Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

Martini, Silvana; Carelli, Amalia A.; Lee, Jiwon

doi:10.1007/s11746-008-1310-2

Cited by 58 publications

(48 citation statements)

References 25 publications

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“…However, in the presence of 3% CW, the onset for TP crystallization occurred at a higher temperature (i.e., 13.3°C) than in the systems without CW, a process associated with the heterogeneous nucleation of TP. Similar results have been previously observed in a system formed by anhydrous milk fat and sunflower wax 28 , and in the same CW-TP system at a cooling rate of 10°C/min. 12 Thus, the higher SFC and higher temperature for TP crystallization observed in the CW-TP organogels ( Table 1) was associated with the presence of TP and its heterogeneous nucleation induced by the initial crystallization of CW.…”

Section: Resultssupporting

confidence: 89%

The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax–Tripalmitin Organogels

et al. 2011

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We investigated the shearing effect in the thermo-mechanical properties of candelilla wax (CW) and candelilla wax-tripalmitin (CW-TP) organogels developed using safflower oil as the liquid phase. A shear rate of 600 s −1 was applied during cooling (1°C/min) of 3% CW and 3% CW-1% TP solutions, until reaching nucleation (i.e., 47°C) or metastable conditions (i.e., 52°C) then allowing the development of the organogel under quiescent conditions at 15°C. The thermal and rheological properties of these organogels were compared with the ones of organogels developed under static conditions. The X-ray results showed that under static conditions the CW crystallized in an orthorhombic O ? ð Þ subcell packing with a lateral stacking with a length (L) equivalent to the hydrocarbon chain's length. During organogelation of the 3% CW-1% TP solution, CW and TP co-crystallized in a O ? subcell packing with TP in a 2L stacking organization. The application of shearing did not modify the molecular packing of the crystals or the melting properties of the organogels. However, the CW and CW-TP organogels developed with shearing showed the formation of larger crystals (i.e., fiber-like or plate-like) in comparison with the ones developed under static conditions. The presence of 1% TP increased the solid fat content, and thus the CW-TP organogels showed higher elasticity (G′) than CW organogels. The organogels developed with the application of shearing until reaching metastable conditions (i.e., CW 52°C and CW-TP 52°C) had the highest G′ and yield stress of all organogels investigated. In the same way, creep and recovery analyses showed that CW 52°C and CW-TP 52°C organogels had the highest resistance to deformation, lowest instantaneous recovery, and highest extended recovery of all organogels studied. We concluded that application of shear and the extent of its application as a function of supercooling determine crystal size and the proportion of transient to junction zones throughout the three-dimensional crystal network and, therefore, the organogels' rheological properties.

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Section: Resultssupporting

confidence: 89%

The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax–Tripalmitin Organogels

et al. 2011

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“…This phenomenon was associated with the heterogenous nucleation of TP induced by the initial crystallization of CW. These results are in line with the ones obtained by Martini et al, 3 who observed that, under isothermal conditions, the induction time of crystallization of anhydrous milk fat decreased as the Fig. 4 Melting parameters as a function of CW concentration for organogels developed at the T set 's indicated with 0% TP (a, c, and e), with 0.5% or with 1.0% TP (b, d, and f).…”

Section: Thermal Behavior Of Cw-tp Solutions In Hosfosupporting

confidence: 90%

“…The results and the ones obtained by Martini et al 3 showed that the triacylglycerides-wax (i.e., sunflower oil wax, CW, and carnauba wax) interaction during crystallization might be a useful alternative to tailor particular physicochemical properties associated to a specific functionality (i.e., melting profile and texture). Organogelation of vegetable oil might be used to develop trans-free vegetableoil-based spreads and coatings and also novel food products with distinctive textural perceptions for the consumers.…”

Section: Discussionmentioning

confidence: 66%

“…Recently, Martini et al 3 showed that the addition of sunflower oil waxes modified the crystallization of anhydrous milk fat crystallization. These authors suggested that waxes might be used as additives to modify TAGS crystal networks and, therefore, their textural properties.…”

Section: Introductionmentioning

confidence: 99%

“…These authors suggested that waxes might be used as additives to modify TAGS crystal networks and, therefore, their textural properties. However, Martini et al 3 did not do any rheological or textural measurement. The development of such crystallized mixed system ought to have implications in the microstructural organization of the organogel and, therefore, in its thermomechanical properties.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Tripalmitin Crystallization on the Thermomechanical Properties of Candelilla Wax Organogels

et al. 2009

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The effect of tripalmitin (TP) crystallization on the thermomechanical properties of organogels developed with candelilla wax (CW) was investigated using safflower oil high in triolein (HOSFO) as the liquid phase. Factorial combinations of CW (i.e., 0-3%) and TP (i.e., 0-1%) in the HOSFO were used to develop organogels at three different temperatures (T set ). The onset of crystallization (T g ) during the cooling stage (10°C/min), the melting temperature (T M ), and the corresponding heat of melting (ΔH M ) of the organogels were determined by differential scanning calorimetry. Results showed that, without CW, the crystallization of TP in the HOSFO at the concentrations and T set investigated (i.e., −10°C to 25°C) did not develop a three-dimensional network that provided significant viscoelasticity (i.e., solid-like behavior) to the HOSFO. The CW developed organogels in the HOSFO with T M 's that increased from ≈30.5°C up to ≈42.5°C as a function of CW concentration. In contrast, in the CW-1% TP system, the co-crystallization of TP and CW resulted in organogels with T M 's that varied just between 36°C and 38°C, independent of the CW concentration. Higher elastic modulus (G′) and yield stress (σ*) were obtained with 3% CW-1.0% TP organogels than with organogels developed just by CW, particularly at T set 's of −5°C and 15°C. This research showed that co-crystallization of TP and CW, occurring at different extent as a function of T set , resulted in organogels with thermomechanical properties different from the ones showed by CW organogels. The results showed that co-crystallization of triacylglycerides with CW might be a useful alternative to tailor particular physicochemical properties associated to a specific functionality (i. e., melting profile and texture). Organogelation of vegetable oil might be used to develop trans-free vegetable-oil-based spreads and coatings and also novel food products with new textural perceptions for the consumers.

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Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Silva

Chaves

Fernandes

et al. 2018

J Americ Oil Chem Soc

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Margarines and spreads contribute greatly to the intake of saturated and trans fats in the diet. Therefore, the objective of this work was to produce margarines using the oleogel technology and to verify the physical, thermal, oxidative, and sensorial properties of this product during six months of shelf life, comparing it with commercial margarine. When compared with commercial margarine, the oleogel margarine showed similar color results. Due to the different structural shape, the results of microstructure and the melting curve were differentiated, but this indicated a structure more resistant to temperature oscillations and an overall softer product. However, the sensorial difference between the samples was easily detected by the consumers, mainly with respect to the parameters of taste, texture, and overall impression. It was concluded that it is possible to produce margarines using the oleogel technology, which display good physical properties, similar shelf life, and improved nutritional characteristics.Keywords Oleogel Á Margarine Á Sensory Á Oxidative stability J Am Oil Chem Soc (2018) 95: 673-685. Material Raw MaterialsHOSO was provided by ChemyUnion S.A., Sorocaba, Brazil; interesterified fat (IF) TRI HW LT 2.5 (vegetable fat 674 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 673-685

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Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

Cited by 58 publications

References 25 publications

The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax–Tripalmitin Organogels

The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax–Tripalmitin Organogels

The Effect of Tripalmitin Crystallization on the Thermomechanical Properties of Candelilla Wax Organogels

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

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