attributes like heat resistance and hardness, often necessary when commercialized in regions of warm climates or with large variation in temperature. The hardfats may act as potential modulators of CB crystallization, aiming to obtain higher quality products and significant cost reduction of industrial processing.1153301312Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP [Proc. 2009/53006-0, Proc. 2010/18504-7

The optimisation of soybean oil degumming on a pilot plant scale using a ceramic membrane

In the present study, soybean oil degumming in an oil/hexane miscella by ultrafiltration was investigated as a substitute for the conventional degumming process. A multi-channel ceramic membrane was used with 0.2 m(2) permeation area and a pore diameter of 0.01 mu m. The response surface methodology (RSM) was used with a complete 2(2) factorial design, considering the tangential velocity and transmembrane pressure as the independent variables. The phosphorous concentration in the permeate (degummed oil) and the permeate flux represented the dependent variables. The tangential velocity varied from 2.9 to 3.9 m s(-1) and the transmembrane pressure (TMP) from 1 to 2 bar. Up to 99.7% of the phospholipids were retained, resulting in a phosphorous concentration of 2.2 mg kg(-1). The permeate flux varied from 21.5 to 40.5 L m(-2) h(-1), with a mass reduction factor (MRF) of 3.2. The only variable shown to influence the process was the TMP. The lowest phosphorous content (2.2 mg kg(-1)) in the degummed oil and the highest permeate flux (40.5 kg m(2) h(-1)) were observed at 2 bar. (c) 2008 Elsevier Ltd. All rights reserved.87451452

Solvent recovery from soybean oil/hexane miscella by polymeric membranes

In this work, solvent recovery from soybean oil/hexane miscellas (1:3, w/w) was studied. Flat sheet polymeric membranes, polysulfone and polysulfone/polyamide based, used in reverse osmosis, nanofiltration and ultrafiltration, were tested. The effects of pressure (13-27 bar) and temperature (21-49 degrees C) on permeate flux, oil retention and separation of free fatty acids (FFA) were evaluated by a 2(2) complete factorial design, with three central points and four axial points. Increased pressure resulted in a higher permeate flux though the retention of oil and free fatty acids by the membranes has decreased. However, higher temperatures showed positive effects on the permeate flux, retention of oil and free fatty acids permeation. The highest oil retention (67.12%) was observed for low pressure (15 bar) and high temperature (45 degrees C). (c) 2006 Elsevier B.V. All rights reserved.2824167132833

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Physical characteristics of precrystallised binary mixtures of cocoa butter (CB) and 5, 10, 15, 20, 25 and 30% (w/w) cocoa butter replacer (CBR) or cocoa butter substitute (CBS) were determined. The lipid composition was obtained by chromatography and the solid fat content (SFC) by nuclear magnetic resonance. Tempering was carried out using a lab-scale agitated jacket vessel reactor. Bars made with tempered samples were submitted to X-ray diffraction and rupture tests. Snap values of crystallised mixtures decrease with an increase in the amount of alternative fat. X-ray diffraction patterns confirmed the predominant formation of the beta polymorph habit for CB and beta prime form for CBR and CBS. Mixtures of CB and CBR exhibit chemical compatibility. The knowledge of the snap values and of the variation of SFC with temperature proved to suffice to adequately anticipate the influence of the addition of alternative fats on chocolates physical attributes.48815791588Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP [2009/53006-0

Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The chemical interesterification of blends of soybean (SO) and fully hydrogenated crambe oil (FHCO) in the ratios of 80:20, 75:25, 70:30, 65:35, and 60:40 (w/w), respectively, was investigated. FHCO is a source of behenic acid. The blends and the interesterified fats were analyzed for fatty acid and triacylglycerol composition, regiospecific distribution, slip melting point, solid profile, and consistency. The regiospecific analysis of the TAG indicated random insertion of saturated fatty acids at sn-2 of the glycerol of the interesterified blends with more significant alterations at sn-2 than at sn-1 and sn-3. The gradual addition of FHCO increased the solid fat content and the slip melting point. The chemical interesterification formed new TAG facilitating the miscibility between SO and FHCO. The 70:30 interesterified blend was suitable for general use, 60:40 for use as a base stock. At 35 A degrees C, the 65:35 interesterified blend showed suitable plasticity for use in products with fat contents below 80 %. FHCO, rich in behenic acid, is not associated with increased total cholesterol and LDL cholesterol, and it can be used as a low trans fat. FHCO is not associated with increased total cholesterol and LDL cholesterol, and it can be used as a low trans fat alternative.911111123Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)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)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

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