Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems

Bayés‐García, Laura; Calvet, Teresa; Cuevas‐Diarte, M. A.

doi:10.1002/9781118593882.ch6

Cited by 7 publications

(7 citation statements)

References 63 publications

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“…UCF did not crystallize in any of the β forms in short times. This behavior was different from that described in literature for cocoa butter (Bayés‐García et al, 2018) or for stearins of high stearic high oleic sunflower oil (Herrera and Martini, 2018). As shown below, at least 3 months at 25 °C were needed to obtain the stable forms.…”

Section: Resultscontrasting

confidence: 98%

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

Rodríguez‐Negrette

Rodríguez‐Batiller

García‐Londoño

et al. 2020

J Americ Oil Chem Soc

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Physical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small-angle (SAXS) and wideangle (WAXS) X-ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle. For UCF, the main polymorphic form crystallized under selected conditions was the β' 2. α and β' 1-forms appeared in trace amounts. β 2-form was obtained after storage at 25 C for 3 months. Stearins obtained at 26 (S-26) and 24 C (S-24) showed a similar polymorphic behavior. However, S-26 with improved physical properties might be more suitable for chocolate production or as a trans-fat alternative than UCF. Stearin fraction obtained at 29 C (S-29) had a complex polymorphic behavior. The α-form was the first polymorphic form detected followed by β' 2-form. There was a polymorphic transition from α to β' 1-form but no transition between β'-forms. They were independent to each other showing fractionation in two different solid solutions. Increased contents of the triacylglycerols (TAG) SOA and SOB together with lower contents of SOO compared to UCF led to co-crystallization because there was no complete compatibility among all TAG present in S-29. β 1-form crystallized after storage forming crystals with a double-layer arrangement and a characteristic morphology. This form could be useful for accelerating crystallization process in melted liquid systems.

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Section: Resultscontrasting

confidence: 98%

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

Rodríguez‐Negrette

Rodríguez‐Batiller

García‐Londoño

et al. 2020

J Americ Oil Chem Soc

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“…The crystallization of natural fat is a very complex process, affected by processing conditions, especially the cooling rate. Basic knowledge about the kinetic effects on the complex polymorphic behavior, transformation, and microstructure of the natural fat system is useful to develop the end products (Bayés‐García et al, ; Campos et al, ). The effects of the cooling rate (2°C, 5°C, and 10°C min −1 ) on the thermal behavior, microstructure, and polymorphism were determined for CO–TAG mixtures.…”

Section: Resultsmentioning

confidence: 99%

“…Other studies have demonstrated that when fat is rapidly cooled from the melt, numerous nucleation is induced, and this nucleation drops the supercooling of the system. As a result, a greater number of small crystals can be formed (Bayés‐García et al, ; Campos et al, ; Sato, ). On the other hand, the formation of larger and more uniform‐sized spherulites occurred at a slow cooling rate (2°C min −1 ) because the nucleation took place at a higher temperature with a longer induction time than in a rapidly cooled system (Campos et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Tripalmitin and Tristearin on Crystallization and Melting Behavior of Coconut Oil

Mahisanunt

Hondoh

Ueno

2019

J Americ Oil Chem Soc

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We investigated the crystallization behavior of coconut oil (CO) with tripalmitin (PPP) and tristearin (StStSt) as additives. The effects of cooling rates (2°C, 5°C, and 10°C min−1) and triacylglycerol concentrations (0.3–10 wt.%) on crystallization and melting behavior of CO were studied using differential scanning calorimetry (DSC) and optical microscopy. The polymorph was also examined using synchrotron radiation X‐ray diffraction (SR‐XRD). From the DSC results, two exothermic peaks for CO crystallization indicated two compositions in CO. From the SR‐XRD results, the α form crystallized first at a high crystallization temperature (HTc) followed by β′ crystallization at low temperature (LTc), after which both HTc‐α and LTc‐β′ transformed into the β′ form of CO (CO‐β′) solid solution during heating. Although the addition of PPP increased crystallization temperature of CO, it did not change its polymorphic pattern. However, during slow cooling with the StStSt additive, CO‐β′ crystallization was induced from the melt directly. Moreover, under isothermal conditions, the crystallized StStSt spherulites induced nucleation of CO more than did PPP. Therefore, PPP increased the crystallization temperature of CO in both HTc and LTc fractions without changing the polymorph of CO, while StStSt promoted crystallization of CO directly into CO‐β′.

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“…More recent works have found that the polymorphs of TAGs and their binary mixtures were drastically modified by the changing of cooling and heating rates. 30 It was understood by considering the activation free energy (ΔG#) related to each kind of transformation. For example, the ΔG# value involved in transformation through the liquid crystal phase may be lower than that of solid-state transformation but higher than that of melt-mediation.…”

Section: ■ Experimental Sectionmentioning

confidence: 99%

“…2 Although some controversies about the nutritional value of saturated fats and natural trans fats still remain, 28,29 in either case, to engineer the nanostructure of fats to target specific functionalities, in-depth knowledge of the relationship between TAG structure and crystallization behavior must be pursued. 30,33…”

Section: ■ Introductionmentioning

confidence: 99%

Effect of Cis–Trans Isomerization on the Crystallization Behavior of Triacylglycerols

Zhang

Wei

Chen

et al. 2020

Crystal Growth & Design

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Understanding the correlation between the molecular structure of triacylglycerols (TAGs) and their crystallization behavior is a prerequisite for engineering the nanostructures of fats to enhance specific functionalities. To clarify the effect of cis− trans isomerization on the crystallization behavior of TAGs, 1,3-dipalmitoyl-2-elaidoyl-glycerol (PEP) and 1,3-dielaidoyl-2-palmitoylglycerol (EPE) were studied and compared with related cis isomers containing 1,3-dipalmitoyl-2-oleoyl-glycerol (POP) and 1,3dioleoyl-2-palmitoyl-glycerol (OPO) and the related fully saturated counterparts 1,3-dipalmitoyl-2-stearoyl-glycerol (PSP) and 1,3distearoyl-2-palmitoyl-glycerol (SPS). PEP, EPE, and binary mixtures of the two were generated at 10% intervals and were examined by differential scanning calorimetry (DSC), conventional powder X-ray diffraction (XRD), and synchrotron radiation X-ray diffraction (SR-XRD). The replacement of oleic acid in the TAG molecules with elaidic acid had a drastic effect on the polymorphism of TAGs. The most stable polymorphic forms are β′ for PEP and β for EPE. Molecular compound formation was first observed in the PEP/EPE mixture at a 50:50 ratio, as was the case for the POP/OPO mixtures.

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Effects of Dynamic Temperature Variations on Microstructure and Polymorphic Behavior of Lipid Systems

Cited by 7 publications

References 63 publications

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

Effects of Tripalmitin and Tristearin on Crystallization and Melting Behavior of Coconut Oil

Effect of Cis–Trans Isomerization on the Crystallization Behavior of Triacylglycerols

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