Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity

Abstract

This study demonstrates a link between the fat crystal network, fracturing behavior, and sound emission upon breakage. SOS, PSO, PPO, and POP rich fats were characterized by SAXS/WAXS and confocal laser scanning microscopy. Simultaneous texture and acoustic analysis was conducted by the use of a texture analyzer connected with an acoustic envelope detector and augmented by a broad band microphone combined with a digital sampling oscilloscope. Results shows a high correlation between negative values of the 2nd derivative of force curves, providing a measure of the energy release, and the sound intensity (r = 0.89, p < 0.05). No relation between acoustic properties and polymorphic behavior, crystal size, or crystal morphology was found. All fats crystallized into a β′ form within 1 day of storage. Subsequently, only the PPO and POP rich fats transformed into the β form (2–4 wk). Evaluation of the relative strength of intra‐ and interparticle links within the fat crystal network, indicate an important role of inter‐particle links for the sound intensity, whereas intra‐particle links were of less importance. It is hypothesized that strong interparticle links provide a strong rigid structure resulting in build‐up of energy during compression and a fast energy release upon breakage accompanied by sound emission. Practical applications: Results from this study provide important knowledge on acoustic properties of fat which can contribute to ensuring a suitable snap, in terms of a high intense sound upon breakage, of chocolate and confectionery products. Acoustic properties of fats are important for the snap of chocolate and confectionery products. This study demonstrates how the breakage sound intensity is significantly correlated with the negative part of the second derivate of force curves, which can be related to a rigid structure due to strong intraparticle links.

The Unique Crystallization Behavior of Buffalo Milk Fat

“…Note that palmitic acid is the most abundant FA in BMF. , Second, the chain tilt angle for the β phase was assumed to be 36°, as confirmed in the literature for SOS . Other SOS-rich samples display chain tilt angles of 33 and 36° for the β′-3L and β-3L polymorphs, respectively. Thus, we limited possible chain tilts in the β-3L polymorph in BMF to vary from 33 to 36° and consequently found d S to vary in the range of 39–41 Å, from which d U values from 12 to 14 Å follow.…”

Determination of Physical Properties and Crystallization Kinetics of Oil From Allanblackia Seeds and Shea Nuts Under Different Thermal Conditions

“…The physical behavior of fats and oils is largely dependent on the fatty acid distribution of their triglyceride structure . The presence of high amounts of saturated fatty acids (57.78%) in the ASO may account for the observed high melting temperature of a large portion of the fat.…”

“…The fatty acid composition of ASO and SNO were comparable to their iodine values of 36.86 (mg I 2 100 g À1 ) and 52.06 (mg I 2 100 g À1 ), respectively. [25][26][27][28] The presence of high amounts of saturated fatty acids (57.78%) in the ASO may account for the observed high melting temperature of a large portion of the fat. A high iodine value indicates a high degree of unsaturation in the fat.…”