In situ optical observation of microstructure of β-fat gel made of binary mixtures of high-melting and low-melting fats

Rheological properties of β-fat gel made of binary mixtures of high-melting and low-melting fats

“…(2) V c ¼ 10°C/min was the crucial rate for crystallization of unstable a crystals of FHR-B, which were necessary for the formation of gel-like behavior since tiny b-fat crystals were formed by a-melt-mediated transformation during heating from T c to T f (Higaki et al, 2003(Higaki et al, , 2004. By contrast, V c ¼ 1:5°C/min was the typical slow rate for crystallization of more stable b 0 and b crystals whose formation did not cause gel-like behavior.…”

“…The proper thermal treatment was rapid cooling (V c ¼ 10°C/min), crystallization temperature (T c ¼ 20°C), and final temperature (T f ¼ 38°C) held for 60 min. Optical observation determined that the FHR-B crystals possessed unique microstructures of large number and very small size with dimensions of 2 lm, and uniform distribution (Higaki, Sasakura, Koyano, Hachiya, & Sato, 2004). The HM fat crystals were identified as b form (Higaki et al, 2003).…”

Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

“…High melting point triacylglycerols (TAG) such as pure TAG and fully hydrogenated oils (usually referred to as hardfats [HF]) have been studied over the years as crystallization modifiers in low melting point fats (de Oliveira, Ribeiro, dos Santos, Cardoso, & Kieckbusch, 2015;Higaki, Koyano, Hachiya, & Sato, 2004;Higaki, Sasakura, Koyano, Hachiya, & Sato, 2003;Ribeiro et al, 2013). Recently, some studies have reported their use as oleogelators, normally together with other oleogelators such as candelilla wax (CLX) (Chopin-Doroteo et al, 2011;Toro-Vazquez et al, 2009) or sorbitan monostearate (de Oliveira, Stahl, et al, 2015).…”

Physical properties of fats in food

“…Such a process is called tempering, as applied in the polymorphic crystallisation of cocoa butter in chocolate production (Timms, 2003). Also, the tempering method was applied to form β-fat gel, in which tiny crystals of β polymorph of high-melting fats were formed to exhibit organogel, which is composed of several wt.% of high-melting fat crystals and >95% liquid oil (Higaki et al, , 2004. During this tempering process, the least stable α form crystals of high-melting fats were formed by very rapid cooling, and subsequent re-heating caused the melt-mediated transformation into the β form, and thus the formed β crystals were so tiny, compared with those formed by simple cooling, that the organogel was formed.…”