Formation of Low‐Density and Free‐Flowing Hollow Microparticles from Butter and Fractionated Palm Oil Mixture

Abstract

The use of solid fats is challenging due to difficulty in incorporating into foods, handling during industrial food production, and relatively high-calorie contributions. The objective of this study was to form free-flowing and low-density hollow microparticles from nonhydrogenated fats, namely, butter and fractionated palm oil, using a novel method based on atomization of a carbon dioxide (CO 2 )expanded lipid mixture. The melting point of the fractionated palm oil decreased from 66.2 to 47.3 C above 120 bar in the presence of pressurized CO 2 . The density of the particles decreased fivefolds compared to that of the original oils. The average particle size D [4,3] decreased from 67.0 to 27.1 μm when the concentration of fractionated palm oil was increased from 50% to 100%. The hollow structure was more pronounced for the particles obtained from higher melting oils/oil blends, as well as with more spherical uniformity. Ten percent (d 10% ) and 50% (d 50% ) of the palm oil particles were smaller than 4.5 and 23.0 μm, respectively, whereas they were 14.5 and 58.3 μm when mixed with butter at 50% butter concentration, respectively. Polymorphic form of α was more pronounced in the solid lipid particles, indicating that they had a less-ordered crystalline structure than the original oil. This new method forms low-density and free-flowing lipid powders that make the handling and storage of solid lipids feasible and convenient, and may provide reduced fat usage and calorie intake, and more rapid oil melting in mouth.Keywords Fractionated palm oil Á Butter Á Hollow solid lipid particle Á Supercritical carbon dioxide Á Melting J Am Oil Chem Soc (2019) 96: 147-158.

Effect of Chemical Structure of Solid Lipid Matrix on Its Melting Behavior and Volumetric Expansion in Pressurized Carbon Dioxide

“…Sousa et al, 2007;Lubary et al, 2011;Mandžuka and Knez, 2008), Gas Assisted Melting Atomization (GAMA) (Bertucco et al, 2007), and atomization of CO2-expanded lipids (Yang and Ciftci, 2016a, b;Yang and Ciftci, 2017;Gudeman et al, 2018) have been reported to form lipid particles. Those methods have been used to form free-flowing powder hollow solid microparticles of palm oil and butter (Gudeman et al, 2018), essential oil-loaded hollow solid lipid micro-and nanoparticles as natural food antimicrobials (Yang and Ciftci, 2016b), free-flowing fish oil-loaded hollow solid lipid micro-and nanoparticles (Yang and Ciftci, 2017), tristearin and tripalmitin microparticles (Bertucco et al, 2007), monostearin microparticles (de Sousa et al, 2007;Mandžuka and Knez, 2008), and milk fat microparticles (Lubary et al, 2011). In those processes, SC-CO2 plays a key role to create a clean and milder environment to protect heat sensitive bioactives, such as omega-3 fatty acids and essential oils, from degradation and oxidation.…”

Formation of hollow solid lipid microparticles from natural waxes using supercritical carbon dioxide

“…Melting points of CLW and CW in SC‐CO 2 were measured in a home‐made SC‐CO 2 phase behavior system according to Yang & Ciftci, 2020 and Gudeman et al (2019) with minor modifications. The vessel composed of two sapphire windows, a microscope, and a camera.…”

“…Bulk density ( β ) of the particles was determined using the tap method (Gudeman et al, 2019). Samples were filled into a 25 mL graduated cylinder and tapped slightly to avoid excess air between the particles.…”

“…Molecular packing is dictated by chain length, fatty acid composition, unsaturation, and lipid class (Ciftci & Temelli, 2014;Yang & Ciftci, 2020). Previously, it was reported that the melting point of fully hydrogenated canola oil decreased by 18% (Ciftci & Temelli, 2014), 16% for fully hydrogenated soybean oil (Yang & Ciftci, 2020), 31.9% for lowmoisture butter (Gudeman et al, 2019), and 76.5% for coconut oil (Ciftci & Temelli, 2014) in pressurized CO 2 . Those studies showed that CO 2 solubility is higher in the low melting point lipids and the fatty acid composition of the sample is the key factor that affects the melting point depression.…”

“…Expelling of the loaded bioactive during the lipid crystallization is another limitation of the solid lipid nanoparticles. Therefore, recently formation of hollow solid lipid particles using supercritical carbon dioxide (SC‐CO 2 ) was introduced as an effective alternative to address the problems associated with solid lipid nanoparticles (Gudeman et al, 2019; Yang & Ciftci, 2016a, 2016b, 2017). The release of the bioactives from the hollow particles could be controlled by the solid lipid shell's chemical and physical properties.…”