Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil

Daels, Eva; Goderis, Bart; Steen, Liselot; Foubert, Imogen

doi:10.1016/j.foostr.2018.04.001

Cited by 7 publications

(8 citation statements)

References 32 publications

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“…The β polymorph is identified by its characteristic peak at 4.6 Å for palm oil based samples, while the peaks at 3.9, 4.2, and 4.3 Å indicate the presence of a β ’ polymorphic form. [ 42–46 ] The β ’ form was dominantly present in the FB‐100 sample, as the peak at 4.6 Å was relatively small compared to the peak at 4.2 Å, which is the characteristic peak of β ’. Furthermore, the amount of β ‐crystals was the lowest in the pure sPMF sample (i.e., FB‐100) compared to the other three FBs, since the peak area of the peak at 4.6 Å was larger for the mixtures of sPMF and HOSO.…”

Section: Resultsmentioning

confidence: 99%

Oil Diffusion in Fat Crystal Matrices: Characterization by NMR Relaxometry and Diffusometry

Nelis

Neve

Danthine

et al. 2021

Euro J Lipid Sci & Tech

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A novel technique based on high resolution (HR)‐NMR diffusometry is presented to investigate oil diffusion on the (sub)‐micron scale level in fat crystal networks in situ and in a non‐destructive way. The use of a high‐gradient probe enables the observation of the time (Δ)‐dependent diffusion behavior in fat blends (FBs) of different solid fat content (SFC), as obtained by mixing soft palm mid fraction and high‐oleic sunflower oil. Hereby, the NMR‐diffusion data are analyzed using CONTIN to obtain a continuous distribution of diffusion coefficients. As such, the hindrance of the oil diffusion by the fat crystal network is examined. The characterization of the lipid matrices is completed with 1H‐LR‐NMR relaxometry, X‐ray diffraction, and microstructural visualization. For the investigated FBs, the average diffusion coefficient D(Δ) decreased with increasing SFC, indicating an increased tortuosity of the diffusive path due to an increasing density of the fat crystal networks as observed by polarized light microscopy. This is also supported by an increase in crystal surface area which is indicated by T2‐relaxation analysis. This study shows that NMR diffusometry is a promising technique for investigation of structure‐function relationships in fat systems. Practical Applications: The study shows that NMR diffusometry is a promising technique for investigation of structure‐function relationships in fat systems. For the first time, oil diffusion in fat crystal networks has been studied by HR‐NMR diffusometry with high gradients to collect the diffusional echo signals, while CONTIN‐analysis has been used for the first time to process the data.

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Section: Resultsmentioning

confidence: 99%

Oil Diffusion in Fat Crystal Matrices: Characterization by NMR Relaxometry and Diffusometry

Nelis

Neve

Danthine

et al. 2021

Euro J Lipid Sci & Tech

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“…Restricting the movement of TAG molecules increases the nucleation time as a longer period is needed for sufficient TAG molecules to travel and pack onto the growing nucleus before it exceeds the critical size and become stable. This molecular restriction can be done by increasing the viscosity of the oil, [ 19,20 ] diluting the oil to increase the travelling distance, [ 21 ] and stearic hindrance of seeding molecules with TAG molecules preventing latter incorporation into the forming nucleus. [ 22 ] On the other hand, the formation of heterogeneous nuclei can decrease induction time as it is easier to form than homogenous nuclei of TAG.…”

Section: Crystal Formationmentioning

confidence: 99%

“…This effect was observed as an increase in induction time from 0.7 min to above 17.1 min when phytosterol ester concentration increases from 0% to 40% [ 38 ] and a linear decrease in SFC of the oil with an increased concentration of phytosterol ester. [ 21 ]…”

Section: Seeding Agentsmentioning

confidence: 99%

“…However, phytosterol ester does not show a promising result as it retard the crystallization process and leads to the production of softer stearin due to a loose crystals network and a high proportion of α crystals. [ 21 ] Soft stearin is undesirable in fractionation as it creates problems during filtration. Free phytosterol shows potential to accelerate the crystallization process but there is a need to determine its optimum concentration to be incorporated into the oil to prevent the formation of oleogel which creates problem in retrieving the entrapped liquid.…”

Section: Seeding Agentsmentioning

confidence: 99%

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A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

Tong

Tang

Lee

2021

Euro J Lipid Sci & Tech

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Fractionation is a well‐established process adopted in the fats and oils industries. It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties. The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality. The purpose of this paper is to critically review the fractionation conditions (crystallization temperature, agitation, cooling rate and crystallization time) that affect the yield and quality of the oil produced. Additionally, it also provides the latest updates on the influence of seeding agents (diacylglycerol, monoacylglycerol, hard fat, phytosterol, phospholipid, lecithin, essential oil, sugar, polyglycerol ester, and talc) used in fractionation. This article is useful to provide a fundamental understanding of fractionation to scientists from the industries or academia working in the fats and oils industries. Practical Applications: This paper provides an in‐depth understanding of fractionation particularly on the parameters of fractionation in influencing the quality and yield of the stearin and olein produced. It also for the first time presents the effect of addition of various seeding agents on palm oil fractionation which can help the industry to select the appropriate seeding agents to improve the currently employed fractionation process. Thus, it can act as a guideline for the industry to understand and select the appropriate fractionation conditions when developing a new product using this approach. The fractionation conditions discussed here can also be used as a reference when fractionating other types of fats and oils as most of them share a common background.

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“…These results enabled research on the impact of adding PEs to PO under industrially more relevant crystallization conditions. More specifically we investigated the influence of PE addition on the 'equilibrium' crystallization state of PO in order to evaluate whether PE addition gives desired properties to the end product 15 . It was found that PE addition has a major influence on each level of the crystalline structural hierarchy (primary crystallization, polymorphism, network formation and textural properties).…”

mentioning

confidence: 99%

Isothermal Crystallization Kinetics of Palm Oil as Influenced by Addition of a Commercial Phytosterol Ester Mixture

Daels

Goderis

Matton

et al. 2018

J. Agric. Food Chem.

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In literature there is good agreement on the health-promoting effects of phytosterols. However, addition of phytosterol esters (PEs) to lipid (containing food products) may influence its crystallization behavior. This study investigated the crystallization kinetics of palm oil (PO) after addition of PEs in high concentrations (≥10%). The isothermal crystallization of the PE-PO blends was analyzed at a temperature of 20 °C and at a supercooling of 18.7 °C using differential scanning calorimetry and time-resolved synchrotron X-ray diffraction. At increasing PE concentrations, PO crystallization at an isothermal temperature of 20 °C started later and was slower and a smaller amount of crystals were formed. Furthermore, a delay in polymorphic transition from α to β' was observed. When the blends were isothermally crystallized at a supercooling of 18.7 °C, only two of these effects remained: the delay in polymorphic transition and the decrease in crystalline content.

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Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil

Cited by 7 publications

References 32 publications

Oil Diffusion in Fat Crystal Matrices: Characterization by NMR Relaxometry and Diffusometry

Oil Diffusion in Fat Crystal Matrices: Characterization by NMR Relaxometry and Diffusometry

A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

Isothermal Crystallization Kinetics of Palm Oil as Influenced by Addition of a Commercial Phytosterol Ester Mixture

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