Conventional and Unconventional Crystallization Mechanisms

Chaves, Kamila Ferreira; Silva, Thaís Jordânia; Domingues, Maria Aliciane Fontenele; Barrera‐Arellano, Daniel; Ribeiro, Ana Paula Badan

doi:10.5772/intechopen.82347

Cited by 7 publications

(9 citation statements)

References 65 publications

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“…Gelation Kinetics Gelation/crystallization is a process of arranging the triacylglycerols into a compact structure. This arrangement is possible due to the physical and chemical bonds between the triacylglycerol, thus restricting its movement [65]. The gelation behaviour of fats and its understanding is essential to safeguard required industrial applications of fat-based products.…”

Section: Xrd Diffraction Patternsmentioning

confidence: 99%

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Bharti

Kim

Cerqueira

et al. 2021

Gels

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The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the effects of hydrophobic (SPAN-80) and hydrophilic (TWEEN-80) emulsifiers on the oleogels prepared using SFW and sunflower oil (SO). The biodegradability and all formulations showed globular crystals on their surface that varied in size and number. Wax ester, being the most abundant component of SFW, was found to produce fibrous and needle-like entanglements capable of binding more than 99% of SO. The formulations containing 3 mg of liquid emulsifiers in 20 g of oleogels showed better mechanical properties such as spreadability and lower firmness than the other tested concentrations. Although the FTIR spectra of all the formulations were similar, which indicated not much variation in the molecular interactions, XRD diffractograms confirmed the presence of β′ form of fat crystals. Further, the mentioned formulations also showed larger average crystallite sizes, which was supported by slow gelation kinetics. A characteristic melting point (Tm~60 °C) of triglyceride was visualized through DSC thermograms. However, a higher melting point in the case of few formulations suggests the possibility of even a stable β polymorph. The formed oleogels indicated the significant contribution of diffusion for curcumin release. Altogether, the use of SFW and SO oleogels with modified properties using biodegradable emulsifiers can be beneficial in replacing saturated fats and fat-derived products.

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Section: Xrd Diffraction Patternsmentioning

confidence: 99%

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Bharti

Kim

Cerqueira

et al. 2021

Gels

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“…Then, the crystals undergo structural changes (size, shape, and orientation). At that moment, the fat crystals form different polymorphs, that is, different arrangements of the crystal structure; for example, α (hexagonal), β (triclinic), and β’(orthorhombic) (Chaves et al., 2019). Conventional crystallization occurs in the majority of products containing vegetable fats in their formulations, such as chocolate, ice cream, bakery products, lipsticks, and margarine.…”

Section: Conventional Crystallization Versus Oleogelationmentioning

confidence: 99%

“…They are considered excellent emulsifiers (Ferretti et al, 2010). In addition to their emulsifying potential, these components can act as structuring agents in oils, and emulsions can form a lyotropic crystalline phase that is assembled at the oil-water interface (da Silva et al, 2019). Monoacylglycerols have polymorphic and mesomorphic properties, so that systems structured with monoacylglycerols can occur in sub-α, α, β, liquid crystal lamellar and cubic phases (Batte et al, 2007b;Wang & Marangoni, 2014).…”

Section: Monoacylglycerolsmentioning

confidence: 99%

“…In the literature, it is possible to find several articles and book chapters that address various issues associated with oleogels, such as structuring mechanisms, physical properties, potential applications, structuring agents, oxidative stability, health effects, oleogelation process, and sensory issues (Chaves et al., 2018, 2019; Dassanayake et al., 2011; Hwang, 2020; Marangoni et al., 2020; Martins et al., 2015; Mattice & Marangoni, 2019). Because of the importance of oleogels as alternatives to trans‐ fats and highly saturated fats in foods, this review provides an overview of the use of oleogels in W/O emulsions.…”

Section: Introductionmentioning

confidence: 99%

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Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

Silva

Barrera‐Arellano

Ribeiro

2021

Journal of Food Science

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This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water‐in‐oil or oil‐in‐water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel‐based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water‐in‐oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.

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“…Industrial processing of lipid-based foods such as chocolate, margarine, spreads, confectionery and bakery fats, and dairy products directly suffers from the influence of the crystallization behavior of the lipids 1,2) . The crystallization of fats determines important properties of fat-rich products: (i) the consistency and plasticity during the stages of production and storage; (ii) the sensory properties such as melting sensation of chocolate in the mouth and its visual appearance; (iii) physical stability related to crystallization behavior and polymorphism 3) .…”

Section: Introductionmentioning

confidence: 99%

Effect of Emulsifiers on the Quality of Palm Oil Based Shortening during Variable Temperature Storage

Liu

et al. 2022

J. Oleo Sci.

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jjocs its application is limited by its propensity to form granular crystals which generates worse tastes and results in the losing of proper functional characteristics and operational performance 6) . Due to the inevitable temperature fluctuations experienced during transportation and storage, the fat crystals grow to a size of 30-200 m in diameter, resulting in an obvious granular texture 7) .The β crystal transformation of PO-based shortenings has encountered serious structural problems leading to huge economic loss every year 8) . Addition of emulsifiers is commonly used to overcome these drawbacks, since they are believed to induce or stabilize specific polymorphs of PO 9) . However, the application of emulsifier in shortening is largely based on experience, thus, the study of the effects of emulsifiers in lipid systems is of great interest for improving industrial bases, particularly in relation to PO for use in margarine and shortening.Emulsifiers are additives that exhibit wide applicability in the food industry, such as improving the texture, stabili-Abstract: The quality and processing characters of shortening are strongly influenced by the temperature fluctuation during storage and handling. Some chemical components, especially the presence of emulsifiers in shortening formula might be attributed to the quality change of shortening in response to temperature fluctuation. In this work, the effect of emulsifiers on the mechanical properties, crystalline structure, and crystalline transformation of fat was investigated with a palm oil-based shortening under varied storage temperature (4℃, 12 h -28℃, 12 h, cycle reciprocating). Results show that the shortening without emulsifiers deteriorated easily with a severe separation of liquid oil and reduction of hardness, which was owing to the aggregation of crystals, and the appearance to high proportion of β crystals at the later stage in storage (day 7 and day 14). However, the addition of the emulsifiers such as sorbitan monopalmitate (SMP), Glyceryl monostearate (GMS), and Glycerol monopalmitate (GMP) ameliorated the production of β crystals effectively. Among the tested emulsifiers, the shortening adding GMS showed the best quality, which remained stable in multiple cycles up to 14 times. The findings will guide the use of emulsifiers in palm fat processing.

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Conventional and Unconventional Crystallization Mechanisms

Cited by 7 publications

References 65 publications

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

Effect of Emulsifiers on the Quality of Palm Oil Based Shortening during Variable Temperature Storage

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