Fractal dimension in palm oil crystal networks during storage by image analysis and rheological measurements

Omar, Zaliha; Rashid, Norizzah Abd; Fauzi, Siti Hazirah Mohamad; Shahrim, Zaizuhana; Marangoni, Alejandro G.

doi:10.1016/j.lwt.2015.04.059

Cited by 32 publications

(16 citation statements)

References 16 publications

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“…The molar percentage of TAGs present in HBS was calculated using three equations where A, B, and C are the molar percentages of fatty acids A, B, and C [22]. The molar percentage of TAG containing only one fatty acid A is, %AAA ¼ A 3 10 000 , and that of TAG containing fatty acids A and B is,…”

Section: Triacylglycerol Compositionmentioning

confidence: 99%

Engineering the nucleation of edible fats using a high behenic acid stabilizer

Kim

Marangoni

2017

Euro J Lipid Sci & Tech

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A stabilizer high in behenic acid (HBS) was used to control nucleation of edible fats. The addition of HBS led to an enhanced nucleation of anhydrous milk fat (AMF) and palm oil (PO) which had lower levels of high melting triacylglycerols (HMTs) (melting point >30°C, relative to the temperature used to crystallize samples) compared to other fats. With the addition of 1.5% HBS, there was an increase in crystallization onset temperatures and density of the microstructure in these two fats. Further studies were conducted to investigate the interactions between HBS and specific homogeneous triacylglycerols (TAGs) or a mixture of triacylglycerols. HBS displayed solid‐state incompatibility (eutectic behavior) with tripalmitin and tristearin, whereas it displayed compatibility (monotectic partial solid solution formation) behavior when mixed with the high‐melting milk fat fraction (HMF). This suggests two mechanisms for nucleation enhancement of HBS. One mechanism would involve surface nucleation on top of pre‐formed TAG surfaces, for tripalmitin and tristearin, while the other mechanism would involve additionally co‐crystallization with the nucleating agent, for the case of milkfat's HMF. Practical application: HBS may be used to accelerate the nucleation of PO, AMF, and HMF. A slow crystallization behavior of PO often leads to post‐hardening problems and a long α‐lifetime. Thus, HBS has a potential to solve these issues. Our results showed that HBS is more effective on fats with relatively low amounts of HMTs (20–50%). In addition, the nucleation enhancing mechanism of HBS was more effective in a mixture of TAGs, rather than in pure TAGs. High behenic acid stabilizers (HBS) are used to stabilize fat‐structured and oil‐rich food products. It is shown that HBS interacts with high‐melting triacylglycerols (HMTs) present in the fats and oils to be stabilized and reduces their free energy of nucleation, as shown in the graphical abstract. This leads to the formation of large numbers of smaller, stabilizing crystals in the system. Moreover, it also shown that HBS interacts differently with different HMTs. It displays incompatibility with tristearin and tripalmitin but displays compatibility with the high melting fraction of milkfat. A greater molecular compatibility is postulated to lead to greater stabilization.

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Section: Triacylglycerol Compositionmentioning

confidence: 99%

Engineering the nucleation of edible fats using a high behenic acid stabilizer

Kim

Marangoni

2017

Euro J Lipid Sci & Tech

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“…PLM images could clearly show the transformation in the morphology of crystallized samples, in which crystals appear bright color only while the liquid oil remains dark. Crystals in natural fats are actually clusters of many individual crystal units and needle‐like crystals were mainly found in the pure DSM (Fig. a).…”

Section: Resultsmentioning

confidence: 99%

Production of diacylglycerol‐enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol

Chen

et al. 2017

Euro J Lipid Sci & Tech

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The blend of refined soybean oil and distilled saturated monoacylglycerol in a mass ratio of 70: 30 w/w were enzymatically interesterified under the optimized enzyme dosage (5% w/w) and time (5 h) at 60°C, followed by further purification through molecular distillation (MD). All samples were evaluated and compared in terms of their iodine value (IV), acylglycerols, fatty acid composition, solid fat content (SFC), crystallization, and melting properties. The diacylglycerol content in the MD residual was found increased from 16.2% in interesterified oils to 22.6%. As the temperature increased, the SFC in the MD residual declined to the similar level of that in RSO. However, the crystallization onset temperature and melting point measured by differential scanning calorimetry were much higher than those of RSO. Moreover, the presence of β′ crystal was found in the MD residual by X‐ray diffraction and polarized light microscopy. In addition, the MD distillate had 27.4% of unsaturated fatty acids and the lowest IV amongst samples. Considering the properties above, the MD residual (diacylglycerol‐enriched oil) could be considered as plastic fats for fluid margarine and the MD distillate (by‐product) with 36.8 g/100 g of IV could be a potential emulsifier for oil and fat products. Practical applications: An innovative design for the production of diacylglycerol‐enriched oils was developed through optimized enzymatic interesterification and MD afterwards using oversupplied DSM and inexpensive RSO in China. On one hand, the resulting MD residual showed its promising application for fluid margarine because of its relatively high value in DAG, unsaturated fatty acid content, crystallization onset temperature, and melting point, as well as the existence of β′ crystal form found inside. On the other hand, the MD distillate as the MD by‐product may become a novel food emulsifier preferred by general consumers due to its lowest IV and enhanced unsaturated fatty acid content. The production of DAG‐enriched oils was developed using refined soybean oil (RSO) and distilled saturated monoacylglycerol (DSM) via coupling of optimized enzymatic interesterification and molecular distillation. The resulting MD residual and distillate were characterized by several physical and chemical analyses (e.g., GC‐FID, DSC, p‐NMR, XRD, and PLM) in order to prove their applicability for oil and fat products, especially in fluid margarine and food emulsification.

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“…The crystal structure of shortening samples was investigated by X-ray diffraction (XRD) using an Ultima III diffractometer (Rigaku, Japan) with monochromatic Cu Kα1 radiation (40 KV, 40 mA; λ = 1.54184Å) (Omar, Rashid, Fauzi, Shahrim, & Marangoni, 2015). The shortening samples were evenly mounted on the XRD slide.…”

Section: Crystal Structure Analysismentioning

confidence: 99%

Development of Novel Shortenings Structured by Ethylcellulose Oleogels

et al. 2019

Journal of Food Science

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A novel shortening was developed based on oleogels structured by ethylcellulose (EC) polymers. The texture and oil retention ability of EC oleogels were characterized against the level of viscosity of different grades of EC, as well as the rheological properties in relation to the polymer structure in the gel network. EC100, which has an average viscosity of 100 cP, was selected as the most suitable organogelator at 4% (w/w) in combination with base oil (30% degree of saturation by mixing palm stearin and soybean oil) to form the shortening. Triglyceryl monostearate (TMS) was found to be the most effective emulsifier as evidenced by its ability to strengthen air‐incorporation ability of the shortening while creating evenly distributed fine crystals in the system. The EC100 shortening was able to create breads with excellent specific volume, indicating its ability to incorporate air bubbles during dough development and to serve as an antifirming agent to create bread with stable soft texture. Practical Application In the present study, we attempted to create a novel shortening by employing oleogels structured by ethylcellulose (EC), the most promising gelation agent to develop gel network capable of replacing solid fat without health concerns. EC oleogels in shortening with detailed characterization of the shortening microstructure in relation to its functional properties was elucidated. The optimal formulation in relation to preservation of gel structure and consistency with enhanced moisture and air retention were also identified.

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Fractal dimension in palm oil crystal networks during storage by image analysis and rheological measurements

Cited by 32 publications

References 16 publications

Engineering the nucleation of edible fats using a high behenic acid stabilizer

Engineering the nucleation of edible fats using a high behenic acid stabilizer

Production of diacylglycerol‐enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol

Development of Novel Shortenings Structured by Ethylcellulose Oleogels

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