Crystallization of emulsified triglycerides

Skoda, W.; Tempel, M. van den

doi:10.1016/0095-8522(63)90049-7

Cited by 116 publications

(67 citation statements)

References 19 publications

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“…(1)(2)(3)(4). The production, stability, and quality of food products containing emulsified fat are influenced by crystallization of the oil phase (5), and hence many researchers have dealt with the different factors affecting the crystallization, e.g., cooling rate, thermal treatment, impurities, type of emulsifier, etc.…”

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confidence: 99%

Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil‐in‐water emulsion

Awad¹,

Sato²

2001

J Americ Oil Chem Soc

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Ultrasonic velocity measurements and X-ray diffraction were employed to monitor the crystallization behavior of palm mid fraction (PMF) in oil-in-water emulsions (20 vol%). Three hydrophobic emulsifiers-sucrose oligoesters (SOE) containing palmitic acid (P-170) and stearic acid (S-170) moieties and a polyglycerine ester (DAS-750) containing a stearic acid moiety-were added to PMF in an attempt to increase the rate and extent of crystallization of PMF, which are otherwise suppressed owing to emulsification of the oil phase into many droplets. The results revealed that the hydrophobic emulsifiers accelerate the nucleation of PMF in the emulsion system, while retarding the rate of crystal growth. As a result, the crystallization temperature (T c ) of PMF increased with increasing concentrations of the hydrophobic emulsifiers. The effects of the three additives were different; in particular the addition of DAS-750 remarkably enhanced crystallization at low concentrations. By adding the emulsifiers at higher concentrations, the polymorphic behavior of PMF crystallization was also modified to different degrees, depending on the type of emulsifier. With addition of SOE, PMF crystallized predominantly in the β′ form; with addition of DAS-750, the extent of β′ nucleation was reduced by comparison with that observed with SOE. The results were explained in terms of adsorption of the hydrophobic emulsifier additives at the oil-water interface, which provides a template for acceleration of surface heterogeneous nucleation of PMF in the emulsion system.Paper no. J9846 in JAOCS 78, 837-842 (August 2001).

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confidence: 99%

Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil‐in‐water emulsion

Awad¹,

Sato²

2001

J Americ Oil Chem Soc

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“…In order for the attractive interaction created by depletion [4] forces to influence intercommunication between solid and liquid drops, we must consider whether for the surfactant where D g is the gap distance between the plates and where concentrations used in our experiments, such forces are sigwe are using van't Hoff 's law to represent the osmotic presnificant relative to the forces present between emulsion dropsure P osm . The energy between the plates due to this deplelets in the absence of depletion effects, that is, Van der Waals tion effect is then given by attractive forces and steric or ''overlap'' forces created by the bulky Tween headgroups coating the emulsion droplet V where A is the Hamaker constant and D is the surface-tosurface separation.…”

Section: Creaming Measurements Samples Of Emulsions (30mentioning

confidence: 99%

“…When oil is divided up in the form of a large explore an alternative mechanism based on depletion floccunumber of isolated droplets, it becomes much less probable lation of droplets. A nuclear magnetic resonance (NMR) that the heterogeneous impurity required for nucleation will technique based on measurements of the magnetic signal be present in each droplet (3,4). As a result, an understand-from the liquid fraction of an emulsion was used to monitor ing of the crystallization kinetics within emulsified systems induced crystallization (8).…”

Section: Introductionmentioning

confidence: 99%

Effect of Colloidal Interactions on the Rate of Interdroplet Heterogeneous Nucleation in Oil-in-Water Emulsions

McClements

Dungan

1997

Journal of Colloid and Interface Science

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“…This has been done with reasonably pure triglycerides [2], simple mixtures of triglycerides [3] and milk fat [4], which is a mixture of at least 105 different triglycerides. The results of these studies were consistent and point to homogeneous nucleation occurring at a supercooling of about 20 K below the final melting point of ~-crystals in the mixture.…”

Section: Experimental Evidencementioning

confidence: 99%

“…It has been concluded from studies on homogeneous nucleation, that a critical embryo, i.e. a nucleus, would comprise of the order of 10 molecules [3]. This leads to the hypothesis that clusters of more or less oriented molecules may diffuse away from a growing crystal, and subsequently have (" Steinkopff Verlag 1998 a chance of forming a new nucleus; this would then be true secondary nucleation.…”

Section: A Tentative Explanationmentioning

confidence: 99%

Secondary nucleation in triglyceride crystallization

Walstra¹

Progress in Colloid &Amp; Polymer Science

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From published results on nucleation and crystallization of emulsified fats, on crystal size observed in the emulsion droplets, and on permeabilities as a function of the fraction of solid in the same fats in bulk, it is concluded that copious secondary nucleation can occur, explaining the high number and small size of the crystals often observed. The effect is very large for milk fat (a mixture of many triglycerides), somewhat less for a typical margarine fat, much less for a fairly simple triglyceride blend, and absent for a paraffin blend.A hypothetical explanation is given, which implies that clusters of partially oriented molecules diffuse away from a crystal face that grows via kinetic roughening; some of these clusters may give rise to nuclei. Kinetic roughening needs a high supersaturation. A further condition would be that crystal growth is small enough for the diffusing clusters to have a reasonable life time. This hypothesis can qualitatively explain the results discussed, but would need further testing.

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Crystallization of emulsified triglycerides

Cited by 116 publications

References 19 publications

Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil‐in‐water emulsion

Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil‐in‐water emulsion

Effect of Colloidal Interactions on the Rate of Interdroplet Heterogeneous Nucleation in Oil-in-Water Emulsions

Secondary nucleation in triglyceride crystallization

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