Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

Patel, Ashok R.; Dewettinck, Koen

doi:10.1016/j.cofs.2015.05.010

Cited by 61 publications

(19 citation statements)

References 45 publications

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“…Structuring chicken fat by MAG resulted in a sharp reduction in IP cryst and an increase in crystallization rate at all measured temperatures (p < 0.05), indicating that MAG induces the crystallization of fats [25]. In fact, because of the heterogeneous nucleation, MAG reduces the free energy required for nucleation (at the solid-liquid interface) [25,26]. The earlier onset of crystallization of the structured fats could also be due to co-crystallization of MAG and TAG, leading to the formation of a more stable polymorph [25].…”

Section: Kinetics Of Crystallizationmentioning

confidence: 88%

Structuring of Chicken Fat by Monoacylglycerols

Naderi

Farmani

Rashidi³

2016

J Americ Oil Chem Soc

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In this study, we investigated the effect of monoacylglycerol (MAG) as a structuring agent on the physicochemical, microstructure and rheological properties of chicken fat. The fatty acid composition, oxidative stability, free fatty acids (FFA), slip melting point (SMP), solid fat content (SFC), kinetics of crystallization, microstructure and rheological properties of the samples were evaluated. The addition of MAG at a 0.5 % level did not affect the fatty acid composition, induction period of oxidation at 110 °C (IPox110), SFC curve or rheological properties of chicken fat (p > 0.05). However, structured samples containing 3.0 and 5.0 % MAG had higher saturated fatty acid (SFA) content, SFC, SMP, FFA content and IPox110 (p < 0.05). The addition of MAG led to a reduction in the IP of oxidation at 60 °C (IPox60) and increased the oxidation rate of fats, as measured by the Schaal oven test. Samples containing 3–5 % MAG had higher SFC content, higher loss, storage and complex moduli, higher complex viscosity, and a lower induction period of crystallization (IPcryst) and tan δ than chicken fat. Investigations by polarized light microscopy confirmed the presence of increased crystal content in samples containing higher MAG levels. These results show that structured chicken fats have the potential for application in the production of soft tub margarine and Iranian vanaspati.

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Section: Kinetics Of Crystallizationmentioning

confidence: 88%

Structuring of Chicken Fat by Monoacylglycerols

Naderi

Farmani

Rashidi³

2016

J Americ Oil Chem Soc

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“…The study of the effects of several emulsifiers in lipid systems is of great interest for improving the quality of the food products (Maruyama et al ., ). The presence of emulsifiers with the right structural features can influence both the thermodynamics as well as kinetics of fat crystallisation (Patel & Dewettinck, ). Several studies have shown that the addition of emulsifiers can alter the crystallisation behaviour of lipids by either delaying or promoting the crystallisation (Awad & Sato, ).…”

Section: Introductionmentioning

confidence: 99%

Crystallisation of palm olein under the influence of sucrose esters

Tangsanthatkun

Sonwai

2019

Int J of Food Sci Tech

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Summary This work studied the effects of three sucrose esters (S170, P170 and L195) on the crystallisation of palm olein (PO). The effect of the emulsifiers on the crystallisation behaviour, crystallisation curves, microstructure and polymorphism was investigated. Both S170 and P170 accelerated the early stages, via template effects, but suppressed the later stages of PO crystallisation. The effect on the latter stages was stronger with P170 than S170. In contrast, L195 suppressed PO crystallisation at all time points. Through DSC, S170 and P170 only associated with the high‐melting fraction of PO whereas L195 showed little influence. All SEs exhibited no effect on polymorphism. S170 and P170 greatly reduced PO crystal size but increased crystal number while the L195 increased the crystal size but decreased the crystal number especially at low concentration. Overall, S170, P170 and L195 influence PO crystallisation kinetics but the effect was dependent on the emulsifier concentration.

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“…The crystallization of the fats molecules to form 3-dimensional networked structures during the gelation process is very complex. This is because, the crystallization process during oleogelation is a combination of melt crystallization and solute crystallization from solvent [2,5]. The crystallized fat crystal further undergoes macro-molecular self-assembly to achieve a thermodynamically stable molecular architecture, thereby, resulting in the formation of 3-dimensional networks.…”

Section: Introductionmentioning

confidence: 99%