Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

Basso, Rodrigo Corrêa; Ribeiro, Ana Paula Badan; Masuchi, Monise Helen; Gioielli, Luíz Antônio; Gonçalves, Lireny Aparecida Guaraldo; Santos, A.O. dos; Cardoso, Lisandro Pavie; Grimaldi, Renato

doi:10.1016/j.foodchem.2010.03.113

Cited by 125 publications

(118 citation statements)

References 26 publications

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“…All SF displayed lower λ value and higher A value than PS. Similar to our results, Basso et al [32] reported that addition of PPP to PO significantly increased crystallization rate and final SFC while reducing induction time.…”

Section: Isothermal Crystallizationsupporting

confidence: 92%

“…These observations on PPP content are important as it has been shown that trisaturated TAG content greatly influences SFC melting profile. [32,33] The fact that only certain fatty acids and TAG were affected by the fractionation temperature was likely due to differences in their melting point as well as TAG demixing behavior in the liquid and solid states. [34] The LFs showed IV values of~42-50 g I 2 /100 g which was higher than in PS (~37 g I 2 /100 g) and the SFs (~24-25 g I 2 /100 g; Table 3; p < 0.05).…”

Section: Chemical Characterizationmentioning

confidence: 99%

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Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong

Tan

Sonwai

et al. 2018

International Journal of Food Properties

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Palm stearin (PS) is an extensively used trans-free hardstock. Depending on process parameters, fractions with unique compositions, hardness, and solid fat content can be tailored toward specific applications. In this work, the composition and crystallization of PS fractionated with acetone at 30°C, 35°C, or 40°C into various liquid (LF) and solid (SF) fractions were investigated. After fractionation, iodine value (IV) of PS changed from 37 to values ranging from 24 to 51. The IV of the LF increased with a decrease in fractionation temperature whereas that of the SF (~24) was unaffected. The main fatty acids of all PS fractions were palmitic and oleic acids, with the LF having a lower palmitic acid but higher oleic acid content than the SF. LF and SF obtained at higher fractionation temperatures showed more rapid crystallization rates. Under the microscope, the LF fractionated at 30°C and 35°C consisted of spherulites whereas those fractionated at 40°C exhibited dendritic crystals. All SF consisted of spherulites comprised of large rod-like crystals. All samples existed as mixtures of β' and β crystals. This study serves as the basis for the development of baking margarines and pastry shortenings using fractionated PS.

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Section: Isothermal Crystallizationsupporting

confidence: 92%

Section: Chemical Characterizationmentioning

confidence: 99%

Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong

Tan

Sonwai

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…These findings are according to Basso et al [36] and Saadi et al, [39] who reported the formation of two crystallization peaks in the DSC analysis of PO.…”

Section: Isothermal and Non-isothermal Crystallization Behaviorsupporting

confidence: 78%

“…At temperature 20°C, the crystals formed by the addition of STS showed an intermediate melting point. Basso et al [36] obtained similar results in relation to the number of crystals formed from the addition of monopalmitin in the PO. However, the crystal diameter was in the range of 7-99 μm, and this variance in the diameter suggests that the addition of monopalmitin did not lead to the formation of a well-structured network.…”

Section: Compatibility Diagrams and Hardnessmentioning

confidence: 58%

Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

Domingues

Silva

Ribeiro

et al. 2018

International Journal of Food Properties

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The formation and stabilization of fat crystals in palm oil (PO) by the templating effects of sorbitan tristearate (STS) and sucrose stearate (S-370) were examined. We observed that the crystallization mechanism occurred via heterogeneous nucleation, which was induced by co-crystallization or seeding, after the addition of STS or S-370, respectively. Overall, both emulsifiers, STS and S-370, caused an increase in the hardness of PO, which was related to changes in the microstructure. In addition, the intensity of this effect was shown to be dependent on the emulsifiers concentration. In differential scanning calorimetry analysis, S-370 proved to be associated predominantly to the crystallization of high-melting triacylglycerols (TAGs), while STS showed to actuate the crystallization of high and low-melting TAGs. Moreover, the addition of STS improved the polymorphic stability of the PO, while the use of S-370 resulted in a soft texture at lower temperatures. ARTICLE HISTORY

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“…Among them, MAGs are the most interesting due to their lower price and ability to decrease serum insulin and triacylglycerol (8). Accordingly, MAGs has been used as structuring agent in the modification of different oils and fats including palm oil (9), milk fat (10), palm olein, coconut oil (11) and chicken fat (4).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols

Naderi

Farmani

Rashidi³

2018

Nutr Food Sci Res

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A B S T R A C T Background and Objectives:Canola oil is very low in saturated fatty acid (8 %), which makes it suitable for application as dressing for salad. Canola oil is liquid, thus its application in the production of margarine and shortening is limited. The present study provides information about the effects of monoacylglycerols (MAG) as the structuring agent on physical, microstructure and rheological properties of canola oil. Materials and Methods:Canola oil was added 0.5, 3.0 and 5.0% MAGs. Fatty acid composition, iodine value (IV), slip melting point (SMP), solid fat content (SFC), rheological properties (viscose, elastic and complex moduli, complex viscosity and tan) and its microstructure by polarized light microscopy (PLM) were evaluated.Results: MAGs at 0.5% concentration, did not affect the saturated fatty acid (SFA) content; however, at 3 or 5% concentrations, SFA content increased (P< 0.05). MAGs increased solid fat content (SFC) of fats proportional to MAG content. At 0.5% concentration, MAGs had no effect on SMP, but at higher concentrations, SMP increased with MAGs concentration. With the increase of MAGs concentration, the induction period of crystallization decreased and crystallization rate increased at all temperatures. In spite of the decrease of tan by MAGs addition, samples containing higher MAG concentration had higher viscose, elastic and complex moduli and complex viscosity. PLM images indicated that MAG addition resulted in an increased hardness of canola oil.Conclusions: Canola oil structured with MAGs, can find its application in the production of liquid margarines and shortenings suitable for the use in bakery.

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Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

Cited by 125 publications

References 26 publications

Composition and crystallization behavior of solvent-fractionated palm stearin

Composition and crystallization behavior of solvent-fractionated palm stearin

Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

Physicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols

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