A comparison of lipid shortening functionality as a function of molecular ensemble and shear: microstructure, polymorphism, solid fat content and texture

Narine, Suresh S.; Humphrey, K. L.

doi:10.1016/j.foodres.2003.09.013

Cited by 49 publications

(31 citation statements)

References 6 publications

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“…According to Shi et al 44 , crystalline morphology is dominated by the triacylglycerol species with the highest melting point in a blend. The presence of large spherulites or spherulite clusters gives the fat an undesirable grainy texture and is a function mainly of tristearin (StStSt) in the blends 48,49 . In line with these observations, crystal diameter diminished with increasing SO concentration in the blends, but crystalline morphology was not altered as a result of dilution.…”

Section: Resultsmentioning

confidence: 99%

Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

et al. 2009

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Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50% (w/w) FHSBO content were interesterified under the following conditions: 20 min reaction time, 0.4% sodium methoxide catalyst, and 500 rpm stirring speed, at 100°C. The original and interesterified blends were examined for triacylglycerol composition, thermal behavior, microstructure, crystallization kinetics, and polymorphism. Interesterification produced substantial rearrangement of the triacylglycerol species in all the blends, reduction of trisaturated triacylglycerol content and increase in monounsaturated-disaturated and diunsaturated-monosaturated triacylglycerols. Evaluation of thermal behavior parameters showed linear relations with FHSBO content in the original blends. Blend melting and crystallization thermograms were significantly modified by the randomization.Interesterification caused significant reductions in maximum crystal diameter in all blends, in addition to modifying crystal morphology. Characterization of crystallization kinetics revealed that crystal formation induction period (τ SFC ) and maximum solid fat content (SFC máx ) were altered according to FHSBO content in the original blends and as a result of the random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, thatas compared with the original blends-interesterification decreased crystallization velocities and modified crystallization processes, altering crystalline morphology and nucleation mechanism. X-ray diffraction analyses revealed that interesterification altered crystalline polymorphism. The interesterified blends showed a predominance of the β′ polymorph, which is of more interest for food applications.

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Section: Resultsmentioning

confidence: 99%

Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

et al. 2009

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“…The total time for the analysis is about 30 min under a controlled temperature (AOCS 2004;Timms 2003). Analyses at temperatures between 4°C and 80°C can be found in the pertinent literature, but the interval between 20°C and 30°C predominates (List et al 1995;Norizzah et al 2004;Campbell et al 2002;Braipson-Danthine and Deroanne 2004;D'Souza et al 1990;de Man et al 1989;Sabariah et al 1998;Chen et al 2002;Narine and Humphrey 2004;MacNaughtan et al 2006;Mayamol et al 2004;Loisel et al 1998;Sonoda et al 2004;Schenk and Peschar 2004;van Langevelde et al 2001). Triestearin can be used as the reference in the analysis, since it is representative of the β form (Chong et al 2007).…”

Section: Polymorphismmentioning

confidence: 99%

Instrumental Methods for the Evaluation of Interesterified Fats

et al. 2009

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Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the industrial application of an interesterified fat requires a complete understanding of its physicochemical, functional and technological properties, and also of its stability during and after processing. The objective of the present article was to carry out an ample review of the experimental methodologies applied to the study of interesterified fats. The methodologies considered include techniques employed in the investigation of the triacylglycerol composition, solid fat content, crystallization kinetics, thermal behavior, polymorphism, microstructure, and consistency. The methodologies considered include some official methods currently in use and new techniques recently developed and employed. Sample preparation methods, interpretation of the results and the results recently published in the literature in question are also detailed and discussed.

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“…de Man et al (1991) noted that the breaking force or degree of brittleness of shortenings displayed not exact proportionality with Φ. Likewise, Narine and Humphrey (2004) found that increasing Φ did not consistently increase the hardness of canola-based shortenings. Pérez-Martínez et al (2012) and Rønholt et al (2014) showed that high supersaturation achieved by cooling and shearing rates confer shortenings a less solid-like character, decreased the brittleness, and increased their resistance to structural breakdown.…”

Section: Introductionmentioning

confidence: 99%

Rheological characterization of triglyceride shortenings

Macias‐Rodriguez

Marangoni

2016

Rheol Acta

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The rheological properties of shortenings with similar physicochemical characteristics but diverse functionality were investigated under small and large oscillatory shear. Particular attention was drawn to the mechanical behavior of roll-in shortenings, characterized for resisting work softening and forming continuous fat thin films during dough lamination and sheeting. All shortenings displayed low-frequency dependence, reminiscent of viscoelastic solids where the storage modulus is higher than the loss modulus, and displayed a comparable linear envelope, encompassing relatively small shear strains, such as those encountered in other fat systems. Linear elastic moduli and yield stress, previously used to designate roll-in functionality, remained unremarkable. In contrast, nonlinear viscoelastic behavior of roll-in shortenings differed considerably from all-purpose commercial shortenings. Lissajous-Bowditch curves suggested less local intracycle strain stiffening and less average intercycle strain softening for roll-in shortenings than other shortenings. Likewise, their Fourier spectra indicated a gradual evolution of the third harmonic into the nonlinear regime characterized by higher slopes. The third and fifth harmonics grew monotonically, and the third overtone leveled off and showed no stress decays unlike other samples, suggesting a marked ability of roll-in shortenings to withstand deformation at high stresses. Conversely, the dissipative energy scaled in a similar fashion for all shortenings. Moreover, roll-in shortenings displayed enhanced thixotropic behavior supported by lower power law indexes and prompt structural rebuilding after steady shear cessation. Overall, these rheological signatures facilitated the differentiation among the utilization of shortenings and correlated well with the functionality of roll-in shortenings.

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A comparison of lipid shortening functionality as a function of molecular ensemble and shear: microstructure, polymorphism, solid fat content and texture

Cited by 49 publications

References 6 publications

Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

Instrumental Methods for the Evaluation of Interesterified Fats

Rheological characterization of triglyceride shortenings

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