Crystallization of Fully Hydrogenated and Interesterified Fat and Vegetable Oil

Zhang, Lu; Muramoto, Hisako; Ueno, Satoshi; Sato, Kiyotaka

doi:10.5650/jos.60.287

Cited by 8 publications

(8 citation statements)

References 14 publications

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“…This last contribution could be due to the combination of mixed TAGs with high content of S 3 TAG. 38 Possibly the high proportion of SSS in the samples produces a faster crystallization and therefore a rapid increase in viscosity that limits heat and mass transfer. This makes molecular arrangement difficult 21 and thus leads to other triacylglycerols crystallizing in the polymorph β′, which is less stable form but more kinetically accessible under these conditions.…”

Section: Resultsmentioning

confidence: 99%

Bio-paraffin from Soybean Oil as Eco-friendly Alternative to Mineral Waxes

Romero

Minari

Collins

2021

Ind. Eng. Chem. Res.

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Blends of fully and partial hydrogenated soybean oil, with 50/50 and 80/20 wt %, were chemically interesterified. The composition−texture relationships were investigated and established for the set of investigated materials. The raw materials, the original and interesterified blends, were analyzed in terms of their fatty acid and triacylglycerol compositions by gas chromatography. All materials were characterized by differential scanning calorimetry (DSC), polymorphic forms were characterized by X-ray diffraction (XRD), crystalline structures were characterized by polarized light microscopy (PLM), and textures were characterized by penetration testing. Interesterification caused a rearrangement of triacylglycerol species, reducing the concentration of trisaturated, triunsaturated, and diunsaturated triacylglycerols, increasing the amount of monounsaturated triacylglycerol, and resulting in a lowering of melting points as compared with the original blends. This modification in the chemical composition clearly changed the crystallization behavior, producing reductions in crystal size, alterations in crystalline polymorphism, and increases in plasticity in the blends. Interesterified materials displayed melting and textural characteristics suited for potential mineral wax substitutes.

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Section: Resultsmentioning

confidence: 99%

Bio-paraffin from Soybean Oil as Eco-friendly Alternative to Mineral Waxes

Romero

Minari

Collins

2021

Ind. Eng. Chem. Res.

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“…The crystallization (that is, TGs fractionation or chromatographic separation of solid/liquid lipid phases) can be controlled, and the ratio between the 2 phases as well as the crystalline character of the solid phase can determine the sample consistency and firmness of the fat food product (van Duijn and others ; Wassel and Young ; Zhang and others ). The crystallization is divided into 2 subsequent steps: (i) the nucleation (that is, formation of stable molecular aggregates) (Herrera and others ) and (ii) the crystal growth (that is, incorporation of additional molecules) (Foubert and others ).…”

Section: Industrial Strategies To Reduce Tfas In Processed Foodsmentioning

confidence: 99%

“…A very recent study showed that this process using sodium methoxide as a catalyst is able to confer desirable physical–chemical properties (for example, reduced softening and melting points, reduced SFC and consistency) to certain tested blends of oils (for example, palm stearin (PS), coconut oil, and canola oil), allowing the production of TFAs‐free liquid margarines (Soares and others ). Alternatively, high‐melting fat prepared through interesterification of fully hydrogenated soybean oil and regular soybean before blending it with salad oil represented a model of fat blending for trans ‐free margarine preparation (Zhang and others ). Interestingly, most studies addressing the health effects of a diet rich in chemically interesterified fat—usually compared with a diet high in a noninteresterified fat with the same FA composition—showed no relevant effects on human blood molecular profiles (for example, lipid, glucose, and insulin) (Nestel and others ; Meijer and Weststrate ; Berry and others ).…”

Section: Industrial Strategies To Reduce Tfas In Processed Foodsmentioning

confidence: 99%

Technological Approaches to Minimize Industrial Trans Fatty Acids in Foods

Menaa

Menaa²,

Tréton

et al. 2013

Journal of Food Science

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Trans fatty acids (TFAs) mainly arise from 2 major sources: natural ruminal hydrogenation and industrial partial catalytic hydrogenation. Increasing evidence suggests that most TFAs and their isomers cause harmful health effects (that is, increased risk of cardiovascular diseases). Nevertheless, in spite of the existence of an international policy consensus regarding the need for public health action, several countries (for example, France) do not adopt sufficient voluntary approaches (for example, governmental regulations and systematic consumer rejections) nor sufficient industrial strategies (for example, development of healthier manufacturing practices and innovative processes such as fat interesterifications) to eliminate deleterious TFAs from processed foods while ensuring the overall quality of the final product (for example, nutritional value and stability). In this manuscript, we first review the physical-chemical properties of TFAs, their occurrence in processed foods, their main effects on health, and the routine analytical methods to characterize TFAs, before emphasizing on the major industrial methods (that is, fat food reformulation, fat interesterification, genetically modified FAs composition) that can be used worldwide to reduce TFAs in foods.

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“…Therefore, there is increasing interest in the development of new industrial highly selective partial hydrogenation processes of edible oils producing low amounts or preferably zero amounts of trans-fats. Nowadays, the most versatile way for producing zero trans-fats is the full hydrogenation of vegetable oils to saturated fats combined with interesterification reactions of liquid edible oils [76,77,79,[87][88][89][90][91][92][93][94][95][96][97][98][99][100][101]. Current cardiovascular guidelines encourage low consumption of saturated fats based on results of studies in the 1950s which showed that there is a direct association between consumption of saturated fats and cardiovascular disease (CVD).…”

Section: Introductionmentioning

confidence: 99%