Controlling Physical and Chemical Properties of Fat Blends Through their Triglyceride Compositions

Dijkstra, Albert J.

doi:10.1002/9780470697658.ch5

Cited by 7 publications

(5 citation statements)

References 14 publications

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“…Trans fatty acids have higher melting point and are more oxidatively stable than their cis isomers [9,10]. Hence, oxidative stability and physical properties of the product should be considered when formulating trans-free fats.…”

Section: Introductionmentioning

confidence: 99%

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Farmani

Safari

Hamedi

2009

Euro J Lipid Sci & Tech

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Binary blends of canola oil (CO) and palm olein (POo) or fully hydrogenated soybean oil (FHSBO) were interesterified using commercial lipase, Lypozyme TL IM, or sodium methoxide. Free fatty acids (FFA) and soap content increased and peroxide value (PV) decreased after enzymatic or chemical interesterification. No difference was observed between the PV of enzymatically and chemically interesterified blends. Enzymatically interesterified fats contained higher FFA and lower soap content than chemically prepared fats. Slip melting point (SMP) and solid-fat content (SFC) of CO and POo blends increased, whereas those of CO and FHSBO blends decreased after chemical or enzymatic interesterification. Enzymatically interesterified CO and POo blends had lower SMP and SFC (at some temperatures) than chemically interesterified blends. The status was reverse when comparing chemically and enzymatically interesterified CO and FHSBO blends. The induction period for oxidation at 1207C of blends decreased after interesterification. However, chemically interesterified blends were more oxidatively stable than enzymatically interesterified blends. Interesterified blends of CO and POo or FHSBO displayed characteristics suited to application as trans-free soft tub, stick, roll-in and baker's margarine, cake shortening and vanaspati fat.

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Section: Introductionmentioning

confidence: 99%

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Farmani

Safari

Hamedi

2009

Euro J Lipid Sci & Tech

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“…It is acknowledged that those TAG melting points are directly affected by their chemical structures namely the carbon chain length and the degree of unsaturation. The shorter the carbon chain length and the higher the unsaturation degree, the lower of the TAG melting points will be (Dijkstra, 2008). In this research, lauric and palmitic blends were chosen as the model of fat system where the former represents medium-chain TAG blends and the later demonstrates long-chain TAG blends.…”

Section: Selection Of the Starting Fats And Oilsmentioning

confidence: 99%

“…In addition, the melting point of individual TAG will play an important role as fatty foods may be present at different temperatures during their life cycle. The general pertinent temperatures of a product can be at body temperature (when being consumed), at room temperature (when used as ingredients) or at chilled temperature (when being stored in the fridge) (Dijkstra, 2008).…”

Section: Introductionmentioning

confidence: 99%

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

et al. 2018

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A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph.

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“…Fatty acids, a class of essential compounds for the maintenance of health and normal physiological development, have received much attention in prodrug synthesis owing to their excellent biocompatibility (Fattahi et al, 2020;Sun et al, 2017;Sprecher, 1981;Dijkstra, 2008). The commonly used strategy is to conjugate the carboxyl end of the lipid with a hydroxyl group of the drug to form a stable ester linkage.…”

Section: Introductionmentioning

confidence: 99%

The role of alkyl chain length in the melt and solution crystallization of paliperidone aliphatic prodrugs

Chen,

Cai,

Peng

et al. 2024

IUCrJ

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Fatty acid-derivative prodrugs have been utilized extensively to improve the physicochemical, biopharmaceutical and pharmacokinetic properties of active pharmaceutical ingredients. However, to our knowledge, the crystallization behavior of prodrugs modified with different fatty acids has not been explored. In the present work, a series of paliperidone aliphatic prodrugs with alkyl chain lengths ranging from C4 to C16 was investigated with respect to crystal structure, crystal morphology and crystallization kinetics. The paliperidone derivatives exhibited isostructural crystal packing, despite the different alkyl chain lengths, and crystallized with the dominant (100) face in both melt and solution. The rate of crystallization for paliperidone derivatives in the melt increases with alkyl chain length owing to greater molecular mobility. In contrast, the longer chains prolong the nucleation induction time and reduce the crystal growth kinetics in solution. The results show a correlation between difficulty of nucleation in solution and the interfacial energy. This work provides insight into the crystallization behavior of paliperidone aliphatic prodrugs and reveals that the role of alkyl chain length in the crystallization behavior has a strong dependence on the crystallization method.

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Controlling Physical and Chemical Properties of Fat Blends Through their Triglyceride Compositions

Cited by 7 publications

References 14 publications

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

The role of alkyl chain length in the melt and solution crystallization of paliperidone aliphatic prodrugs

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