Importance of emulsions in crystallization—applications for fat crystallization

Petersen, Sandra; Chaleepa, Kesarin; Ulrich, Joachim

doi:10.1007/s11705-013-1309-6

Cited by 1 publication

(2 citation statements)

References 13 publications

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“…Emulsions have well-known applications in food (butter, milk, spreads, etc), pharmaceutics (parenteral nutrition, drug systems), and cosmetics (lotions) (Petersen et al, 2013). Common emulsions in food are butter, margarine, yogurt, milk, ice cream, mayonnaise, and sausages.…”

Section: Emulsionsmentioning

confidence: 99%

“…US energy can also be applied to improve the crystallization process by controlling nucleation and is known as sonocrystallisation. When ultrasound is applied, nucleation is initiated at higher temperatures or in shorter times leading to smaller and more uniform crystals (Petersen et al, 2013). Research has shown that ultrasound induces nucleation at much lower supersaturation levels compared to conventional mechanical agitation and may eliminate the need for crystal seeding (Ruecroft et al, 2005).…”

Section: High Power Ultrasound (Us)mentioning

confidence: 99%

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Odd Chain Phenolic Lipids in Liposomes as a Delivery System in Food using High Power Ultrasound

Dornan¹

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Odd chain phenolic lipids have gained interest due to their functionality in food and pharmaceuticals owing to their bioactivity, amphiphilic properties, and use for encapsulation and drug delivery. Alkylresorcinols (ARs) are the most studied and found in high concentrations in wheat bran. In parallel, high power ultrasound (US) is an emerging green non-thermal technology with many applications in food. This research aimed to investigate the use of US to extract crude ARs from wheat bran and potential applications for preparation of liposomal solutions for the production of emulsion-filled gels (EFGs) for delivery of functional ingredients and fat reduction in a margarine model system. US proved to be an efficient method of extraction of crude ARs from wheat bran, reducing traditional extraction time from 24 hr to 30 min. Crude ARs and US were then used to develop functional EFGs from US prepared liposomal solutions which were characterized using polarized-light microscopy (PLM), water activity, textural analysis, rancimat, and differential scanning calorimetry (DSC). US and crude ARs improved microstructure, hardness, and oxidative stability of the margarine model system.iii ACKNOWLEDGMENTSFirst and foremost, I owe the dedication of this work to my supervisor, Dr. Farah Hosseinian. The amount of knowledge and skills that were transferred to me from Dr. Hosseinian will be of value to me for the rest of my life. My greatest resource along the way was paying attention every time she spoke for her wealth of knowledge is an immeasurable asset. Her ability to see potential and encourage her students is inspiring and for that, I am deeply grateful to have had her as a mentor along my academic work.My gratitude is also owed to Dr. Aynur Gunenc whose experience in research provided me thoughtful guidance in the lab and who patiently taught me a great deal on data interpretation and writing manuscripts. Thank you to Dr. Jeremy Laliberte for allowing me to use his DSC, Hayat El for her training, and Trinda Crippin for kindly allowing us to use her lab for some of the research. Also in need of thanks are my peers in the lab. Nasim Meshginfar, who provided me with muchneeded coffee breaks and enriching discussions on science, life, and culture. Minfang Luo and Colleen Celton for their valuable teamwork, and Sandra Gerhards for helping me with obtaining results.And of course, I must thank my family who has always provided me with the support and encouragement I needed to push myself towards my goals. A special thanks to my mother, my sister, and my grandmother, who fill my life with plain old happiness.

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Section: Emulsionsmentioning

confidence: 99%

Section: High Power Ultrasound (Us)mentioning

confidence: 99%

Odd Chain Phenolic Lipids in Liposomes as a Delivery System in Food using High Power Ultrasound

Dornan¹

View full text Add to dashboard Cite

show abstract

Importance of emulsions in crystallization—applications for fat crystallization

Cited by 1 publication

References 13 publications

Odd Chain Phenolic Lipids in Liposomes as a Delivery System in Food using High Power Ultrasound

Odd Chain Phenolic Lipids in Liposomes as a Delivery System in Food using High Power Ultrasound

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