Solidification and phase transformation behaviour of food fats — a review

Sato, Kiyotaka

doi:10.1002/(sici)1521-4133(199912)101:12<467::aid-lipi467>3.0.co;2-d

Cited by 92 publications

(55 citation statements)

References 27 publications

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“…In regard to such transitions, the molecular mobility, stability and their relationships are critical aspects for controlling the quality of the fatty products that are elaborated with these materials (Roos, 1995;Solís-Fuentes et al, 2005). The vast majority of phase transitions of lipids in foods, drugs and cosmetics associated with the behavior of processing, storage and use are established between the solid and liquid states and the different polymorphic forms of these materials (Roos, 1995;Sato, 1999). Table 4 presents a comparison of the observable transition temperatures during the MSSO melting and its fractions.…”

Section: Msso Dry Fractionation and Thermal Behavior Of Its Fractionsmentioning

confidence: 99%

Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Solís‐Fuentes¹,

Ayala-Tirado²,

Fernández-Suárez³

et al. 2015

Grasas y Aceites

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SUMMARY:The chemical composition of the waste from mamey sapote (Pouteria sapota) and its oil extracted from the seed (MSSO) of ripe and unripe fruits, was studied. The MSSO from ripe fruits was dry-fractionated, and the thermal and phase behaviors of its fractions and their mixtures with other known natural fats were analyzed. The main components of the mamey peel and the seed were crude fiber (81.32%) and fat (44.41% db), respectively. The seed oil contained oleic, stearic, palmitic and linoleic as its main fatty acids. The MSSO showed a simple thermal behavior with a broad fusion range and four maximum temperature peaks. The solid fractions showed maximum melting peaks at higher temperatures than the residual liquid. The MSSO solid fractions showed a potential for use as constituents in mixtures with other natural fats, such as cocoa butter or mango seed fat.KEYWORDS: DSC; Mamey sapote; Oil fractionation; Pouteria sapota; Seed oil RESUMEN: Aceite de semilla de Zapote Mamey (Pouteria sapota). Potencialidad, composición, fraccionamiento y comportamiento térmico. Se estudió la composición de los residuos del zapote mamey (Pouteria sapota) y del aceite extraído de la semilla (ASZM) de frutos maduros e inmaduros. El ASZM de frutos maduros fue fraccionado en seco y se analizó la conducta térmica y de fase de las fracciones y mezclas de éstas con otras grasas naturales conocidas. Los principales componentes de la cáscara y de la semilla fueron fibra cruda (81.32% bs) y grasa (44.41% bs), respectivamente. Los principales ácidos grasos del ASZM fueron: oleico, esteárico, palmítico y linoleico y mostró una conducta térmica simple con un intervalo de fusión amplio y cuatro máximos de temperatura. Las fracciones sólidas obtenidas presentaron máximos de fusión a temperaturas más altas que la fracción líquida residual. Las fracciones sólidas del ASZM mostraron potencialidad para usarse como constituyente en mezclas con la manteca de cacao y la grasa de la semilla de mango.

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Section: Msso Dry Fractionation and Thermal Behavior Of Its Fractionsmentioning

confidence: 99%

Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Solís‐Fuentes¹,

Ayala-Tirado²,

Fernández-Suárez³

et al. 2015

Grasas y Aceites

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“…It plays an important role not only in the manufacturing of plastic fats, but also in the separation process of specific components from natural plant sources [1]. The lipid physical state was recently shown to affect the kinetics of lipid oxidation [2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

“…The phase transition and the polymorphisms of pure triacylglycerols (TAGs) and their mixtures has been widely studied [1,6,7]. There are three typical organizations for lateral packing, called a, the least stable form, b 0 , the metastable form, and b, the most stable polymorph.…”

Section: Introductionmentioning

confidence: 99%

“…On the basis of the information supplied by DSC analysis, some authors proposed DSC as a reliable tool for the evaluation of the extent of oxidation of vegetable oils [9][10][11]. However, it is usually difficult or impossible to assign structural changes to DSC peaks from mixed lipids without the aid of techniques such as X-ray diffraction (XRD) [1]. By combining results from XRD with those of DSC analysis, a set of detailed information of lipid phase transition can be obtained [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

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Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Calligaris

Arrighetti

Barba

et al. 2008

J Americ Oil Chem Soc

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The influence of the oxidation level on the phase transition behavior of sunflower oil was evaluated by differential scanning calorimetry (DSC) and synchrotron X-ray diffraction (XRD) at both small and wide angles. The crystallization was monitored at a cooling/heating rate of 2°C/min from 20 to -80°C and vice versa applying both techniques. The triacylglycerols organize in two double-chain length structures: a 2L (61.87 Å ) and b 0 2L (82.89 Å ). The crystalline structure changes upon oxidation. In particular, the intensity of the XRD peak associated with the double-chain structure of b 0 , as well as its crystallization and melting enthalpy, significantly decreases as the oxidation level increases.

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“…An overview of the thermodynamic and kinetic aspects of fat crystallization was published recently [1]. It is well known that TAGs may crystallize in the a (hexagonal, less stable), b 0 (orthorhombic), or b (triclinic, most stable) form; the nomenclature scheme following Larsson [2] as reviewed in Hagemann [3], Hernqvist [4], Wesdorp [5], Sato [6], and Ghotra [7]. Each of these polymorphic forms consists of layers in which the molecules have a tuning fork conformation but the orientation of the tuning forks within the layers, as well as the packing of the layers is different.…”

Section: Introductionmentioning

confidence: 99%

Phase behaviour in binary mixed Langmuir–Blodgett monolayers of triglycerides

Zdravkova

Eerden

2007

Journal of Crystal Growth

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Binary mixed monolayers of the triglycerides (TAGs)-tripalmitin (PPP), tristearin (SSS) and triarachidin (AAA) at the air-water interface are investigated with the Langmuir method. Langmuir-Blodgett (LB) layers obtained by deposition on mica are investigated by Atomic Force Microscopy. Combining Langmuir and AFM results the relation between the phase behaviour of binary mixed TAGs and their chain length is established. TAG mixtures form monolayers with molecules in trident conformation at the air-water interface, like pure TAGs. The area A cond ¼ 63 Å 2 and the pressure p cond ¼ 8-10 mN/m that separate ''gas'' and ''condensed'' film structures are the same for all mixtures and pure systems. In the pÀA isotherms the sharpness of the transition from ''gas'' to ''condensed'' phase decreases with the average chain length for all systems. Using AFM data the monolayer thicknesses for mixtures and pure systems is found to be linearly dependent on the average chain length of the TAG molecules. A linear relation between film thickness and applied AFM force is established. The corresponding coefficientK is higher for mixed monolayers (K ¼ 0:08 AE 0:01 nN À1 ) than for pure systems (K ¼ 0:07 AE 0:01 nN À1 ). AFM images show phase separation in the systems PPP-SSS and PPP-AAA. The solubility of the shorter PPP molecules in the ''long'' (SSS-and AAA-rich) phase is significant. For the mixture SSS-AAA, phase separation is not observed. In that mixture the monolayer thickness varies linearly with composition, supporting the conclusion that SSS and AAA mix almost ideally. The main driving force for phase separation is the difference in the alkyl chain length. Indeed PPP-AAA (length difference 4 C atoms) shows the most clear phase separation. The relatively weak phase separation in PPP-SSS and the absence of phase separation in SSS-AAA show that the influence of chain length difference decreases with increasing average chain length. In air PPP-SSS and PPP-AAA mixed monolayers are unstable and crystals with a-and b-like structure are formed on top of the monolayer as in pure PPP and SSS systems. r

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Solidification and phase transformation behaviour of food fats — a review

Cited by 92 publications

References 27 publications

Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Phase behaviour in binary mixed Langmuir–Blodgett monolayers of triglycerides

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