Crystallization kinetics of cocoa butter in the presence of sorbitan esters

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.

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“…Sonwai et al . () have also found similar results studying the effect of solid‐state sorbitan esters on cocoa butter crystallisation.…”

Section: Resultsmentioning

confidence: 96%

“…Sonwai et al . () reported that the solid‐state sorbitan esters (sorbitan mono‐ and tri‐stearate and sorbitan monopalmitate) influenced the crystallisation of high‐melting fraction of cocoa butter. Finally, Chen et al .…”

Section: Resultsmentioning

confidence: 97%

Crystallisation of palm olein under the influence of sucrose esters

Tangsanthatkun

Sonwai

2019

Int J of Food Sci Tech

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“…The sample was then cooled at 10°C/min to –30°C and held for 3 min, followed by heating at 10°C/min to 130°C: This was maintained for 3 min. The peak temperatures, melting point, crystallization onset, and enthalpies were calculated for each peak by the Netzsch software (Sonwai, Podchong, & Rousseau, ).…”

Section: Methodsmentioning

confidence: 99%

“…This was maintained for 3 min. The peak temperatures, melting point, crystallization onset, and enthalpies were calculated for each peak by the Netzsch software (Sonwai, Podchong, & Rousseau, 2017).…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Kamali

Sahari

Barzegar

et al. 2019

Food Science & Nutrition

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This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X‐ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle‐shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%–6% reduction.

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“…quartz capillaries Charles Supper Company, Inc., Natick, MA, USA using a long needle and syringe. The sample was then transferred to the unit s sample port and kept at 80 for 10 min and then cooled from 80 to 20 at 5 /min followed by cooling from 20 to 5 at 1 /min after which it was being hold at 5 for 15 min 15 . Calibration was performed using silver behenate for the SAXD region and bromobenzoic acid and β-tripalmitin for the WAXD region.…”

Section: Polymorphismmentioning

confidence: 99%