WO2018018112A1

WO2018018112A1 - Method for obtaining crystallisation seeds, crystalisation seeds and use thereof

Info

Publication number: WO2018018112A1
Application number: PCT/BR2017/000084
Authority: WO
Inventors: Camila Aoyagui DOS SANTOS; Crystopher Stanley CARPENTER; Ana Paula Badan RIBEIRO; Priscilla Efraim
Original assignee: Universidade Estadual De Campinas - Unicamp
Priority date: 2016-07-29
Filing date: 2017-07-28
Publication date: 2018-02-01
Also published as: BR102016017869B1; BR102016017869A2

Abstract

The present invention relates to a method for obtaining crystallisation seeds, with a great potential of use for accelerating and modifying the crystallisation of fats, as well as to crystallisation seeds with more stable polymorphic forms (β form).

Description

PROCESS FOR OBTAINING CRYSTALIZATION SEEDS, CRYSTALIZATION SEEDS OF THE SAME

FIELD OF INVENTION

[1] The present invention is in the food and beverage field and relates to a process for obtaining crystallization seeds using mixtures of ihardfat fully hydrogenated soybean oil), potential for accelerating and modifying crystallization of Fats such as crystallization seeds in polymorphic forms are most useful.

BACKGROUND OF THE INVENTION

[2] Cocoa butter (MC) is the major component in chocolates, characterizing the product's continuous phase as a dispersing matrix for solid cocoa, sugar and milk particles (LOISEL et al., 1998). This fat can crystallize into 6 polymorphic forms, each with distinct thermodynamic stability and melting point, identified as X, II, III, IV, V and VI, or by Greek letters, y,, β 'and β. the most stable form VI (WILLE & LU TON, 1966). By ensuring adequate sensory attributes and stable microstructure, the V or βν form is the most desirable polymorph for chocolate (HINDLE, POVEY and SMITH, 2002). The tempering process of chocolate is fundamentally a controlled crystallization in which, through heat and mechanical treatments, a specific percentage of crystals is produced in the most stable form of MC (HARTEL, 1991). Effective tempering can facilitate demolding, prevent fat-bloom from cooling and storage, and obtain a finished product with good gloss, texture (snap) and fusion characteristics.

[3] ft chocolate production in Brazil totaled 800 thousand. tons in 2013, with a consumption of 790 thousand tons, approximately following the volume produced (ABIC & B, 2014). Due to the significant national production of MC and chocolates, the replacement of their crystallization processes is a strategic matter from an industrial point of view. This is because, on a large scale of production, it is difficult to control temperature at this stage, and there are disadvantages with regard to energy and space costs (HACHIYA, KOYANO and SATO, 1989).

[41 In search of new pre-crystallization processes, a new technique known as sowing or seeding, have been progressively studied for the replacement ^of: tempering process. In this technique, nucleating active agents or crystallization seeds with. melting point above 34 ° C would be added directly to the chocolate after the cnchage step and prior to molding or coating (HACHIYA, KOYANO and SATO 19891. According to Schenk and Peschar (2004) crystallization seeds must contain the information of crystalline packaging, inducing fat crystallization into a desirable polymorph.

[5] Numerous advantages are pointed out due to the application of crystallization seeds in chocolates: lower sensitivity to temperature variations, speed, obtaining higher quality fatty products (LQNCHAMPT & MARTEL, 2004), acceleration of crystallization, effective crystallization. between blends of vegetable fats and MC, the decrease in MC incompatibility with milk fat (ZENG, BRAUN & WINDHAS, 2002) and fat retardation. bloom (3VANBERG et al. 2013).

[6] Most studies and patents involving the development or application of crystallization germs employ MC as a raw material, already applied in the polymorphic form βν, desirable was chocolate {DESÇAMPS & KEGELAERS, 2009; FAGES, LETOURNEAU and GONUS, 2006; FICHTL, DIETRICH and SCHLIEHE-DIERKS, 2013; K.I T and HARTEL, 2Q1.0) -

[7] There are several methods of crystallization seed production in the literature, mainly from MC. Among them is the use of supercritical fluid (FAGES, LETOORNE U and GONUS, 2006; FICHTL, DIETRICH and SCHLIEHE-DIERKS, 2013).

[8] A few studies have tested the use of active triglyceride nucleating agents (TAGs) such as tripalmitin (PPP) or the use of mixtures of PPP and 1-palmityl-2-ooyoyl palmitin (POP) and between ISS (trystearine) and 1-stearyl-2-oleoylstearine (SOS) (GWIE et al. 2006; PORE et al. 200.9). There is little research employing different raw materials for the production of nucleating agents. Lopes et al. (2015) developed spray cooling crystallization seeds employing soybean, cotton, palm and crambe hardfats, fully hydrogenated vegetable oils, which have a homogeneous high melting TAG composition.

[9] Hardfats represent low cost industrial fats with great potential for modification and acceleration of cocoa butter crystallization (RIBEIRO et al. 2Q13). Lipid microparticles (SLM) or soybean hardfat crystallization seeds obtained by Lopes et al. (2015) demonstrated the need for storage under controlled temperatures (between 25 and 45 ° C) for 1 to .139 days, aiming at the transition from unstable polymorphic forms (α) obtained after particle production to stable forces (β). Storage at 45 ° C for 24 hours allowed the transition to the β form. However, it was found in the same study that high temperatures favored the agglomeration of SIM,

[10] Previous studies have already shown. the possibility of accelerating the poiimorphic transition of hardfats with the addition of oils. The addition of 20% canola oil to, for example, soybean, co1 za and aododon hardfaces was able to promote the polymorphic transition from α to β after crystallization at 0 ° C (DE MAN, MAN & BLACKMA, 1989). In another study, the addition of 1.5% and 5% D-liencenc, an essential oil, to cocoa butter and cocoa butter equivalent fat (CBE) enables the polymorphic transition from form βν to form more stable βνΐ during crystallization at 25 ° C (MIYASAK1 et al. 2015).

State of Techica

[11] The document entitled "Acceleration of poly orphic transition of cocoa battez and cocoa butter is equivalent to the addition of D-limonene" in the name of Miyasaki, E. et al., Refers to the evaluation of the polymorphism of crystallized samples from cocoa butter (MC) soft (.Brasileira) ^'and d cocoa butter equivalents (CBE), without and with addition of 1.5% (w / w) and 5% (m / m) of d-limonene. The proposed invention differs from such a document mainly in that D-limonene is added in another raw material, soybean hardfat, fatty acid (AG) and triacylglycerol (TAG) composition substantially different from MC and CBE mentioned in the document.

[12] It is noteworthy that in the document on behalf of Míyasaki, a crystallization in the continuous lipid phase of MC and CBE with and without D-limonene addition is reported. at room temperature (25 ° C), whereas the present invention is not merely static crystallization but the production of D-limonene-added soybean arclfat microparticles crystallized by the spray cooling atomization process.

[13] Unlike this document, the present invention relates the use of the D-Lemonene polymorphic transition acceleration potential, verified in static crystallization of MC, for the production of stabilized crystallization seeds (form 3), which demonstrates the unprecedentedness. of the idea. Thus, the idea is not just a simple application of D-limonene on a different lipid basis, but the production of stabilized microparticles by means of this monomer.

[141 The document entitled "The Effect of Linen on the Crystallization of Cocca Butter" in. Ray's name, J. et al. , refers to the evaluation of MC crystallization behavior after addition of 5% (w / w) D-limonene. Such a document discloses a static crystallization of MC with and without addition of D-limonene: at a temperature of 2 ° C ^and C. In a different way, the present invention is not just a simple static crystallization but. of the production of soybean hardfat microparticles added with D-limonene, crystallized by the spzây coolíng atomization process. Moreover, the present invention also differs from such document in that adding D-limonene was another raw material, hardfat. from so to, with a composition in fatty acids (AG) and triacylglycerols (ΔGA) substantially different from MC.

[153] In addition, unlike Ray, J. et al., The present invention relates the use of the D-Limenon polymorphic transition acceleration potential, found in static crystallization of MC, to the production of stabilized crystallization seeds (β form), which demonstrates the novelty of the idea. Thus, the idea is not just a simple application of D-limonene on a different lipid basis, but the production of stabilized microparticles through this raonoterpene, aiming at application in chocolates and other industrial products or processes.

[16] The document entitled "Impact of Limonene. On the Physical Pxoperties of Educated Fat Chocolate" in the name of Do, TA L et al., Refers to the effects on the texture (hardness) and viscosity of chocolate with the addition of D-limonene (3% w / w relative to chocolate mass). Moreover, the interest in D-limonene present in this document is its possible partial substitution of MC in chocolate, aiming at the production of low fat chocolates. It is noticed that D-limonene was applied directly to chocolate, mainly aiming at its effects on the physical and mechanical properties and not on the acceleration of its crystallization. Already in the present invention, in a totally different way, D-limonene is carried by the crystallization seeds, being later applied in chocolates in this form, aiming at the acceleration or elimination of the emperage step,

[17 OJ US200625B1 refers to the production of reduced / low fat chocolate by adding up to 5% (w / w) D-limonene before, during, and after the milking step. The present invention, in contrast, differs from such a document principally in that D-limonene is carried by the crystallization seeds, and is applied in the future to chocolates in this form and not in continuous form, aiming at acceleration or elimination of the therapy step. It is also noteworthy that in US2G0625B1, D-limonene was applied directly in the pre-tempering step, demonstrating the differences in the objectives of its addition to the product.

[18] Thus, as can be seen, the effect of D-limonene- on the acceleration of polynorphic transitions and crystalline stabilization of cocoa butter (MC) is well known and documented in the state of the art. However, such use is restricted to this raw material as the continuous lipid phase is not directed to the manufacture of chocolates, in particular to accelerate or render unnecessary the therapeutic stage, object of the present invention. The chocolate therapy step is the formation of crystallization nuclei of the lipid phase of chocolate, with the formation of approximately 4% of stable beta-type crystals by a specific heat treatment. These crystals of triacylglycerol nature are responsible for structuring the crystal lattice in this stable form (beta), which characterizes the quality chocolate.

[19] direta Direct addition of D-limonene to the chocolate mass does not fulfill the technological function of therapy. triglycerides. It is the use of soybean oil hardfat, composed of triacylglycerol molecules in the form of microparicas, which has the function of providing these stable beta crystals, in contents corresponding to those used in tempering, aiming at. its replacement as a technological process. The β-limonene incorporated into the soybean oil hardfat microparticles demonstrates the ability to accelerate the polymorphic transition and stabilize lipid microparticles so that it can be applied as such; since this transition is very slow and requires specific heat treatment for stabilization.

[20] Thus, from the present invention realizes ^™ that for which the process of tempering may be substituted by the addition of microparticles (seeding), they need to have lipid nature equivalent to cocoa butter or substitutes, i.e. triací composition suitable for the polymorphic transitions and stabilization characteristic of these components. D-limonene therefore acts as an additive for the microparticle composed of soybean oil hardfat.

OBJECTIVES OF THE INVENTION

[21] The present invention aims to propose a process for obtaining crystallization seeds under the stable β polymorphic habit, composed of mixtures between fully hydrogenated soybean hardfat oil and different concentrations of D-limonene or soybean oil. canola, obtained by spray cooling technique.

{22} In addition, it is an object of the present invention to have smooth surface crystallization seeds and homogeneous, spherical in shape and with no agglomeration as a product to be applied to chocolates or other lipid bases to accelerate or direct crystallization.

It is still an object of the present invention to propose the use of said crystallization seeds in sowing in industrial production of. Chocolates, speeding up or making the step of. temperament; microbiological control and also in palm oil or stearin or medium palm fraction (PMF) applications as nucleation agents, for the induction of crystallization in polymorphic form β, contributing to the development of butter substitutes cocoa beans for application in chocolates.

BRIEF DESCRIPTION OF FX6US & S

[23] FIG. IA shows the micrograph of pure soybean hardfat seeds performed at 25 ° C at 150x magnification, 500 bar;

[24] FIG. 1B shows micrograph of soybean hardfat seeds with the addition of 5% D-limonene performed at 25 ° C in 150x magnification, 500u bar;

[25] FIG. 1C shows micrograph of hardfat seeds with 7.5% canola oil addition performed at 25 ° C in 150x magnification, SOOpra bar;

[26] FIG. 2A shows the XRD pattern ^(short spacing) of soybean hardfat microparticles, at times 0, 2, 7, 19 and 26 days at 25 ° C without addition of oils;

[27] Ά FIG. 2B shows the short spacing of the soybean hardfat microparticles at times 0, 4, 7, 19 and 26: days at 25 ° C with. addition of 7.5% canola oil; and

[28] FIG. 2C shows σ diffractogram (short spacing) of the soybean hardfat microparticles at times 0, 2, 7, 1.9 and 26 days at 25 ° C with 5% D-limonene added.

[29] FIG. 3 shows the tempering curve obtained for milk chocolate, with and without the addition of the microparticles of the invention: (a) conventional sealing, (b) tempering with addition of soybean hardfat + canola oil microparticles and (c) tempering with the addition of soybean hardfat art D-lirnonene microparticles,

[30} It should be noted that there was a 90% reduction in the total retention time in the crystallization temperature.

DETAILED DESCRIPTION OF THE IHVENTION

[31] The present invention relates to a process for obtaining crystallization seeds under the more stable polymorphic habit β ^' , composed of mixtures between soybean hardfat and different concentrations of D-i.monene or canola oil comprising the following steps-- a) melt the hardfat. soybeans, for example in a bath, hot tanks or in a microwave oven, at a temperature ranging from 70 to 90 ° C, preferably from 75 to 80 ° C until complete melting of the fat crystals;

b) adding from 1 to 15%, preferably from 5 to 7.5% w / w, of D-limonene or from 1 to 15% canola oil, preferably from 5 to 10% w / w;

c) heating the stirred mixture in the range of 70 to 90 ° C, preferably 75 to 80 ° C through a 2 to 5 minute heating plate to complete solubilization of the added oils;

d) stabilize the jacketed medium mixture, for example in jacketed tank, under controlled temperature of ^L 70 to 90 C for 6 minutes;

e) atomizing the mixture was spray cooling system which may comprise a container maintained at -10 ° to 1.0 ° C, preferably between -2 and ^the 0 ° C using nozzle atora 0.2 to Zador 2 mm, preferably from 0.7 to 1 liter and compressed air pressures varying from 0.5 to 5 kgf / cm ² , preferably from 1.0 to 2.0 kgf / cm ² at room temperature;

(f) packaging the obtained crystallization seeds: in Pouch-type packaging, metallized and zipped or in another packaging system that is a vapor barrier for water, light and gases; and

g) store in closed containers in a temperature controlled chamber of 10 to 30 ° C, preferably <25 ° C.

[32] Crystallization seeds were produced by the method described above using the spray cooiing technique initially with the addition of 1 to 15% d-limonene or cinnamon oil to the hardfat. soybeans, resulting in a relatively loose powder with no agglomeration.

Seed Characterization

Morphology

[33] Crystallization seed morphology and microstructure analyzes were performed on the samples immediately after production and after 7, 15 and 30 days of storage in a temperature controlled chamber at 25 ° C to investigate possible visual changes. in sement.es duran and stocking ..

[34.] Seed surfaces were evaluated by Scanning Electron Microscopy (ME). Water was used aluminum base (1.4 cm diameter by 0.6 thickness) with double sided copper tape and colloidal graphite layer. Then the seeds were pulverized and fixed in this structure, and the samples were analyzed under table type microscope with variable voltage acceleration of 10 kV, with 150 times increase.

[35] The crystallization seeds produced are visually presented as relatively loose powders without agglomeration. Scanning electron microscopy (MBV) showed its spherical shape and confirmed the absence of agglomeration. In addition, a smooth and homogeneous surface has been shown to prove the beneficial effect of D-limonene or canola oil on crystallization of hazdfat and on the formation of crystallization seeds.

_. 5i average diameter and particle size distribution

[36] Mean volumetric diameter and size distribution of microparticles were determined in. particle size distribution analyzer with laser diffraction system. The samples were dispersed in an aqueous solution containing 0.5% Cm / m 2 of Tween® 20 emulsifier and then added to the equipment dispersion unit, which was filled with distilled water. The analysis was conducted at room temperature (25 ° C) and the average diameter

(D50) was calculated from seven replicates and considering the average diameter of a sphere of the same volume

(D [4, .3]]. Polydispersity was evaluated by the span index, calculated by (D? -Dio) / D¾o _r corresponding to the diameters of 10, 50 and 90% of the distribution. variation in particle size. [37] This analysis was conducted on the samples immediately after production and after 7, 15 and 30 days of storage in a 25 ° C controlled temperature chamber to ascertain the possible agglomeration during storage,

[38] The mean diameter (D ₅ a) of the microparticles was between 150 and 2,00pm, for comparison, the literature indicates a diameter of the microparticles range from 5 to 500 u for satisfactory application as crystallization seeds, Therefore, microparticles present this potential application.

Polymorphic habit

[39] Polymorphic seed habit was determined by X-ray diffraction according to the AOCS Cj 2-95 method (AOCS, 2009). Was. used: a diffractometer using geometry. Bragg-Brentano (Θ: 2Θ) with Cu- Κα radiation (k - 1.5418 Â, 40KV voltage and 30mA current). Measurements were obtained with steps of 0.02 ° In 20 and acquisition time of 2s, with scans of 15 to 30 ° (2Θ scale). The identification of the polymorphic form was determined from the values of the shorts spacings (distances between the parallel acyclic groups in the triacylglycerol) characteristic of the crystals.

[40] Seeds were analyzed for polymorphic habit after 1, 2, 7, 19 and 26 days of storage at 25 ° C, with t - 1 corresponding to 18 hours after production. FIG. 2A shows the diffractograms of the oil-free soybean harclfat sample and FIG. 2B of the sample with 7.5% canola oil added and FIG. 2C with addition of 5% D-1 imonene.

[41] It was found that the soy hardfat sample without addition of oils (Figure 2A) it crystallized into the less stable polymorphic form, observed by the characteristic peak at 4.14 Â °. Even during storage of the sample for 26 days at 25 ° C, no polymorphic transition was observed. In contrast, the added sample of canola oil was shown to have a complete polymorphic transition from form to β form in just 4 days of storage at 25 ° C (Figure 2B) by defining the peaks related to the characteristic short spacings of the form β: 4.60 3.84 Â and 3.69 Ã from t ^:::: 4.

[42] As can be seen from the diffraction of Figure 20, well-defined peaks concerning the shape (3> are displayed for the short spacings 4.60 A, 3.88 Ã and 3.73 Ã… for the sample with the addition of D-limonene to soybean hardfat since time t ^~ 1 (18 hours after microparticles production), which demonstrated the rapid polymorphic transition of fat crystals, although D-limonene represents a terpene whose structure is quite different from In a triacylglycerol molecule, this essential oil was able to affect the triacilglycerol (TAG) crystallization behavior of soybean hardfat, accelerating the polymorphic transition much more efficiently than the addition of canola oil, which has TAG with chain size AG very close to those in haxdfat, although predominantly unsaturated.

Tempering Time Reduction

[43] Tempering time was evaluated in the application of chocolate milk. The conventional tempering process and the seeding process were evaluated when the microparticles of the present invention were added. [44] Figure 3 demonstrates the behavior of conventional tempering curves and the addition of microparticles (seeding).

[45] According to the results obtained it was possible to obtain 90% reduction in retention time at crystallization temperature and 26% reduction in total tempering time.

[46] In addition, the chocolates obtained from this study showed brilliance, ease of demolding and microparticles could not be perceived during tasting and melting of chocolate in the mouth.

[47] With the results obtained from the application of microparticles in bitter and milk chocolates, it is possible to observe a reduction of up to 90% of the retention time in the crystallization temperature, which demonstrates, at an industrial level, the need for cooling only. chocolate to reach the crystallization temperature of cocoa butter (MC), with the possibility of eliminating or replacing a process equipment (tempering).

RESSMTS APPLICATIONS INVENTION

[48] Among the numerous applications that the crystallization seeds of the present invention under the most stable polymorphic habit B, are composed of mixtures of soybean fully hydrogenated oil (kardfat) and different concentrations of D-limonene or canola oil obtained by Spray cooling technique features, the induction of crystals in the polyrriorphic form β, which is desirable in products such as chocolate due to the ability to accelerate or render unnecessary the expensive tempering or pre-crystallization stage.

[49] Other technological applications of seed of Crystallization obtained in the form of polymorphics β include application in palm oil or in the medium fraction of palm (PMF) or stearin as thinning agents for. the induction of crystallization in the polymorphic form β, contributing to the development of cocoa butter substitutes.

[50] In addition, the crystallization seeds of the present invention may be applied to food, cosmetic, pharmaceutical and veterinary products to accelerate crystallization in fat crystallization and oil structuring processes.

[51] As regards the application of crystallization seeds in food production processes, applications are in the production of chocolates, confectionery fillings, cookie fillings, fat-containing candies, margarines, butters, spreads. of chocolate and the like, toppings, palm oil and its fractions, lauric fats and their fractions.

[52] As regards the application of crystallization seeds in cosmetic production processes, applications are in lipid based products, for example body butters, moisturizers and lipsticks.

[53] In the application of crystallization seeds in the production of pharmaceutical products, applications are in pharmaceutical excipients, purified fatty acids or triglycerides and. mixtures of fatty acids or triglycerides.

[54] Finally, as regards the application of crystallization seeds in. Veterinary products, the applications are in medicines and foods containing lipid-based excipients.

[55] Points ^are that the above examples do not restrict the scope of application of the invention, only ^• exemplify its possibilities.

Claims

1. Process for obtaining crystallization seeds, characterized in that it comprises the following steps:

a) melting the soybean in water hardfat temperature ranging from 70 to 90 C ^and preferably from 75 to 8-0 ° C;

b) adding 1 to 15%, preferably 5 to 7.5% w / w, of D-limonene;

c) heating the stirred mixture in the range from 70 to 90 ° C, preferably from 75 to 80 ° C, from 2 to 5 minutes until complete homogenization of the added oils;

d) stabilizing the mixture in jacketed medium under controlled temperature between 70 and 90 ° C for 6 min;

e) atomizing the mixture in a cooled container at -10 ° to 10 ° C, preferably at -2 ° to 0 ° C, using 0.2 to 2.0 mm atomiser nozzle, preferably 0.7 to 1 mm and compressed air pressure ranging from 0.5 to 5.0, preferably from 1.0 to 2.0 kgf / cm ² at ambient temperature;

(f) conditioning of crystallization seeds in vapor, light and gas vapor barrier packaging; and g) storage in a temperature controlled chamber of. 10 to 30 ° C, preferably ≤ 25 ° C.

2. Process for obtaining crystallization seeds, characterized in that it comprises the following steps:

(a) fusion of soybean hardfat into. a variable temperature of 70 a. 90 ° C, preferably 75 to 80 ° C;

b) adding 1 to 15% canola oil, preferably 5 to 10% w / w; c) heating the mixture under stirring in the range from 70 to 90 ° C, preferably from 75 to 80 ° C, from 2 to 5 minutes until complete homogenization of the added oils;

d) stabilization ¹ of the mixture in medium at controlled temperature between 70 and 90 ° C for 6 min;

e) spraying the mixture into a cold container from -10 ° to 10 ° C, pref ^the rencialmente between -2 to 0 ° C using basic scavenger act from 0.2 to 2, 0 mm, preferably D, 1 mm and compressed air pressure ranging from 0.5 to 5.0, preferably from 1.0 to 2.0 kgf / cm ² at room temperature;

(f) packaging of crystallization seeds in packagings with a vapor barrier of water, light and gas; and g) storage in a temperature controlled chamber of 10 to 30 ° C, preferably ≤ 25 ° C.

Process according to Claims 1 and 2, characterized in that the spra cooling technique is used.

Crystallization seeds characterized in that they are obtained by the process of claims 1,2 and 3 and are under the most stable polymorphic habit β.

Crystallization seeds according to claim 4, characterized in that they have a spherical shape, smooth and homogeneous surface and no agglomeration.

Crystallization seeds according to claim 4, characterized in that they have an average diameter Dso of between 150 and 200 pm.

Crystallization seeds according to claim 4, characterized in that they contain peaks related to polymorphic habit β for short spacings 4.60 Â; 3/86 Â or 3.84 Â and 3.73 Â or 3.69 Â.

8. Crystallization seeds, characterized in that they comprise up to .1 to 15% D-limonene or 5 to 10% oanola oil in their composition, are under the most stable polymorphic habit β, and present peaks of the form β for short spacings. 4.60 Ã, 3.88 A or 3.8 Â and 3.73: Â or 3.69 Â, spherical shape, smooth and homogeneous surface, with no agglomeration and mean diameter Dso between 150 and 200μιτι.

Use of crystallization seeds as defined in claims 4 to 7 or 8, characterized in that they are for fat crystallization and oil structuring processes, wherein said seeds act to accelerate crystallization.

Use of crystallization seeds as defined in claims 4 to 7 or 8, characterized in that they are for orientation of the polymorphism.

Use of crystallization seeds according to claim 10, characterized in that the orientation of the polymorphism is for the highest stability form.

Use of the catalyst seeds as defined in claims 4 to 7, characterized in that they are in the preparation of food, cosmetic, pharmaceutical and veterinary products.

13. Use of crystallization seeds according to. King Indication 12, characterized in that the foodstuff is selected from the group of chocolates; confectionery fillings; cookie fillings; bullets containing fat; margarines; butters; spreads chocolate pastes and the like; coverings; palm oil and its fractions; lauric fats and their fractions.

Use of the crystallization seeds according to claim 13, characterized in that reducing the retention time at the crystallization temperature was up to 901 and reducing the total tempering step time by at least 26% when applied to chocolate production.

Use of crystallization seeds according to claim 12, characterized in that the cosmetic product is selected from the group consisting of lipid-based products, for example body butters, moisturizers, lipsticks, excipients, fatty acids or triglycerides. and mixtures of fatty acids or triglycerides.

Use of crystallization seeds according to claim 12, characterized in that the pharmaceutical product is selected from the group consisting of pharmaceutical excipients, purified fatty acids or triglycerides and mixtures of fatty acids or triglycerides.

17. Use of crystallization seeds, ^• according to claim 12, characterized in that the veterinarian product is selected from the group comprised of medicines and foods; containing lipid based excipients.