Effects of addition of diacylglycerols on fat crystallization in oil-in-water emulsion

Awad, Tarek S.; Hamada, Yoshito; Sato, Kiyotaka

doi:10.1002/1438-9312(200111)103:11<735::aid-ejlt735>3.0.co;2-x

Cited by 41 publications

(14 citation statements)

References 15 publications

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“…2L β 0 transition forms. 15,20,21 WAX and SAX diffraction patterns (not shown) observed from emulsions containing α-tocopherol indicated that heat-induced polymorphic transitions from 2L a ! 2L b 0 forms were strongly impeded in our time-temperature conditions.…”

Section: Fat Crystallisation and Melting Behaviourmentioning

confidence: 99%

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Relkin

Yung

Kalnin³

et al. 2008

Food Biophysics

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A stearin-rich milk fraction was used, alone or in combination with α-tocopherol, for the preparation of oilin-water sodium caseinate-stabilized nano-emulsions. Fat droplets in these two emulsions were characterized for their size distribution and physical stability against aggregationcoalescence, for their heat-induced structural behaviour, and for their ability to protect α-tocopherol during oxidation. Inclusion of α-tocopherol led to changes in the particle size distributions of fat droplets: in the presence of α-tocopherol, approximately 75% of fat droplets were lower than 1 μm, instead of 100% in the absence of α-tocopherol. On the other hand, thermal transitions observed by differential scanning calorimetry showed that supercooling (the increase in differences between temperature of initial crystallization and melting completion) was higher in the emulsified milk fat samples containing α-tocopherol. In addition to a decrease in the temperature of fat crystallization leading this change in the supercooling effect of α-tocopherol, small-and wide-angle X-ray diffraction patterns (SAXS and WAXS, respectively) observed under cooling and re-heating cycles showed that heat-induced polymorphic transitions from2L α ! 2L β 0 forms were more impeded in the emulsion containing α-tocopherol. Immobilisation of α-tocopherol in fat droplets composed by high melting temperature milk fat triglycerides seemed to lead to its protection against degradation.

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Section: Fat Crystallisation and Melting Behaviourmentioning

confidence: 99%

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Relkin

Yung

Kalnin³

et al. 2008

Food Biophysics

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“…Surfactant molecules at the interface, acting as a template, increase the ordering of oil molecules to form nuclei of a critical size to initiate crystallization [63,64]. Experiment by Golemanov et al [58] revealed that emulsions with surfactants with longer alkyl tails (i.e.…”

Section: The Effect Of Surfactantmentioning

confidence: 99%

Review of phase change emulsions (PCMEs) and their applications in HVAC systems

Shao

Darkwa

Kokogiannakis

2015

Energy and Buildings

103

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Phase change material emulsions (PCMEs) are multifunctional fluids consisting of phase change materials (PCMs) and carrier fluids. PCMEs could be potential candidates as heat transfer media in heating, ventilation and air conditioning (HVAC) systems. This is mainly because PCME could take advantage of its high heat capacity to reduce flow rate and thus saving pumping power whilst delivering the same amount of cooling effect. PCME can also simultaneously act as cold storage to shift peak-load to off-peak time and improve the COP of systems. However, the optimum design of integrated system requires a good understanding of flow behaviour and heat transfer characteristics of PCMEs. In this paper, comprehensive reviews of their thermophysical properties and potential applications as thermal energy storage and as alternative heat transfer fluids in air conditioning systems have been carried out to establish their limitations for future research. systems. This is mainly because PCME could take advantage of its high heat capacity to reduce flow rate and thus saving pumping power whilst delivering the same amount of cooling effect. PCME can also simultaneously act as cold storage to shift peak-load to off-peak time and improve the COP of systems. However, the optimum design of integrated system requires a good understanding of flow behaviour and heat transfer characteristics of PCMEs. In this paper, comprehensive reviews of their thermo-physical properties and potential applications as thermal energy storage and as alternative heat transfer fluids in air conditioning systems have been carried out to establish their limitations for future research.

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“…Herrera's group evaluated the effect of emulsifiers with different hydrophobicity on the nucleation, growth and texture of milk fat (3)(4)(5). Sato's group also studied the effect of emulsifiers, mainly during the crystallization of fats in an emulsified form (6).…”

Section: Effect Of Emulsifiers On the Crystallization Behavior Of Lipidsmentioning

confidence: 99%

Effect of emulsifiers on shortenings

Martini

Herrera

2008

Lipid Technology

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The quality of a shortening depends on its physicochemical characteristics. These include amount of solids, texture and melting behavior, among others. The type of shortening, the processing and storage conditions strongly affect these characteristics. Different strategies can be used to formulate shortenings with low trans fatty acids content while maintaining their physicochemical characteristics. This article describes some of these strategies and aims to provide information about the different variables that need to be controlled to obtain a high quality shortening.

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Effects of addition of diacylglycerols on fat crystallization in oil-in-water emulsion

Cited by 41 publications

References 15 publications

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Review of phase change emulsions (PCMEs) and their applications in HVAC systems

Effect of emulsifiers on shortenings

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