Promotional Effects of New Types of Additives on Fat Crystallization

Yoshikawa, Shinichi; Kida, Haruyasu; Sato, Kiyotaka

doi:10.5650/jos.ess13155

Cited by 29 publications

(36 citation statements)

References 25 publications

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“…Crystallization process is initiated by nucleation, followed by crystal growth . Vegetable oils contain triacylglycerols with different melting points, and when they are submitted to a crystallization driving force (supercooling) under a controlled and established rate, a process of thermal fractionation of the TAGs molecules is set up.…”

Section: Resultsmentioning

confidence: 99%

Development of zero trans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil

Oliveira

Stahl

Ribeiro

et al. 2015

Euro J Lipid Sci & Tech

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Currently, lipid scientists are searching for alternatives or solutions to a concern widely discussed by health organizations around the world, namely, the demand to limit the amount of saturated fat intake by the population. The present work considers the development of a lipid system with zero trans fat and low contents of saturated fatty acids (low sat). Palm oil (PO) was used as zero trans fat basis and canola oil (CO) as a source of low sat lipids. The functional attributes of these mixtures were adjusted by the incorporation of a structuring agent (sorbitan monostearate-SMS) and a crystallization modifier (fully hydrogenated canola oil-FHCO). Blends of PO with CO were formulated and the effects of adding 6% of a mixture of FHCO and SMS (50:50 w/w) to the samples were evaluated measuring the solid fat content by NMR, the thermal events by DSC and the polymorphism by XRD. Result for the oil blend (50:50 PO:CO) indicated a reduction of 40.52% in the content of saturated fatty acids compared to the original sample (100:0 PO:CO). The additives increased the consistency and the thermal resistance of the samples and proved to be effective in forming a homogeneous structural network, ensuring the continuity of the liquid oil inside the lipid matrix.Practical applications: This research on oleogels systems has demonstrated the great potential of structuring agents for a wide variety of applications. The oil-based fats development can be used to replace high saturated fats or hydrogenated oils in formulation of margarines, shortenings, spreads, and other specific applications.

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Section: Resultsmentioning

confidence: 99%

Development of zero trans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil

Oliveira

Stahl

Ribeiro

et al. 2015

Euro J Lipid Sci & Tech

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“…However, LLL + talc exhibited first crystals at 30.4°C and grown crystals in a grainy‐pellet pattern at 29.5°C. The grainy‐pellet pattern was identified as that of β , as reported in our previous study . The same morphologies were observed with 3°C/min cooling (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, we demonstrated that six new additives (talc, carbon nanotubes, graphite, theobromine, ellagic acid dihydrate, and terephthalic acid) effectively promoted the crystallization of three monoacid saturated triacylglycerols (TAGs): trilauroylglycerol (LLL), trimyristoylglycerol, and tripalmitoylglycerol (PPP) . Especially notable is the fact that these additives facilitated stable polymorphs.…”

Section: Introductionmentioning

confidence: 99%

“…Because of the low solubility of these six additives in the liquid phases of TAGs, these additives may act as templates for heterogeneous nucleation, despite their dissimilarity to TAGs in chemical structure. This is supported by the direct observation of crystallization using a polarized optical microscope, which confirmed initial crystallization at the surfaces of additive particles . However, the mechanisms of the additive effects (e.g., the effects of size and concentration of the additive particles and cooling rate) have not been clarified.…”

Section: Introductionmentioning

confidence: 99%

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Fat crystallization with talc particles is influenced by particle size, concentration, and cooling rate

Yoshikawa

Kida

Sato

2015

Euro J Lipid Sci & Tech

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We recently found that new types of additives including talc promoted the crystallization of monoacid saturated triacylglycerols (TAGs) in stable polymorphs. This study reports the effects of size and concentration of talc particles and cooling rate on the crystallization of trilauroylglycerol (LLL), tripalmitoylglycerol (PPP), and 1,3-dipalmitoyl-2-oleoyl glycerol (POP). Talc particles were mixed with molten TAGs, and the mixtures were then cooled at designated cooling rates. Polymorphic crystallization was observed by simultaneous use of X-ray diffractometry and differential scanning calorimetry and by polarized optical microscopy. The following results were obtained: (i) talc promoted the crystallization of LLL in stable polymorphs with decreasing particle size and increasing concentration; (ii) the promotional effects were influenced by the cooling rate; (iii) the same behavior was observed for PPP and POP; and (iv) hydrophobic modification of talc surfaces did not affect the promotional effects. These results indicate that talc particles having median sizes of less than 2.5 mm and concentrations exceeding 0.1 wt.% effectively promote fat crystallization, and that the promotional effects can be maximized by choosing proper cooling rates according to the target fats. Furthermore, we propose a model of the heterogeneous nucleation of TAG crystals taking account of the molecular adsorption on cleavage surfaces of talc.Practical applications Talc is widely approved as a food-grade ingredient, and the additive effects on various triacylglycerols widen its applicability to fat-based food and cosmetic materials.

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“…The emulsifiers were shown to influence the crystal interactions and hence the mechanical strength of resultant crystal network [24]. New findings have also revealed that the templating effect of minor components on promotion of crystallization is not limited to just hydrophobic additives [25]. To conclude this section, the presence of minor components with the right structural features can influence both the thermodynamics (lowering of energy at solid-liquid interface) as well as kinetics (through seeding) of fat crystallization.…”

Section: Influence Of Minor Lipid Components On Fat Crystallizationmentioning

confidence: 93%

Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

Patel

Dewettinck

2015

Current Opinion in Food Science

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Promotional Effects of New Types of Additives on Fat Crystallization

Cited by 29 publications

References 25 publications

Development of zero trans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil

Development of zero trans/low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil

Fat crystallization with talc particles is influenced by particle size, concentration, and cooling rate

Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

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