Application of Edible Oils

Bot, Arjen; Flöter, Eckhard

doi:10.1002/9781118535202.ch8

Cited by 15 publications

(14 citation statements)

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“…The solid fat content (SFC) of a spread at a given temperature is primarily a function of the molecular composition (TAG composition)(Gribnau, ) and the polymorph state (dependent on TAG composition and crystallization conditions). Higher solid fat contents relate to higher levels of saturated fatty acids (SAFA) present in the TAG mixture (Bot & Flöter, ).…”

Section: Resultsmentioning

confidence: 99%

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Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads

Galindo-Cuspinera

Sousa

Knoop

2017

Journal of Texture Studies

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Butters, margarines and table spreads are water‐in‐oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in‐mouth while consuming these products. Here, we investigated different methods to characterize sensorically and analytically the “cool‐melting” properties of commercial butter and margarines. Our results show that butter indeed can be distinguished from margarines based on their “cool‐melting” properties. Furthermore, changes in enthalpy as measured through DSC and solid fat content are good predictors of the “cool‐melting” effect of spreads.Practical applicationsBy understanding the mechanisms of the “cool‐melting” perception of spreads, and linking them to analytical measurements, we can create an in‐vitro quantification method of “cool‐melting.” This method can eventually help directing product development to achieve the desire product profile and increase consumer acceptance and liking of margarines and low‐fat spread products. In this study we did not assess the impact of “cool‐melting” on consumer perception, which would be the next step in understanding the drivers of liking of spread products.

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Section: Resultsmentioning

confidence: 99%

“…In parallel, salt release was measured for these samples (Table 2) (Gribnau, 1992) and the polymorph state (dependent on TAG composition and crystallization conditions). Higher solid fat contents relate to higher levels of saturated fatty acids (SAFA) present in the TAG mixture (Bot & Fl€ oter, 2013).…”

Section: Sensory Measurementsmentioning

confidence: 99%

Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads

Galindo-Cuspinera

Sousa

Knoop

2017

Journal of Texture Studies

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“…The standard was cooled from the melt (90 °C) to 50 °C at 1 °C min −1 , subsequently heated to 60 °C and kept isothermally for 60 min and then cooled again to 20 °C at 1 °C min −1 . One fat spread was prepared using the conventional votator process, where water and a molten fat blend are rapidly cooled in a scraped surface heat‐exchanger . Another spread was prepared by dispersing water in a slurry of micronized fat crystals (MFC) in oil .…”

Section: Methodsmentioning

confidence: 99%

Fat Crystallite Thickness Distribution Based on SAXD Peak Shape Analysis

Adel

Malssen

Duynhoven

et al. 2018

Euro J Lipid Sci & Tech

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Understanding of the multiscale structuring capability of triacylglycerols (TAGs) can be enhanced through knowledge of the crystallite thickness distribution (CTD), which can be obtained through X‐ray diffraction peak shape analysis. The Fourier‐transformation‐based Bertaut–Warren–Averbach (BWA) method provides an approach to resolve CTDs in TAGs, where molecules are packed in repeating layers. The feasibility of using the BWA method is demonstrated for small angle X‐ray diffraction (SAXD) measurements on both laboratory equipment and a synchrotron beamline for model TAG systems and real food products such as margarines. Practical Applications: The CTDs enable discrimination of margarines produced by different processing routes and may be used as a signature of network structures that underlie product texture. Understanding of the multiscale structuring capability of triacylglycerols (TAGs) can be enhanced through knowledge of the crystallite thickness distribution (CTD), which can be obtained through X‐ray diffraction peak shape analysis. The Fourier‐transformation‐basedBertaut‐Warren‐Averbach (BWA) method provides an approach to resolve CTDs in TAGs, where molecules are packed in repeating layers. The feasibility of using the BWA method is demonstrated for small angle X‐ray diffraction (SAXD) measurements on both laboratory equipment and a synchrotron beamline for model TAG systems and real food products such as margarines.

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“…This is particularly the case for the industrial manufacturing of fat-continuous food emulsions, where fat crystallisation and network formation occur concomitantly with emulsification (Marangoni & Wesdorp, 2013;Rousseau, 2000). For the manufacturing of products with low levels of saturated (solid) fat, current industrial processing routes have reached their processing and formulation limits (Bot & Floter, 2013).…”

Section: Introductionmentioning

confidence: 99%

Multiscale assessment of food lipid structures

Nikolaeva¹

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In these storage organelles lipids exist in liquid and liquid-crystalline (LC) phases, the latter as interfacial layers. In order to use plant lipids in food ingredients and products, they must undergo several structural and compositional conversions in the "farm-to-fork" chain. These processing routes have schematically been depicted for several fat-continuous food products in Figure 1.1. Industrial processing involving shear, temperature and pressure can significantly modulate the self-assembly of lipids (Leser, Sagalowicz, Michel, & Watzke, 2006; Farnaz Maleky, 2015). Lipids can organise themselves in a wide range of hierarchical crystalline and LC structures, which can span multiple scales from nano-, via meso-to macro (Kulkarni, 2012; Leser et al., 2006; Michalski et al., 2013). The organisation of both multiscale crystalline and LC lipid systems is governed by interplay of molecular and colloidal interactions. These underlie the physical properties of lipid systems when they undergo melting, crystallisation, and flow. Figure 1.1. Schematic example of lipid structures as they occur changes throughout the farm-to-fork supply chain of fat-continuous foods. 10 Chapter 1 colloidal dispersions (water-in-oil (W/O) and oil-in-water (O/W) emulsions) which can present a route for effective manufacturing of emulsified food products (Rousseau, 2000; Sato & Ueno, 2011). Current insights in the hierarchical multiscale architecture of fats are schematically summarized in Figure 1.2 (Farnaz Maleky, 2015; Marangoni et al., 2011). The formation of fat crystal network starts with the self-assembly of the TAG molecules into crystalline lamellar mesostructures. These lamellae stack epitaxially to form a crystalline domain, known as a crystalline nanoplatelet (CNP) (Acevedo & Marangoni, 2014). The CNPs can aggregate to larger microstructures that are plate-like, needle-like or spherulitic. Many factors affect the formation and the properties of fat crystal networks (Marangoni et al., 2011). The structural properties of TAG CNPs are influenced by the molecular properties of TAGs and their composition. Traditionally, formation of fat crystal networks via industrial processing routes involves melting and cooling steps. It is well known that changes in the shear rate and temperature during these steps lead to changes in the multiscale crystal network structures in fat-based systems (Farnaz Maleky & Mazzanti, 2018). They determine an intricate interplay between formation of fat crystals and their aggregation into larger structures. The strong coupling of the crystallisation and aggregation is adding significant complexity to the industrial manufacturing of fat-based food products. Figure 1.2. Structural levels present in a triacylglycerol (TAG) crystal network. Adapted from (Marangoni et al., 2019) with permission from Springer. 12 Chapter 1 1.2. Assessment of multiscale lipid structures The heterogeneous composition and structure of lipid-based foods put them among the most challenging systems to be studied at different length scale...

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Application of Edible Oils

Cited by 15 publications

References 57 publications

Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads

Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads

Fat Crystallite Thickness Distribution Based on SAXD Peak Shape Analysis

Multiscale assessment of food lipid structures

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