L-ascorbyl palmitate modify the crystallization behavior of palm oil: Mechanism and application

Meng, Xiaoyu; Liu, Chunhuan; Zheng, Zhaojun; Su, Qingfeng

doi:10.1016/j.lwt.2019.108999

Cited by 8 publications

(7 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The average crystal size (a) and the fractal dimension (D b ) were calculated by the Image J software v.1.49 (NIH, Bethesda, MD, USA) according to previous studies (X. Meng et al, 2020).…”

Section: Polarized Light Microscopymentioning

confidence: 99%

Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil

Shi

Liu

Zheng

et al. 2021

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Wax-based oleogels attract considerable attention for their perfect gelation properties, but the waxy mouthfeel severely limits their implementation in food. Herein, we developed a novel strategy via designing the crystal network to produce wax-based oleogels with a suitable mouthfeel. Four natural waxes with different melting points were selected as oleogelators to investigate the gelation behavior. All waxes at 5 wt% concentrations could form stable oleogels with low-frequency dependence. Especially, rice bran wax (RBW) and beeswax (BW) with high oil-binding capacity indicated that the ordered crystal network with fiber or needle-like morphology is more suitable for trapping liquid oil. Interestingly, China lacquer wax (ZLW) presented satisfactory oral melting characteristics according to the melting properties. Subsequently, to enhance the structure of ZLW-oleogel, RBW and BW with desirable crystal networks were added at varying mass ratios (100:0, 75:25, 50:50, 25:75, and 0:100). The binary oleogels exhibited monotectic behavior from thermodynamic phase diagrams. The polarization microscope indicated that similar needle-like crystals in BW/ZLW system enhanced the order of network structure, while long fiber-like crystals by RBW dominated the crystallization of RBW/ZLW binary oleogels. Finally, the BW/ZLW binary oleogels with ratios of 25:75 and 50:50 showed no-waxy mouthfeels in sensory analysis. These findings provide strong theoretical support for the application of wax-based oleogels in plastic fats replacement. Practical Application: Natural wax-based oleogel has been widely investigated due to the high oil binding capacity and perfect gelation properties. But its waxy mouthfeel severely limits the application in the food industry. In this study, oleogels with no-waxy an mouthfeel were obtained by designing wax-blend crystalline network. These findings provide strong theoretical support for the application of wax-based oleogels in plastic fats replacement.

show abstract

“…The average crystal size (a) and the fractal dimension (D b ) were calculated by the Image J software v.1.49 (NIH, Bethesda, MD, USA) according to previous studies (X. Meng et al, 2020).…”

Section: Polarized Light Microscopymentioning

confidence: 99%

Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil

Shi

Liu

Zheng

et al. 2021

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Seeding agents are also shown to affect polymorphic transition of TAG. [ 26,29,32–39 ] The ability of seeding agents to interfere with the polymorphism of palm oil depends highly on their structure. Seeding agents with structures distinct from TAG molecules of palm oil can either stabilize α crystals or promote the formation of β′ crystals.…”

Section: Crystal Formationmentioning

confidence: 99%

“…The result shows that 5% of L‐ascorbyl palmitate increases the crystallization rate from 0.15 to 0.31 min −1 at 20 °C and reduce the induction time from 7.4 to 3.0 min. [ 39 ] Additionally, L‐ascorbyl palmitate increases the onset crystallization temperature whereby it itself crystallized at higher temperature and acts as a template for heterogeneous crystallization to occur. The fatty acids chain on L‐ascorbyl palmitate encourages β′ crystals formation while the ascorbyl group hinders the crystals from transforming into β form.…”

Section: Seeding Agentsmentioning

confidence: 99%

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

Tong

Tang

Lee

2021

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

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.

show abstract

“…Consumption of foods rich in these antioxidant vitamins would, therefore, provide health benefits to the consumers ( Idris et al, 2014 , Gonzalez-Diaz et al, 2021 ). The presence of this natural vitamin E in palm oil ensures a longer shelf life for palm-oil-based food products ( Meng et al, 2020 ). Another advantage of palm oil is that it can be used without hydrogenation, thereby, eliminating the possibility of adverse effects of dietary trans fatty acids to the consumers of such food products.…”

Section: Introductionmentioning

confidence: 99%

“…Several shortening formulations using unhydrogenated fats are now available from the Malaysian Palm Oil Board. Meng et al (2020) have investigated the use of L-ascorbyl palmitate as a potential fat crystallization modifier for bakery shortening to be used in bread, as it gave a softer texture.…”

Section: Introductionmentioning

confidence: 99%

Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage

Alkandari

Al-Hassawi

Aldughpassi

et al. 2021

Saudi Journal of Biological Sciences

View full text Add to dashboard Cite

The objective of this research work was to produce acceptable quality functional foods, namely, extruded snacks, digestive biscuits and pan bread, on a pilot scale, using vitamin E and β-carotene-rich red palm olein (RPOL) and red palm shortening (RPS). These products were evaluated for their chemical composition and sensory quality along with the antioxidants and vitamin contents during the six months of storage at room temperature (22 ± 1 °C). Extruded snacks and digestive biscuits prepared with RPOL and RPS were found to be good sources of these antioxidant vitamins. The average β-carotene content of the control and test snacks at the end of six months of storage ranged from 26.8 to 56.1 mg/kg fat, and from 430.9 to 468.9 mg/kg fat, respectively. The total vitamin E content in control and test snacks made in Plant No. 1 decreased after six months of storage from 786.1 to 704.4 mg/kg fat, and from 765.1 to 695.4 mg/kg fat, respectively. As expected, the total tocotrienol content was four to five times higher than the total tocopherols in control biscuits. The RPOL containing 600–750 ppm of carotenes (mainly α- and β-carotenes), 710–774 ppm of vitamin E, was found to be suitable for industrial application in producing acceptable quality pan bread, digestive biscuits and snacks. These functional foods contained significant amounts of β-carotene and total vitamin E, indicating the possibility of producing such foods rich in these two of the important antioxidant vitamins coming from a natural source. The research findings strongly indicate that good-quality pan bread, extruded snacks and digestive biscuits can successfully be produced to offer healthier eating choices to the consumers of this region, thereby promoting better health and productivity among the population.

show abstract

L-ascorbyl palmitate modify the crystallization behavior of palm oil: Mechanism and application

Cited by 8 publications

References 38 publications

Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil

Gelation behavior and crystal network of natural waxes and corresponding binary blends in high‐oleic sunflower oil

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

Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage

Contact Info

Product

Resources

About