Thermodynamic Modeling of Multi‐phase Solid–Liquid Equilibria in Industrial‐Grade Oils and Fats

Abstract

In this study, two different groups of fat samples were prepared in a way that samples of each group had different trans fatty acid (TFA) composition but similar solid fat content (SFC). Samples of the first group (named group A) had TFA between 0.0 and 56.23 %, while the samples of the second group (group B) contained trans isomers ranging from 0.0 to 44.4 %. A polarized microscope was used to monitor the differences between the samples in terms of crystal size and crystal number during isothermal crystallization. In general, increasing TFA resulted in formation of larger crystals in a shorter time. Similar findings were also observed when small deformation time and frequency sweep experiments were conducted. A higher TFA content led to higher complex modulus values during isothermal crystallization. On the other hand, when the samples were stored at 4 °C for 48 h, the samples with the lower trans isomer had higher hardness values.

Traditional Tibetan Ghee: Physicochemical Characteristics and Fatty Acid Composition

“…Moreover, the endothermic peak shows a broad range from 0-30 rather than a sharp and intense peak, which is mainly due to the presence of the mixture of triglycerides 12 . During melting, the 3 samples show a similar broad exothermic peak on the melting curve from [10][11][12][13][14][15][16][17][18][19][20] Sanan , 15-23 Lhasa and 10-35 Qamdo . The broadest exothermic peak range was observed in Qamdo ghee, which is mostly attributed to the management system, climate, season, and sampling periods 13 .…”

Exploring amazonian fats and oils blends by computational predictions of solid fat content

“…This solid-liquid behavior sets most of the applicability of different fats and oils and several studies have been done to model the solid-liquid equilibrium in triacylglycerol systems. The solid-liquid equilibrium of fats and oils is complex and imposes several challenges to describe the multiple solid phases that can be formed (Hjorth et al, 2014;Maximo et al, 2014). Thermodynamic approaches for multicomponent mixtures can be found in the works of Won (1993), Wesdorp et al (2005) and Hjorth et al (2014).…”

“…The solid-liquid equilibrium of fats and oils is complex and imposes several challenges to describe the multiple solid phases that can be formed (Hjorth et al, 2014;Maximo et al, 2014). Thermodynamic approaches for multicomponent mixtures can be found in the works of Won (1993), Wesdorp et al (2005) and Hjorth et al (2014). In our previous works, the ability to estimate bulk Solid Fat Content (SFC) in different temperatures and the melting point for blends of fats and oils with theoretical composition in triacylglycerols was the major concern (Teles dos Santos et al, 2013Santos et al, , 2016.…”

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

“…On the other hand, most studies on mixtures of natural fats and fat fractions rarely focus on the TAG composition due to its complexity. Attempts have been made to model the solid-liquid equilibrium of more complex TAG systems (Hjorth et al, 2015a(Hjorth et al, , 2015bRousset et al, 1998). A few recent, more empirically based studies have also been carried out to elucidate the link between TAG composition and the crystallisation behaviour, microstructure and texture of fats (De Graef et al, 2012;Vereecken, De Graef, et al, 2010;Vereecken et al, 2009;Vereecken, Foubert, et al, 2010).…”