Crystallisation of palm olein under the influence of sucrose esters

Abstract

Summary This work studied the effects of three sucrose esters (S170, P170 and L195) on the crystallisation of palm olein (PO). The effect of the emulsifiers on the crystallisation behaviour, crystallisation curves, microstructure and polymorphism was investigated. Both S170 and P170 accelerated the early stages, via template effects, but suppressed the later stages of PO crystallisation. The effect on the latter stages was stronger with P170 than S170. In contrast, L195 suppressed PO crystallisation at all time points. Through DSC, S170 and P170 only associated with the high‐melting fraction of PO whereas L195 showed little influence. All SEs exhibited no effect on polymorphism. S170 and P170 greatly reduced PO crystal size but increased crystal number while the L195 increased the crystal size but decreased the crystal number especially at low concentration. Overall, S170, P170 and L195 influence PO crystallisation kinetics but the effect was dependent on the emulsifier concentration.

The Effect of Polyglycerol Esters of Fatty Acids on the Crystallization of Palm Olein

“…At the end of crystallization time, the sample with higher PGE1105 content showed lower SFC eq p 0.05 Table 2 . This result was in contrast to the effect of S170 on the SFC eq of POL which increased with higher content of S170 31 . It is unclear why the concentration responses were different between the emulsifiers, but this suggests that they have different mechanisms in controlling POL crystallization, probably depending on the solubility of the emulsifiers in the oil 19 .…”

“…The effect was stronger with higher content of PGE1105. The observed behavior was similar to the effect of solid-state sucrose esters S170 and P170 on the crystallization of POL 31 and a PO-PS blend 32 . The same effect was also found in the crystallization of cocoa butter with the addition of solid-state sorbitan esters 33 .…”

Solvent fractionation of hard palm stearin to increase the concentration of tripalmitoylglycerol and dipalmitoyl‐stearoyl‐glycerol as substrates for synthesis of human milk fat substitute

“…In general, the high melting point TAGs are crystallised first, followed by low melting point TAGs (Bhaggan et al ., 2018). TAGs crystals have three polymorphic forms, namely α, β and β′ (Zaliha et al ., 2018; Tangsanthatkun & Sonwai, 2019) and especially for PPP, it crystallises at three relatively high temperatures during fractionation (Podchong et al ., 2018), such as 45, 56 and 66 °C for α, β′ and β forms, respectively (Kellens et al ., 1990).…”

A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

“…Generally, seeding agents which increase the rate of crystallization promote needle or plate‐like crystals growth instead of spherulite crystals growth [ 14,25–27 ] whereas seeding agents which inhibit crystallization promote spherulite crystals growth. [ 28–31 ] At a higher crystallization rate, there is intense competition among nuclei which leads to limited TAG molecules available for individual nucleus and the growth are limited to 1D needle or 2D plate instead of 3D spherulite shape. A higher crystallization rate also commonly leads to smaller crystals size due to limited TAG molecules as stated above.…”

“…[ 30 ] The difference in the number of esterified fatty acids is reflected in the difference in hydrophilic–lipophilic balance (HLB) value. In general, sucrose palmitate and sucrose stearate leads to an increase in onset crystallization temperature (5.0 to 9.3 and 9.6 °C), [ 31 ] increase in SFC, [ 37 ] decrease in induction time, and increase in crystallization rate of 0.04 to 0.45 and 0.23 min −1 for palm oil added with 0.5% of sucrose stearate and sucrose palmitate, respectively. [ 27,31 ] Yuki et al.…”