Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Cardona, Jaime A. Rincón; Martini, Silvana; Candal, Roberto; Herrera, M. L.

doi:10.1016/j.foodres.2012.11.023

Cited by 29 publications

(41 citation statements)

References 22 publications

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“…In short, a soft stearin (SS) was obtained through dry fractions of the HOHSSFO while a hard stearin (HS) was obtained using a solvent fractionation of the oil. The fatty acid methyl ester and triacylglycerol composition of these samples was reported by Rincón-Cardona et al [11].…”

Section: Starting Materialssupporting

confidence: 63%

“…Even though b 2 and b 1 polymorphisms have the same signals in the WAXS spectra, their SAXS spectra is significantly different with signals at 6.06 and 3.02 nm for the b 2 polymorphism and 6.49 and 3.71 nm for the b 1 polymorphic form. A detailed characterization of the polymorphic forms of HS and SS samples can be found in Rincón-Cardona et al [11]. The identification of these different morphologies to specific polymorphic forms will facilitate the discussion presented in the next sections of this research.…”

Section: Crystal Morphology and Polymorphismmentioning

confidence: 94%

“…During dynamic and static crystallization conditions, SS and HS samples were characterized by five different morphologies (see details in the next section). Each morphology type corresponds to a different polymorphic form as described by Rincón-Cardona et al [11]. The relationship between crystal morphology and polymorphism is summarized here with a series of experiments performed with HS samples crystallized at 23, 24, 25 and 26°C for different periods of time.…”

Section: Crystal Morphology and Polymorphismmentioning

confidence: 95%

“…Two commercial HOHSSFO stearins from Mar del Plata, Buenos Aires, Argentina were used in this study. Stearins were obtained as described by Salas et al [3] and Rincón-Cardona et al [11]. In short, a soft stearin (SS) was obtained through dry fractions of the HOHSSFO while a hard stearin (HS) was obtained using a solvent fractionation of the oil.…”

Section: Starting Materialsmentioning

confidence: 99%

“…X-ray diffraction experiments were only performed for HS stearins since the objective is to match specific crystal morphology with polymorphic behavior. A more detailed study of the polymorphic behavior of these systems (SS and HS) was previously reported [11].…”

Section: X-ray Studiesmentioning

confidence: 99%

See 4 more Smart Citations

Crystallization Behavior of High‐Oleic High‐Stearic Sunflower Oil Stearins Under Dynamic and Static Conditions

Martini

Cardona

et al. 2013

J Americ Oil Chem Soc

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Soft (SS) and hard (HS) stearins obtained from high‐oleic high‐stearic sunflower oil were isothermally crystallized under dynamic (with agitation) and static conditions at 16, 17, 18, 19, and 20 °C and 24, 25, 26, 27, and 28 °C, respectively. Both fractions crystallized under the α‐form at early stages of crystallization for all temperatures (Tc) tested. Polymorphic behavior strongly changed with Tc and shear conditions for both fractions. SS fractions were characterized by α, β2 and/or β1 polymorphs at lower Tc and β1 crystals at higher Tc when crystallized under dynamic conditions, while this same fat system was characterized by β2′ crystals at lower Tc and β2 at higher Tc under static conditions. HS samples were mainly characterized by α and β2 crystals at lower Tc and α and β1 crystals at higher Tc when crystallized under dynamic conditions; while the same fat was characterized by β1′ crystals when crystallized at lower Tc and α when crystallized at higher Tc under static conditions after 90 min at Tc. These different polymorphic behaviors, in combination with the different processing and tempering temperatures are translated in specific textural behavior of the samples.

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Section: Starting Materialssupporting

confidence: 63%

Section: Crystal Morphology and Polymorphismmentioning

confidence: 94%

Section: Crystal Morphology and Polymorphismmentioning

confidence: 95%

Section: Starting Materialsmentioning

confidence: 99%

Section: X-ray Studiesmentioning

confidence: 99%

See 3 more Smart Citations

Crystallization Behavior of High‐Oleic High‐Stearic Sunflower Oil Stearins Under Dynamic and Static Conditions

Martini

Cardona

et al. 2013

J Americ Oil Chem Soc

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Crystallization Behavior of Sunflower Oil–Based Fats for Edible Applications

Herrera¹,

Martini²

2018

Crystallization of Lipids

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Characterization of Sunflower Stearin‐Based Confectionary Fats in Bulk and in Compound Coatings

Bootello

Chong²,

Mañez³

et al. 2018

J Americ Oil Chem Soc

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Sunflower stearins obtained by the fractionation of high-oleic-high-stearic sunflower oil (HOHS) can be used for cocoa butter equivalents (CBE). The main objectives of this work were: (1) Compare the performance of two sunflower stearin-based CBE (palm-free and palm-containing) with commercial CBE and cocoa butter (CB) in terms of heat stability, hardness, and microstructure and (2) Test these sunflower stearin-based CBE in milk chocolate and compound-coating formulations to understand the evolution of their crystalline structure and the bloom development during storage. Sunflower stearin-based CBE exhibited different polymorphic behaviors, as well as a smaller and more compact microstructure than commercial CBE and CB. Although sunflower stearin-based CBE contain less-saturated fatty acids than commercial ones, they had more solids at high temperature and higher hardness and could work as a CB improver. On the other hand, the use of increasing levels of sunflower stearin-based CBE formulated and tested in this work on chocolate and compound-coating formulations favored a faster crystallization into a more stable polymorph, and influenced the bloom evolution of these confectionery products.

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Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Cited by 29 publications

References 22 publications

Crystallization Behavior of High‐Oleic High‐Stearic Sunflower Oil Stearins Under Dynamic and Static Conditions

Crystallization Behavior of High‐Oleic High‐Stearic Sunflower Oil Stearins Under Dynamic and Static Conditions

Crystallization Behavior of Sunflower Oil–Based Fats for Edible Applications

Characterization of Sunflower Stearin‐Based Confectionary Fats in Bulk and in Compound Coatings

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