Effects of Foreign and Indigenous Minor Components

Smith, Kevin; Sato, Kiyotaka

doi:10.1002/9781118593882.ch9

Cited by 5 publications

(6 citation statements)

References 41 publications

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“…For all four fats tested, the delay in crystallization resulted in lower SFC after 90 min (or 165 min for CB), especially for the PKO and CB samples. A similar delay in crystallization has been previously reported for other minor components including milk‐based phospholipids (Chikhoune et al, 2020; Cooper et al, 2019; Smith et al, 2011; Smith & Sato, 2018). The delay in crystallization observed in these systems suggests that the minor components have a sufficiently similar chemical composition to the fat to be incorporated in the fat's crystalline network.…”

Section: Resultssupporting

confidence: 83%

“…Researchers have studied the effect of a variety of minor components on fat crystallization, highlighting that the effects observed depend on the type of fat used and on processing conditions. Smith et al (2011) and Smith and Sato (2018) provide a comprehensive review of the effects of minor components on fat crystallization. These authors discuss that the effect of minor components is dependent not only on the chemical composition of the fat, but also on the chemical composition of the minor component.…”

Section: Introductionmentioning

confidence: 99%

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Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol

Cooney

Hilton

Marsh

et al. 2022

J Americ Oil Chem Soc

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The objective of this study was to evaluate the effect of cannabidiol (CBD) on the crystallization behavior and physical properties of various fats. Anhydrous milk fat (AMF), palm oil (PO), palm kernel oil (PKO), and cocoa butter (CB) were chosen for this study, for their unique crystallization behaviors. CBD was added at 1 and 2.5% wt/wt to these fats, and the crystallization behavior was evaluated at 26°C for AMF and PO and at 22°C for PKO and CB. Control samples with no CBD were prepared and evaluated as well. Results show that CBD delayed the crystallization of all fats with the least effect observed for the PO. Slight increases in crystal size were observed with the addition of CBD for all samples. CBD did not affect the melting profile of AMF or CB, but it increased the peak temperature of PO and decreased the enthalpy of PKO. Similarly, hardness was only affected by CBD in PO samples, with harder materials obtained for samples containing 2.5% CBD. The same trend was observed for elasticity. In addition, the elasticity of AMF increased with the addition of CBD but not its hardness. Overall, this study indicates that the effect of CBD on fat crystallization is highly dependent on the type of fat used. Producers of fat‐based products that are willing to include CBD in their formulations must carefully control processing conditions to ensure product quality.

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Section: Resultssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol

Cooney

Hilton

Marsh

et al. 2022

J Americ Oil Chem Soc

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“…Similar observation was previously reported when MAG was blended with phytosterols and liquid canola oil, leading to thinner crystal structure in the lipidic crystal network (Truong et al, 2019). As MAG has higher crystallization point (Figure 1a) and similar structure with DAG, MAG might act as nucleation template which can promote DAG to crystallize on the surface of the early seed crystals of the MAG (Smith & Sato, 2018). As stated previously, the addition of MAG induced the formation of large numbers of small crystalline nuclei which can act as crystallization seeds and cause a decrease in the induction period (Basso et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols

Wang

Liu

et al. 2022

J Americ Oil Chem Soc

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Oleogelation is an efficient way to offer healthy substitutes for trans and saturated fatty acids in processed foods. Multicomponent gels are of particular interest due to the ability to tune gel properties by altering the component proportions. In this study, monoacylglycerol (MAG) and diacylglycerol (DAG) are used as gelator blends and the influence of the gelator ratio on the characteristics of oleogels was investigated. The crystallization and melting behavior, solid fat content (SFC), crystal morphology, polymorphism and mechanical properties of the oleogels were characterized. The oleogels with higher gelator level displayed increased oil binding ability and shorter crystal formation time. The oleogels with higher MAG ratio exhibited more fibrillar-like crystals, and the mixed oleogels with MAG:DAG of 5:5 showed altered crystal morphology with finer crystal size, reduced crystallization enthalpies and solid state possibly due to the increased nucleation seeds promoted by MAG. The oleogels with high MAG level showed lower equilibrium SFC during isothermal crystallization but faster crystallization rate, higher hardness and elasticity. Therefore, by changing the ratio of DAG to MAG, the crystallization profile and rheological properties of oleogels can be tailored. The oleogels can be used as traditional solid fat substitutes to reduce saturated fatty acid content in lipid-based products.

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“…During the crystal growth stage, the PGEmix-8 molecules retard the crystal growth by blocking the molecule packing, which prevents the crystals from growing and agglomerating into bigger crystals (Saw et al, 2017). Smith et al (2018) explained that retardation could happen when minor components or additive molecules block the adsorption of lipid molecules at the kink site on a growing crystal surface, thus retarding the crystal growth. A different retardation mechanism of polyglycerol fatty acid esters (PGFE) in DAG oil was reported by Saitou et al (2017).…”

Section: Effect Of Pgemix-8 On Chord Length Distributionmentioning

confidence: 99%

Influence of Polyglycerol Ester Additive on Palm Oil Fractionation in Relation to the Crystal Size Distribution

H¹

2020

JOPR

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The effect of polyglycerol ester (PGEmix-8) additive on palm oil fractionation was studied at isothermal temperature of 24°C. Sampling was conducted at 20 min intervals to determine the solid fat content (SFC) of the slurries and the yield and compositions of the olein and stearin fractions. The peak of crystal size distribution was reduced from 100 μm to an average of 70 μm when 0.1% (w/w) to 0.5% (w/w) of PGEmix-8 were added in palm oil. The peak value was further reduced to 35 μm when 0.7% (w/w) additive was used. In spite of this, the SFC of the slurries remained unchanged during the isothermal crystallisation. These results show that PGEmix-8 had influenced the crystal size distribution without affecting the volume of the crystals formed. The fractionation results showed that olein yield increased about 3% to 6% but the triacylglycerol composition of the oleins were comparable with the control. An increase of saturation and a reduction of monounsaturation content in the stearin fractions were observed with increasing PGEmix-8 addition. These results implied that the increase in olein yield was due to less olein entrainment as a result of the more homogeneous and smaller crystals of the palm oil slurries.

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Effects of Foreign and Indigenous Minor Components

Cited by 5 publications

References 41 publications

Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol

Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol

Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols

Influence of Polyglycerol Ester Additive on Palm Oil Fractionation in Relation to the Crystal Size Distribution

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