Crystallisation kinetics of palm stearin, palm kernel olein and their blends

Rashid, Norizzah Abd; Let, Chong Chiew; Seng, Cheow Chong; Omar, Zaliha

doi:10.1016/j.lwt.2011.11.001

Cited by 16 publications

(12 citation statements)

References 11 publications

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“…This may be explained by the presence of high melting fatty acids such as stearic acid, which is present in high quantities, and are found in both ASO and SNO. Rashid et al have discussed the influence of composition of fat blends and crystallization temperature on the crystallization behavior mechanism of fats.…”

Section: Resultsmentioning

confidence: 99%

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

Badu

Awudza

Budd

et al. 2018

Euro J Lipid Sci & Tech

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In this study, the fatty acid content, melting and cooling profiles, crystallization properties at different cooling rates and kinetics of crystallization of Allanblackia seed oil (ASO) and shea nut oil (SNO) are investigated. The fatty acid content is determined using gas chromatography coupled with mass spectrometry (GC/MS). The melting and cooling profiles, crystallization, and crystallization kinetics are investigated using differential scanning calorimetry (DSC) and the fat morphology is investigated using polarized light microscopy. The GC/MS results showed that ASO contains a high amount of saturated fats as compared with SNO. The DSC analysis revealed that ASO has a high melting temperature of 35.3 ± 2.1 °C and crystallizes earlier (16.8 ± 0.3 °C) in the constant rate cooling experiments. The crystallization patterns of both oils are observed to be dependent on the cooling rate. Under isothermal conditions, it is observed that both ASO and SNO shows high and low melting peaks with the low melting peak disappearing as the crystallization progressed. The Avrami model is used to estimate the crystallization kinetics of the oils under the isothermal conditions and it is inferred that ASO has a faster nucleation and subsequent crystal growth as compared with SNO. At room temperature SNO formed overlapping fat crystal particles while ASO gave distinct crystallized fat fractions during the crystallization at room temperature, as shown by the polarized light microscopy. Practical Application: The high melting temperature, the rate and the nature of crystallization of Allanblackia seed oil gives it good material functionality and desired plasticity, properties associated with possible industrial application. Additionally, the presence of high stearic acid content makes the Allanblackia seed oil a healthy choice for food, hence, it can be used as a substitute for cocoa butter in the food industry. The appearance of fat crystals during the crystallization at isothermal conditions at 16 °C of the Allanblackia seed oil.

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Section: Resultsmentioning

confidence: 99%

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

Badu

Awudza

Budd

et al. 2018

Euro J Lipid Sci & Tech

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show abstract

“…The α polymorph may play a central role when crystallization events are initialized, giving rise to a two‐step crystallization curve, as observed for some oils . The oils in question are generally

β^{'}

‐tending under the conditions applied and although it might be argued that the tri‐saturated TAG present would be

β

‐tending this polymorphic state is disregarded in the simulations to increase the computational speed.…”

Section: Methodsmentioning

confidence: 99%

“…Several approaches to describing the overall course of crystallization have been proposed in the literature. In dealing with isothermal crystallization of TAG, the Avrami model has been frequently applied . This model provides a semi‐empirical description of the actual crystallization process in terms of nucleation, growth and impingement.…”

Section: Introductionmentioning

confidence: 99%

Kinetic modeling of multi‐component crystallization of industrial‐grade oils and fats

Hjorth¹,

Miller²,

Woodley

et al. 2015

Euro J Lipid Sci & Tech

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Transient crystallization kinetics is investigated for complex, industrial‐grade vegetable oils consisting of more than ten triacylglycerols (TAG). The classical nucleation model has been used to describe primary nucleation, while secondary nucleation has been described by a semi‐empirical approach. Growth is modeled using a modified Burton‐Cabrera‐Frank (BCF) model. Surface tensions and growth constants have been determined using focused‐beam‐reflectance measurements (FBRM). The required adjustable parameters in the model have been fitted to overall crystallization curves obtained by solid‐fat content (SFC) measurements for a given oil at different cooling rates and degrees of dilution. The developed model can accommodate more polymorphs simultaneously and performs well with respect to predicting crystallization onset, rate of crystallization and final SFC value. It can also qualitatively describe how higher cooling rates lead to formation of more meta‐stable crystals and smaller mean‐crystal sizes. Practical applications: The model provides a good starting point for developing more realistic, transient models for TAG crystallization with the ability to accommodate processing conditions and complex chemical compositions. Such a predictive model may provide a powerful tool to screen and optimize oil formulations in industrial processes and allow product developers to evaluate recrystallization events. An advanced transient, mathematical model describing the course of crystallization in natural, multi‐component, multi‐phase vegetable oils and fats has been developed. The model is based on well described nucleation and growth kinetics and accommodates the presence of more polymorphic crystal forms. The result is an industry‐relevant model aiding understanding and predictability of oil and fat crystallization with respect to processing conditions and chemical compositions.

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“…Specificity of the composition of palm stearin, high content of high melting triacylglycerols and limited content of the low melting ones, limits possibilities of its wider use in foodstuffs [7]. According to the Malaysian Council of palm oil producers, palm stearin can be used only in 40 % of all fat-containing food products [8].…”

Section: Analysis Of Scientific Literature and The Problem Statementmentioning

confidence: 99%

Technology of specialty fats based on palm stearin

Kunitsa

Udovenko

Litvinenko

et al. 2016

EEJET

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Crystallisation kinetics of palm stearin, palm kernel olein and their blends

Cited by 16 publications

References 11 publications

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

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

Kinetic modeling of multi‐component crystallization of industrial‐grade oils and fats

Technology of specialty fats based on palm stearin

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