Fat crystallization with talc particles is influenced by particle size, concentration, and cooling rate

Yoshikawa, Shinichi; Kida, Haruyasu; Sato, Kiyotaka

doi:10.1002/ejlt.201400420

Cited by 17 publications

(13 citation statements)

References 24 publications

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“…However, a high concentration of these additives is needed for the template effects due to their solubility in fats . Our recent study revealed that fat crystallization was promoted especially by adding foreign crystals of talc, carbon nanotube, graphite, theobromine, ellagic acid dihydrate, or terephthalic acid, despite their molecular dissimilarity to fats . Such promotional effects are expected even at low concentrations of these materials because their crystals are thermally stable and sparingly soluble in fats.…”

Section: Introductionmentioning

confidence: 99%

Adding talc particles improves physical properties of palm oil‐based shortening

Yoshikawa¹,

Kida²,

Matsumura

et al. 2015

Euro J Lipid Sci & Tech

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This paper reports the effects of adding talc particles on the physical properties of palm oil (PO)‐based shortening formed by working refined PO (RPO) after rapid cooling. We examined the thermal and viscoelastic behavior of RPO in bulk fat systems, and the polymorphism and hardness of the shortening in the presence and absence of talc particles. In addition, the microstructure of fat crystals formed was observed. The effects of talc addition are summarized as follows: (i) When RPO was cooled at a rate of 5°C/min, crystallization of the high‐melting fraction, including tripalmitoylglycerol (PPP) and 1,3‐dipalmitoyl‐2‐oleoyl glycerol (POP), was preferentially promoted to form small‐sized microcrystals. During cooling, the increase in the viscoelasticity of RPO was suppressed at low temperatures. (ii) When the shortening was stored at 5°C, β′‐crystallization of 1‐palmitoyl‐2,3‐dioleoyl glycerol (POO) and β‐crystallization, probably of a molecular compound (MC) of POP and 1,2‐dipalmitoyl‐3‐oleoyl glycerol (PPO), were delayed compared to β′‐crystallization of PPP and POP. During storage, the homogeneity of the fat crystal dispersion improved and the hardness of the shortening decreased. These results indicate that talc improved the physical properties of the PO‐based shortening by changing the crystallization kinetics and the networking processes of the fat crystals. Practical applications: The present study showed that adding talc particles effectively improved the physical properties of palm oil (PO)‐based shortening during storage. This is considered beneficial for resolving problems in the quality control of PO‐based products, such as post‐hardening and the formation of granular crystals due to low rates of crystallization. Storage modulus (G′) of refined palm oil (RPO) with and without talc particles in bulk fat systems, obtained from dynamic viscoelasticity measurements during cooling at a rate of 5°C/min. Adding talc particles drastically changed the three‐stage increases in G′ of pure RPO, promoting the first‐stage increase but suppressing subsequent increases at low temperatures.

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Section: Introductionmentioning

confidence: 99%

Adding talc particles improves physical properties of palm oil‐based shortening

Yoshikawa¹,

Kida²,

Matsumura

et al. 2015

Euro J Lipid Sci & Tech

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“…Yoshikawa et al. [ 80 ] suggested that talc possibly acts as heterogeneous nucleation surface via nucleophilic attack of the hydroxyl group of talc on the carbonyl group of TAG molecules. This attracts TAG molecules on the surface of talc particles and allows the TAG molecules to interact and form a nucleus.…”

Section: Seeding Agentsmentioning

confidence: 99%

“…[ 56 ] Further study by the same group of researchers found that covering the hydrophilic surface of talc does not affect its ability to enhance crystallization. [ 80 ] This indicates that the hydrophilic site of talc possibly does not interfere with the ability of the seeding agents to act as a fat modifier but only the hydrophobic site of the talc molecules that had contributed to its fat modifying property. Like sugar, the effectiveness of talc as seeding agents is dose‐dependent and increases with a decrease in size as more surfaces were exposed.…”

Section: Seeding Agentsmentioning

confidence: 99%

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A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

Tong

Tang

Lee

2021

Euro J Lipid Sci & Tech

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Fractionation is a well‐established process adopted in the fats and oils industries. It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties. The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality. The purpose of this paper is to critically review the fractionation conditions (crystallization temperature, agitation, cooling rate and crystallization time) that affect the yield and quality of the oil produced. Additionally, it also provides the latest updates on the influence of seeding agents (diacylglycerol, monoacylglycerol, hard fat, phytosterol, phospholipid, lecithin, essential oil, sugar, polyglycerol ester, and talc) used in fractionation. This article is useful to provide a fundamental understanding of fractionation to scientists from the industries or academia working in the fats and oils industries. Practical Applications: This paper provides an in‐depth understanding of fractionation particularly on the parameters of fractionation in influencing the quality and yield of the stearin and olein produced. It also for the first time presents the effect of addition of various seeding agents on palm oil fractionation which can help the industry to select the appropriate seeding agents to improve the currently employed fractionation process. Thus, it can act as a guideline for the industry to understand and select the appropriate fractionation conditions when developing a new product using this approach. The fractionation conditions discussed here can also be used as a reference when fractionating other types of fats and oils as most of them share a common background.

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“…The alkyl chains of these compounds are considered to act as templates for the heterogeneous nucleation by interacting with the hydrocarbon-chain moieties of fat molecules and supporting their ordering processes [ 2 , 3 ]. In contrast, recent studies found that some inorganic and organic crystals (i.e., talc, carbon nanotube, graphite, theobromine, ellagic acid dihydrate, and terephthalic acid) promoted fat crystallization in thermodynamically stable polymorphs [ 4 , 5 ]. These additives are sparingly soluble in lipids and possess no long hydrocarbon chains in their chemical structure, which implies that the additive surfaces attract fat molecules strongly and urge them to form crystal nuclei.…”

Section: Introductionmentioning

confidence: 99%

Structural Study on Fat Crystallization Process Heterogeneously Induced by Graphite Surfaces

2020

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Some inorganic and organic crystals have been recently found to promote fat crystallization in thermodynamically stable polymorphs, though they lack long hydrocarbon chains. The novel promoters are talc, carbon nanotube, graphite, theobromine, ellagic acid dihydrate, and terephthalic acid, among which graphite surpasses the others in the promotion effect. To elucidate the mechanism, we investigated the influence of graphite surfaces on the crystallization manner of trilaurin in terms of crystal morphology, molecular orientation, and crystallographic features. Polarized optical microscopy, cryo-scanning electron microscopy, synchrotron X-ray diffractometry, and polarized Fourier-transform infrared spectroscopy combined with the attenuated total reflection sampling method were employed for the analyses. All the results suggested that the carbon hexagonal network plane of graphite surfaces have a high potential to facilitate the clustering of fat molecules against high thermal fluctuations in fat melt, the fat molecules form a layer structure parallel to the graphite surface, and the clusters tend to grow into thin plate crystals of the β phase at the temperatures corresponding to low supercooling. The β′ phase also has a larger chance to grow on the graphite surface as supercooling increases.

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Fat crystallization with talc particles is influenced by particle size, concentration, and cooling rate

Cited by 17 publications

References 24 publications

Adding talc particles improves physical properties of palm oil‐based shortening

Adding talc particles improves physical properties of palm oil‐based shortening

A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

Structural Study on Fat Crystallization Process Heterogeneously Induced by Graphite Surfaces

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