Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils

Li, Bingzheng; Truong, Tuyen; Bhandari, Bhesh

doi:10.1016/j.foodchem.2016.09.059

Cited by 16 publications

(4 citation statements)

References 33 publications

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“…Omega-3 (Ω-3) fatty acids, which are abundant in fatty fish, marine plankton, walnut oil and linseed (flaxseed) oil, rank among the most important essential nutrients [23]. The consumption of Ω-3 fatty acids, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), is strongly correlated with health benefits.…”

Section: Introductionmentioning

confidence: 99%

Modulation of the gut microbiota by the mixture of fish oil and krill oil in high-fat diet-induced obesity mice

Cui

Gao

et al. 2017

PLoS ONE

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Previous studies confirmed that dietary supplements of fish oil and krill oil can alleviate obesity in mice, but the underlying mechanism remains unclear. This study aims to discern whether oil treatment change the structure of the gut microbiota during the obesity alleviation. The ICR mice received high-fat diet (HFD) continuously for 12 weeks after two weeks of acclimatization with a standard chow diet, and the mice fed with a standard chow diet were used as the control. In the groups that received HFD with oil supplementation, the weight gains were attenuated and the liver index, total cholesterol, triglyceride and low-density lipoprotein cholesterol were reduced stepwise compared with the HFD group, and the overall structure of the gut microbiota, which was modulated in the HFD group, was shifted toward the structure found in the control group. Moreover, eighty-two altered operational taxonomic units responsive to oil treatment were identified and nineteen of them differing in one or more parameters associated with obesity. In conclusion, this study confirmed the effect of oil treatment on obesity alleviation, as well as on the microbiota structure alterations. We proposed that further researches are needed to elucidate the causal relationship between obesity alleviation and gut microbiota modulation.

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Section: Introductionmentioning

confidence: 99%

Modulation of the gut microbiota by the mixture of fish oil and krill oil in high-fat diet-induced obesity mice

Cui

Gao

et al. 2017

PLoS ONE

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“…Palm kernel oil, recognized for its abundance of lauric acid and its pleasing aroma, enjoys widespread industrial use due to its high stability, easy melting characteristics, and digestibility (Liu et al, 2018;Ejeahalaka & On, 2019). Palm kernel stearin (PKS) is the solid fraction resulted from the fractionation of palm kernel oil; it exhibits a high melting point, making it an ideal complement to AMF to expand the practical applications of AMF (Li et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Su,

Chai,

Tan

et al. 2024

Journal of Food Science

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In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism, and microstructure, with the aim of providing theoretical guidance for the blending of oils. The results showed that the PKS content primarily determined the SFC trend of the binary blends. However, the binary blends demonstrated poor miscibility and eutectic behavior was predominantly observed in the system, particularly at higher temperatures. Only α and β′ forms appeared in this blended system. Simultaneously, the addition of PKS elevated the liquid phase transition temperature of the binary blends, considerably significantly increased their crystallization rate when the addition of PKS was more than 20% and increased the density and size of the fat crystals. Finally, the mixing design optimization method was used to get the most suitable ratio of the binary blends in the refrigerated cream system with PKS:AMF to be 0.914:0.086. The cream prepared with the above binary blends was indeed superior in overrun and firmness and had high stability.Practical ApplicationSome fats with special advantages are often limited in their wide application because of their poor crystallization ability. In this paper, the crystallization ability of fats is improved, and their application scenarios are increased through the combination of fats, so as to provide reference for the production of special fats for food.

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“…Differential scanning calorimetry (DSC) is a physical analysis technique that does not require complex sample preparation and the use of any chemicals. It monitors the variation in heat flow resulting from phase transition and chemical reaction as a function of temperature or time [ 11 , 12 ]. DSC curves are characterized by endothermic and/or exothermic peaks whose area is proportional to the enthalpy gained or lost by the material undergoing phase transition [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties

Zhang

Wei²,

Guan

et al. 2022

Molecules

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To investigate the changes in chemical composition of flaxseed oil during thermal-induced oxidation and the resultant effect on thermal properties, samples with different oxidation levels were obtained by being heated at 180 °C for two hours and four hours. The oxidation degree was evaluated using peroxide value (PV), extinction coefficient at 232 nm and 268 nm (K232 and K268), and total polar compounds (TPC). Using chromatography, the fatty acid profile and triacylglycerol (TAG) profile were examined. Differential scanning calorimetry (DSC) was used to determine the crystallization and melting profiles. Thermal-induced oxidation of flaxseed oil led to a significant increase (p < 0.05) in PV, K232, K268, and TPC, but the relative content of linolenic acid (Ln) and LnLnLn reduced dramatically (p < 0.05). TPC derived from lipid degradation affected both crystallization and melting profiles. Statistical correlations showed that the onset temperature (Ton) of the crystallization curve was highly correlated with K232, TPC, and the relative content of LnLnLn (p < 0.05), whereas the offset temperature (Toff) of the melting curve was highly correlated with the relative content of most fatty acids (p < 0.05). This finding provides a new way of rapid evaluation of oxidation level and changes of chemical composition for flaxseed oils using DSC.

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Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils

Cited by 16 publications

References 33 publications

Modulation of the gut microbiota by the mixture of fish oil and krill oil in high-fat diet-induced obesity mice

Modulation of the gut microbiota by the mixture of fish oil and krill oil in high-fat diet-induced obesity mice

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties

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