Production and characterization of promising β-stable seed crystals to modulate the crystallization of fat-based industrial products

Santos, Camilia Aoyagui dos; Carpenter, Crystopher Stanley; Arid, Júlia Delgado; Silva, Alan Ávila da; Cardoso, Lisandro Pavie; Ribeiro, Ana Paula Badan; Efraim, Priscilla

doi:10.1016/j.foodres.2019.108900

Cited by 5 publications

(2 citation statements)

References 33 publications

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“…Analytical methods are used to detect changes in the solid state of the active ingredient and the encapsulating agent, as well as the microparticles produced by spray chilling. X-ray diffraction (XRD) provides information about the crystal phase of the sample by the presence of diffraction peaks ( Santos et al, 2020 ). The changes in the physical properties of the active ingredient and the encapsulating material can be determined by comparing the diffractograms of each compound separately and the microparticles produced by spray chilling ( Müller et al, 2002b ).…”

Section: Properties Of the Microencapsulation Process By Spray Chillingmentioning

confidence: 99%

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations

Figueiredo

Silva

Oliveira

et al. 2022

Trends in Food Science & Technology

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Section: Properties Of the Microencapsulation Process By Spray Chillingmentioning

confidence: 99%

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations

Figueiredo

Silva

Oliveira

et al. 2022

Trends in Food Science & Technology

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“…This behavior is not desired for applications that require the formation of the β polymorph as the definitive form, such as chocolate. The high content of the β polymorph in the SO:HSO and SO:HMO blends indicates the potential of these blends for application in developing solid lipid microparticles for use as crystallization seeds to induce CAPÍTULO V crystallization of cocoa butter into the desired β polymorph (specifically βV) (Santos et al, 2020).…”

Section: Practical Applicationsmentioning

confidence: 99%

Desenvolvimento e caracterização de carreadores lipídicos nanoestruturados formulados com gorduras interesterificadas para a entrega de fistosteróis livres

Gomes da Silva

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À minha família, especialmente minha mãe, minha irmã e meu sobrinho Pedro pelo amor, apoio, incentivo constante e ensinamentos. Obrigada por sempre demonstrarem admiração e orgulho por mim. Ao Marcus, "coautor" de vários projetos pessoais, pela companhia, carinho, incentivo e alegria de todos os dias.À minha orientadora Prof. Dra. Ana Paula Badan Ribeiro por todos os anos de orientação, incentivo, apoio, confiança e inúmeras oportunidades concedidas. Obrigada pelo seu exemplo de profissionalismo, ética e também de humanidade.Ao Prof. Dr. Lisandro Pavie Cardoso pelo apoio, incentivo, amizade, valiosas discussões e disponibilização do laboratório para as análises de Difração de Raios-x. Agradeço por sempre estar disposto a ajudar com tudo!

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Chemical transesterification of coconut and corn oils using different metal hydroxides as catalysts to determine the chemical and physiochemical changes to the oils

Ginsburg,

Katz,

Jiménez‐Flores

2024

J Sci Food Agric

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BACKGROUNDThe transesterification of butteroil has been shown to alter its lipid chemistry and thus alter the crystallization of the fat. The reaction kinetics and resulting crystallization of the butteroil differ depending on the nature of the catalyst used. Modeling the reaction with vegetable oils is a simpler method for the analysis of resulting products to understand the chemical and physiochemical changes that occur based on catalyst selection. The objective of this work is to perform a chemical transesterification of coconut and corn oil using monovalent and divalent catalysts to investigate the chemical and crystal changes that occur.RESULTSCoconut and corn oil were subjected to chemical transesterification using both Ca(OH)2 and KOH as catalysts. In both the coconut and corn oil samples, transesterification caused monoglycerides (MAGs) and diacylglycerides (DAGs) to form from the most abundant fatty acid found in each sample. Coconut oil's melting temperature, solid fat content (SFC), and storage modulus decreased as a result of the transesterification, and crystals began to form in the corn oil causing melting thermograms to be evident, higher SFC, and a more viscous oil as a result. Using Ca(OH)2 as a catalyst resulted in more MAG formation, and a higher SFC and melting temperature than when KOH was used as a catalyst.CONCLUSIONThe results demonstrate that the chemical changes that result from transesterification of plant‐based oils change the crystallization behavior of the oils and can therefore be used for different applications in the food industry. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Production and characterization of promising β-stable seed crystals to modulate the crystallization of fat-based industrial products

Cited by 5 publications

References 33 publications

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations

Desenvolvimento e caracterização de carreadores lipídicos nanoestruturados formulados com gorduras interesterificadas para a entrega de fistosteróis livres

Chemical transesterification of coconut and corn oils using different metal hydroxides as catalysts to determine the chemical and physiochemical changes to the oils

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