Effects of Adding Polyglycerol Behenic Acid Esters on the Crystallization of Palm Oil

Sakamoto, Mitsuhiro; Maruo, Kouichi; Kuriyama, Juhei; Kouno, Madoka; Ueno, S.; Sato, Kiyotaka

doi:10.5650/jos.52.639

Cited by 25 publications

(29 citation statements)

References 17 publications

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“…According to the authors, this was due to the greater melting point of the emulsifiers, which preferentially crystallized and induced the heterogeneous nucleation of palm oil. Due to possessing similar characteristics, palm oil and palm mid fraction containing sucrose behenate exhibited diffraction patterns that were close from those observed by Sakamoto et al (2003). At 25°C the addition of sucrose behenate to palm oil influenced the initial formation of b crystals.…”

Section: Effect Of Sucrose Behenate On the Microstructure Of Fatssupporting

confidence: 68%

Sucrose behenate as a crystallization enhancer for soft fats

et al. 2016

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The addition of sucrose behenate for the modification of the physical properties of soft fats, such as soybean oil-based interesterified fat, refined palm oil, and palm mid fraction was studied. The addition of sucrose behenate was verified to affect the crystalline network of fats, changing the hardness and solids profile. The isothermal crystallization behaviors of the fat blends with 1% sucrose behenate were analyzed at 20 and 25 °C. Temperature had a greater effect on the speed of crystallization (k) than the presence of the emulsifier. Sucrose behenate did, however, influence the crystallization mechanism, with changes observed in the Avrami exponent (n). These changes were also observed in the microstructure of the fats. Changes in the polymorphic behavior were observed with the addition of sucrose behenate, such as a possible delay in the α → β transition for interesterified fat, and the initial formation of the β polymorph in palm oil.

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Section: Effect Of Sucrose Behenate On the Microstructure Of Fatssupporting

confidence: 68%

Sucrose behenate as a crystallization enhancer for soft fats

et al. 2016

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“…Polyglycerol behenic ester has a long hydrophobic chain, which can positively affect nucleation. It has been demonstrated that even at low concentration, when polyglycerol behenic esters were added to palm oil; they acted as a driving force promoting the crystallisation of the b¢ polymorph, and prevented formation of granular crystals (Sakamoto et al, 2003). They further went on to report that the palm oil crystals were not only smaller but there were significantly more of them as determined by polarised light microscopy.…”

Section: Fractionationmentioning

confidence: 99%

Food applications of trans fatty acid substitutes

Wassell¹,

Young²

2007

Int J of Food Sci Tech

126

121

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The review outlines the increasing need to reduce trans fatty acids, and addresses the functionality issues of various trans free solutions through discussion of hydrogenation, interesterification, and fractionation, and their influence on fat crystallisation and solid fat content. Caution is urged not to focus solely on physiochemical aspects, but to approach trans free designing for specific food applications from a multidisciplinary angle. Examples of specific applications; margarines, shortenings and frying oils are given. The review also offers a glimpse into what the future trans free trends may hold.

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“…, 2004). As a specific example, Sakamoto et al. (2003) reported that polyglycerol behenic ester can positively affect fat‐crystal nucleation, and even at low concentrations can successfully drive crystallisation of palm oil to the β′ polymorph, thus preventing post‐granular crystal formation.…”

Section: Introductionmentioning

confidence: 99%

Monitoring struturants of fat blends with ultrasound based in‐line rheometry (ultrasonic velocity profiling with pressure difference)

Young

Wassell²,

Wiklund

et al. 2008

Int J of Food Sci Tech

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Ultrasonic velocity profiling with pressure difference (UVP-PD) was demonstrated to be a successful, noninvasive, in-line measurement system for instantaneous velocity and rheological flow profiling of complex, opaque fat blends. Model systems of 25% Akomic, 75% rapeseed oil; and 25% Akomic, 74% rapeseed oil and 1% Grindsted Ò Crystalliser 110 were compared under real process conditions with UVP-PD. Results indicated that the sample containing the crystalliser had twice the viscosity of the control. These in-line results are in agreement with previous off-line results, and offer the chance to probe the mechanics of fat blend physics under real, dynamic conditions.

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Effects of Adding Polyglycerol Behenic Acid Esters on the Crystallization of Palm Oil

Cited by 25 publications

References 17 publications

Sucrose behenate as a crystallization enhancer for soft fats

Sucrose behenate as a crystallization enhancer for soft fats

Food applications of trans fatty acid substitutes

Monitoring struturants of fat blends with ultrasound based in‐line rheometry (ultrasonic velocity profiling with pressure difference)

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