Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols

Treatment of milk fat with sn-2 specific Pseudozyma antarctica lipase A for targeted hydrolysis of saturated medium and long-chain fatty acids

“…It has been shown with homogenous acylglycerols that depending on the chemical composition of the triglycerol, crystallisation may either accelerate or decelerate upon diglycerol addition. Generally the effect is greater with a greater similarity of the added diglycerol to the triglycerol in terms of regiospecificity and chemical nature of the fatty acid moieties (Silva et al, 2014). Since bovine fat is not a homogenous triglyceride, but a mixture of triglycerides with of more than 400 different fatty acids (Jensen, 2002), the prediction of the effects of lipase-catalysed hydrolysis on crystallisation is not possible.…”

Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure

“…Moreover, the microstructures of PPP plus 5% (w/w) L and O exhibited two types of birefringence, a phenomenon previously attributed to the concomitant presence of two polymorphic forms. [9,25] Garti, Wellner, and Sarig [26] reported that emulsifiers containing unsaturated fatty acids promoted polymorphic transitions, probably owing to the angulation of the chain of unsaturated acid, which results in greater mobility of PPP thereby reducing interaction between the emulsifier and PPP.…”

“…Our previous studies have focused on the influence of DAGs on TAG crystallisation as DAGs are generally one of the most abundant minor components naturally present in edible fats and oils. [9] MAGs are present in lesser amounts than DAGs, explaining the fewer studies on the effect of these compounds on lipid crystallisation behaviour. The studies available to date indicate acceleration of fat crystallisation, modifications in crystal number and polymorphic form, and a decrease in yield value and solid fat content across a wide temperature range.…”

Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

“…These components can have either nucleation promoting effect (by forming a stable nuclei first which can be used as a platform for other TAG molecules to grow on) or nucleation retarding effect through stearic hindrance (coating the already formed nuclei) which subsequently prevents incorporation of other TAGs [12]. At least, in case of lipid-based emulsifiers (MAGs, DAGs among others), the promoting or inhibitory effect can be strongly linked to the similarity of the composition of acyl groups (carbon chain length and level of saturation) between these additives and the studied TAGs [13][14][15][16]. For example, studies on the effect of commercial emulsifiers (predominantly containing MAGs) on two natural fats: coconut oil and Palm olein (rich in saturated and unsaturated fatty acid respectively), showed that the saturated MAGs showed a significant increase in the onset temperature as well as the enthalpy of crystallization for the peak corresponding to the crystallization of saturated TAGs in coconut oil while, the unsaturated MAGs had similar promoting effects on crystallization of unsaturated TAGs in Palm olein [17].…”