A comparison of lipid shortening functionality as a function of molecular ensemble and shear: Crystallization and melting

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

doi:10.1016/j.foodres.2003.09.012

Cited by 48 publications

(32 citation statements)

References 5 publications

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“…Means among duplicate sample injections blends, with coefficients of determination (R 2 ) higher than 0.90, as in Figure 3. A similar relation among these parameters and hardfats concentration is observed by Humphrey et al 42 and by Humphrey and Narine 43 in studying blends containing various liquid and fully hydrogenated oils.…”

Section: Resultssupporting

confidence: 82%

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: Resultssupporting

confidence: 82%

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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“…24 A clear trend was found between fatty acid composition and rheological behavior: increases in stearic acid, a saturated, high-melting-point fatty acid, content were positively correlated with increases in G′ ( Figure 3). However, the correlation between G′ and individual fatty acid content, saturated fatty acid content, unsaturated fatty acid content, or the ratio of saturated to unsaturated fatty acids could not explain the differences among the treatments (CI vs. EI vs. NI).…”

Section: Sfc and Rheological Propertiesmentioning

confidence: 86%

“…As SSS is the predominant high-melting TAG in the blends, it will crystallize first, and crystal structure would be strongly affected by SSS content. 24 After the interesterification process, the amount of SSS decreased, resulting in a crystal structure dominated by mixed crystals and mixtures of TAGs. In Table 2, we observe that the correlation of G′ with SOS+SSS and SOS+SSS+SSP was significantly higher (P<0.001) than the correlation with SSS (P<0.01).…”

Section: Sfc and Rheological Propertiesmentioning

confidence: 99%

Structural and Mechanical Behavior of Tristearin/Triolein-rich Mixtures and the Modification Achieved by Interesterification

2009

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The effects of chemical and enzymatic interesterification on the structure and rheological behavior of blends of fully hydrogenated canola oil (FHCO) with high oleic acid sunflower oil in the range of 10-90% was studied. Relationships between chemical composition, crystallization temperature (20-50°C), solid fat content (SFC) of the blends, and their rheological properties, characterized using both small and large deformation mechanical testing, were investigated. The storage modulus (G′) and yield force increased with FHCO concentration in the blends and was affected strongly by interesterification. The SFC in the interesterified samples was lower than in the non-interesterified blends, but they had higher values of G′. This increase in G′ at 30°C upon interesterification was attributed to a decrease in the fractal dimension of the fat crystal network which translates into a decrease in crystal cluster size in the interesterified samples. The higher G′ in the chemically interesterified samples relative to the enzymatic interesterified samples, on the other hand, was due to a higher λ parameter which is directly proportional to the strength of interparticle interactions and inversely proportional to crystal size. Microscopy and nucleation kinetics studies allowed for the independent determination of λ.

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“…It is therefore, possible to adjust the physical properties, such as melting and potentially hardness, and extend the range of cooling rates used beyond 4°C min -1 by adjusting the composition of the CBA. The effect of changing the composition of a fat sample to alter its physical properties has been seen before [22][23][24][25][26]. Of course, such a possibility is dependent on the identification of the compounds responsible for the desired physical property.…”

Section: Resultsmentioning

confidence: 99%

Diminishing Marginal Utility of Cooling Rate Increase on the Crystallization Behavior and Physical Properties of a Lipid Sample

Humphrey¹,

Narine²

2007

J Americ Oil Chem Soc

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It is well established that variation of the rate of cooling (r) of a lipid sample is an effective tool to influence the crystallization process and effect changes in network structure and physical functionality. However, the extent of the physical changes does not always justify the extent to which the cooling rate must be altered. It is therefore important to understand the rates at which marginal changes in physical functionality begin to diminish, and to understand the mechanisms which introduce such limitations. A commercially available cocoa butter alternative, Temcote (Bunge Oils, Bradley, IL), was crystallized under cooling rates varying from 0.1 to 20°C min -1 . The growth mode and polymorphism of each sample was studied using DSC and X-ray diffraction (XRD). The hardness of the sample was monitored using cone penetrometry and its solid fat content (SFC) evolution was monitored using a temperature controlled pulse-NMR. The data demonstrates that the melting profile of the sample could be greatly manipulated over a relatively narrow range of cooling rates. Large increases in cooling rate increase the final SFC of the sample by approximately 6%. Doubling the cooling rate increases the hardness of the sample 50%. Variation of the cooling rate as a tool to modify physical functionality of the network was found to be effective only for cooling rates lower than 5°C min -1 .

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A comparison of lipid shortening functionality as a function of molecular ensemble and shear: Crystallization and melting

Cited by 48 publications

References 5 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

Structural and Mechanical Behavior of Tristearin/Triolein-rich Mixtures and the Modification Achieved by Interesterification

Diminishing Marginal Utility of Cooling Rate Increase on the Crystallization Behavior and Physical Properties of a Lipid Sample

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