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

Mahisanunt, Busakorn; Hondoh, Hironori; Ueno, Satoru

doi:10.1002/aocs.12202

Cited by 10 publications

(16 citation statements)

References 26 publications

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“…These phases are observed by DSC analysis to crystallize separately upon quick cooling of CNO (see Figure b). Upon heating, the two polymorphs transform into another β′ phase with a lamellar spacing of 3.35 nm and three WAXD peaks at 0.430, 0.416, and 0.384 nm . This polymorph transformation is also observed in the DSC thermograms as a shoulder peak, which is followed by a broad peak reflecting the complete melting of the coconut oil (see Figure ).…”

Section: Introductionmentioning

confidence: 80%

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Cold-Burst Method for Nanoparticle Formation with Natural Triglyceride Oils

2021

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Preparation of nanoemulsions of triglyceride oils in water usually requires high mechanical energy and sophisticated equipment. Recently, we showed that α-to-β (viz. gel-to-crystal) phase transition, observed with most lipid substances (triglycerides, diglycerides, phospholipids, alkanes, etc.), may cause spontaneous disintegration of micro-particles of these lipids, dispersed in aqueous solutions of appropriate surfactants, into nanometer particles/drops using a simple cooling/heating cycle of the lipid dispersion (Cholakova et al. ACS Nano 14 (2020) 8594). In the current study we show that this "cold-burst process" is observed also with natural oils of high practical interest, incl. coconut oil, palm kernel oil and cocoa butter. Mean drop diameters of ca. 50 to 100 nm were achieved with some of the studied oils. From the results of dedicated model experiments we conclude that intensive nano-fragmentation is observed when the following requirements are met: (1) The three phase contact angle at the air-water-solid lipid interface is below ca. 30 degrees; (2) The equilibrium surface tension of the surfactant solution is below ca. 30 mN/m and the dynamic surface tension decreases rapidly. (3) The surfactant solution contains non-spherical surfactant micelles. e.g. ellipsoidal micelles or bigger supramolecular aggregates;(4) The three phase contact angle measured at the contact line (frozen oil-melted oil-surfactant solution) is also relatively low. The mechanism(s) of the particle bursting process is revealed and, on this basis, the role of all these factors is clarified and discussed. We explain all main effects observed experimentally and define guiding principles for optimization of the cold-burst process in various, practically relevant lipid-surfactant systems.

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Section: Introductionmentioning

confidence: 80%

“…From the literature, we know that, upon cooling, the CNO first freezes in the α-phase with a lamella spacing of 3.84 nm and WAXD peak at 0.412 nm . The β′ polymorph with lamella distance 3.29 nm and short spacings at 0.429 and 0.383 nm appears at lower temperatures and coexists with the α-polymorph .…”

Section: Introductionmentioning

confidence: 99%

Cold-Burst Method for Nanoparticle Formation with Natural Triglyceride Oils

2021

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“…[6] Mahisanunt et al [10] reported the separate crystallization of SSS in CO blend with 1% SSS. However, no separate peak of PPP appeared in CO blend with 1% PPP, [10] and even in PO blends containing high PPP content as 13.6% and 17.8%. [7] This may be attributed to the chemical and structural affinity between additives and the TG in target fats.…”

Section: Effects Of Mb and Bbb On Nonisothermal Crystallization Of Psmentioning

confidence: 99%

“…[5,6] The addition of crystallization modifiers has been investigated as a possible solution to adjust the properties of PO and other vegetable oil-based fats to expand their applications in food products, especially in products requiring rapid crystallization rates such as chocolate coatings and cookie fillings. [7][8][9][10][11][12][13][14] Since monoglycerides (MG) are minor components that naturally DOI: 10.1002/ejlt.202100220 exist in lipids and are widely used as emulsifiers in food products, works on the effect of MG on fat crystallization are in progress. The stability of a PO-based model cream with a series of different MG has been investigated.…”

Section: Introductionmentioning

confidence: 99%

“…[15,16] The addition of tripalmitin (PPP) to PO increased the crystallization rate, solid fat content, and size of the TG crystals. [7] Mahisanunt et al [10] investigated the influence of PPP and SSS on the crystallization behavior of coconut oil (CO), which contains mainly middle chain length fatty acids (46-50% lauric acid, 17-19% myristic acid, and 6-8% capric acid). The results suggested that SSS promotes CO crystallization more than PPP does under the same isothermal conditions.…”

Section: Introductionmentioning

confidence: 99%

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Monobehenin and Tribehenin as Modifiers in the Crystallization of Palm Oil and Palm Stearin

Zhang

Chen

Zhang

et al. 2022

Euro J Lipid Sci & Tech

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In consideration of the higher melting points and beneficial physiological functions of behenic acid, the effects of high purity monobehenin (MB) and tribehenin (BBB) as crystallization modifiers are studied. With the addition of MB and BBB at various concentrations, differential scanning calorimetry, polarized light microscopy, and X‐ray diffraction are used to understand the change in the crystallization behavior of palm oil (PO) and palm stearin (PS). The addition of MB or BBB promotes nucleation and leads to an earlier onset of crystallization during cooling. Under isothermal conditions, BBB increases the number of crystals and reduces the crystal size of PO more efficiently than MB. The addition of BBB accelerates the formation of β polymorph in both PO and PS, while the addition of MB retards the β' → β transformation of PS. The underlying mechanisms are proposed. The importance of structural affinity, polymorphic matching, and the degree of under‐cooling are elucidated. Practical applications: Behenic acid‐containing glycerides as seed crystals have potential applicability in the development of healthier fats with tailored functionalities. This research is helpful to elucidate the effects of polymorphic matching, structural affinity, and the degree of under‐cooling on engineering the crystallization of functional fats.

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Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear

Smith

Shiori

Hondoh

et al. 2022

J Americ Oil Chem Soc

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There has been much work on polymorphism and crystal habit of quiescently crystallized palm oil. However, researchers have found it difficult to probe the process of sheared crystallization. The effect of surface‐active molecules as nucleation agents or habit modifiers was demonstrated in quiescent systems. The aim of this work is to explore the effects of shear and specific lecithins (soy and sunflower) on palm oil crystallization by monitoring crystallization under shear using a synchrotron radiation source, as well as microscopy and DSC. It was found that increasing shear led to increasing β′ stabilization in all situations. Soybean lecithin had little effect on behavior. Sunflower lecithin led to even greater β′ stabilization. The different lecithins interact with the crystallizing fat changing rates of nucleation and crystal growth. Thus, the structure of the overall system can be dramatically altered. Microscopy revealed very different structures even if the polymorphism of the different systems was similar. Consequently, specific interactions can be manipulated in order to control the system. In particular, control of lecithin composition affects the stability of the different polymorphs. Palm oil crystallization under realistic processing conditions has been characterized. Under these conditions, increasing shear rates give higher β′ stability. Specific lecithins have different effects. In particular, soybean lecithin is β′ stabilizing, whereas sunflower lecithin has limited effects. Thus the overall structure of lecithin is important in determining the efficacy. This can be applied to control the structure and properties of different systems such as shortenings or spreads where crystalline interactions create the macro‐structure that determines product properties.

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

Cited by 10 publications

References 26 publications

Cold-Burst Method for Nanoparticle Formation with Natural Triglyceride Oils

Cold-Burst Method for Nanoparticle Formation with Natural Triglyceride Oils

Monobehenin and Tribehenin as Modifiers in the Crystallization of Palm Oil and Palm Stearin

Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear

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