Effect of Triacylglycerol Compositions and Physical Properties on the Granular Crystal Formation of Fat Blends

Abstract

The effect of triacylglycerol (TAG) compositions and physical properties related to solid fat content (SFC) on the behavior of granular crystal formation was investigated. Four fat blends involving different 1,3-dipalmitoyl-2-oleoylsn-glycerol (POP) and 1-palmitoyl-2,3-dioleoyl-sn-glycerol (POO) compositions or SFC were prepared, and crystallization was investigated using polarizing microscopy, X-ray diffraction, SFC, whereas hardness was determined using a texture analyzer. Samples containing a higher saturated fattyacid content from palm and higher SFC showed higher β-type crystals in the initial period, yielding a number of small-sized crystals, with no growth occurring afterward. Growth of the granular crystals as a function of time was observed in the samples, transforming from the β'to β-type polymorph gradually. Large granular crystals at the initial stage were observed in the sample with a higher POO content and lowest SFC. These results suggested that POO promotes the rate of the crystals' polymorphic transformation, resulting in the growth of granular crystals. In contrast, excess high-meltingpoint TAG content, such as tripalmitin and POP, retarded granular crystal growth regardless of the increased β' to β transition rate. We concluded that the behavior of the growth of granular crystals is influenced by the combined effect of TAG composition and SFC.

Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation

“…As for the fractionation at 15 O C, it is well appeared that the fractionation of buffalo butter oil under 15 O C led to the desperation of crystals, more defined crystal shape than fractions collected under 25 O C or 35 O C which were irregular, crowded and aggregated may be due to the high SFC%, while morphology of S15 represents some aggregates and denser than L15. These results are in agreement with Shimomura, et al, (2018).…”

“…There is strong negative correlation between SFC at 20OC and (USFA, SCFA and IV) and strong positive correlation between SFC and (SFA, MCFA, LCSFA and DSC). Our data is in respect agreed with Shimomura, et al, (2018).…”

“…The HMF and MMF had the greatest firmness at all fractionation temperatures due to the increased in SFC and SFA compared to the BO and LMF. which agreed with Shimomura, et al, (2018).…”

“…The more brightness, great size, high distribution and well defined border refer to the low SFC, high level of USFA, LCUSFA and SCFA (Table 2 and 3) which possessing double bound that resulted in the concave shape of fatty acid, subsequently, affecting on the reflecting illumination, excitation of dyes and the irregular border compared to SFA. On the other hand, Shimomura, et al,( 2018) reported that slow crystallization result in the irregularly less dense spherulites and large size crystals due to occurring of nucleation and growth in same time which causing broad size distribution. Generally, with decreasing fractionation temperature and SFC%, the fat clusters became denser and wider in size and largely dispersed.…”

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review

“…[5][6][7][8][9][10][11] The presence of these liquid oils and soft fats can contribute to significant change in fat polymorphism, solid fat content (SFC) and melting behaviour of the fat blends but can also cause instability issues of the fat based products, especially in long term storage at low temperature. [12][13][14][15][16] For palm oil based shortenings and margarines, the most prevalent quality deterioration in storage is the appearance of granular crystals resulting in a graininess feeling for customers.…”