Tempering triglycerides by mechanical working

Feuge, R. O.; Landmann, Werner; Mitcham, Donald; Lovegren, N. V.

doi:10.1007/bf02638791

Cited by 29 publications

(14 citation statements)

References 4 publications

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“…Experience within the fat processing industry has shown that the tempering of fats is expedited by the application of shear flow. 141 Detailed rheological data on this effect have been obtained for cocoa butter and possible mechanisms have been proposed. [142][143][144] Based on the empirical lore and detailed scientific studies, it was clear that the application of a shear field dramatically reduced the time needed for cocoa butter to transform to the polymorphic form V (b) from the metastable phase(s) initially obtained during the beginning of crystallization.…”

Section: Shear Fieldsmentioning

confidence: 99%

Structure and functionality of edible fats

et al. 2012

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Section: Shear Fieldsmentioning

confidence: 99%

Structure and functionality of edible fats

et al. 2012

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“…For instance, as a mean for replacing trans-fatty acid or decreasing the content of saturated fatty acid in fat-rich food products and still retain the original texture or even improving it. Already in 1962, Feuge et al (1962) described how crystallisation and polymorphic transformation in cocoa butter and cocoa butter-like fats were influenced by mechanical processes. Since then, effects of shear rate on the crystallisation behaviour, microstructure and texture of fats have been widely studied, and the main findings are summarised in a recent review by Patel et al (2015).…”

Section: Introductionmentioning

confidence: 99%

Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats

et al. 2017

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This study demonstrates a strong interaction between triacylglycerol (TAG) composition and effects of shear rate on the microstructure and texture of fats. Cocoa butter alternatives with similar saturated fat content, but different major TAGs (PPO-, PSO-, SSO-, POP- and SOS-rich blends) were evaluated. Results show how shear can create a harder texture in fat blends based on symmetric monounsaturated TAGs (up to ∼200%), primarily due to reduction in crystal size, whereas shear has little effect on hardness of asymmetric monounsaturated TAGs. Such differences could not be ascribed to differences in the degree of supercooling, but was found to be a consequence of differences in the crystallisation behaviour of different TAGs. The fractal dimension was evaluated by dimensional detrended fluctuation analysis and Fourier transformation of microscopy images. However, the concept of fractal patterns was found to be insufficient to describe microstructural changes of fat blends with high solid fat content.

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“…A number of studies on the effect of shear on the crystallization of CB have been conducted. In 1962, Feuge et al (7) was the first to report a solid-to-solid transformation of CB from a less stable form (Form II) to the more thermodynamically stable one (Form V) by mechanical work consisting of repeated extrusion under pressure (≤1000 psi). MacMillan et al (8) used X-ray diffraction technique in small-angle scattering to study the crystallization of CB at 20-28°C with continuous shear rates of 0-12 s −1 .…”

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confidence: 99%

The effect of shear on the crystallization of cocoa butter

Sonwai

Mackley

2006

J Americ Oil Chem Soc

125

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This paper examines the effect of shear on the crystallization of cocoa butter using a combination of three different experimental techniques and a single crystallization temperature of 20°C. Rheological measurements were carried out to study the effect of a shear step on the crystallization kinetics of the fat. Without a shear step, little rheological change was observed at 20°C; however, with the application of a shear step the onset of significant rheological change occurred and was strongly influenced by the magnitude of the shear step. Detailed crystallographic measurements could be made with in situ X-ray experiments during flow-induced crystallization. The imposition of continuous shear changed both crystal polymorphic structure and crystallization kinetics in a systematic way. Finally, optical measurements were used to follow changes in crystal morphology as a consequence of continuous shear. These results revealed the form and kinetics of crystal growth. In general the results complemented each other, and an overall picture of the way shear influenced cocoa butter growth could be formed. The observations could be the basis for a future mathematical model of growth kinetics and provide insight into the way shear influences crystallization kinetics, morphology, and polymorphic structure.Cocoa butter (CB) is a semisolid fat that exhibits brittleness below 20°C, begins to soften in the region of 28-32°C, and melts completely below body temperature (1). CB is predominantly composed of three monounsaturated TAG-POP, POS and SOS (where P = palmitate, O = oleate, and S = stearate)-which make up approximately 82% of its components (2). It also contains minor concentrations of MAG, DAG, phospholipids, glycolypids, sterols, FFA, and fat-soluble vitamins. The TAG composition of CB from cocoa beans grown in different areas varies slightly according to differences in genetics, climate (temperature, rainfall, and sunlight), and agricultural practices.CB, which itself is tasteless (1), is a key ingredient in chocolate. It typically corresponds to approximately one-third of the chocolate composition. Because of this, the crystallization of CB plays an essential role in controlling the physical and thermal properties of chocolate products. The crystallization behavior of CB is, however, very complex owing to polymorphism, i.e., the ability of the fat to exist in different crystalline forms with different types of crystal packing and thermodynamic stabilities (3). It is now generally accepted that CB can exist in six polymorphs, which in order of increasing thermodynamic stability are termed Form I-Form VI (4). Only Form V is used by the confectionery industry as the optimal polymorph for CB in chocolate (5). This is because Form V is a stable polymorph with a melting range that is high enough to allow chocolate to be stored at room temperature, and low enough that chocolate becomes a smooth liquid when it is heated in the mouth. Form V provides chocolate products with snap (ability to break apart easily), good demolding p...

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Tempering triglycerides by mechanical working

Cited by 29 publications

References 4 publications

Structure and functionality of edible fats

Structure and functionality of edible fats

Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats

The effect of shear on the crystallization of cocoa butter

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