Melting and Solidification of Fats

Moorthy, Arun S.

doi:10.1016/b978-0-12-814041-3.00004-6

Cited by 6 publications

(3 citation statements)

References 12 publications

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“…The presence of a large proportion of high melting point triacylglycerols (saturated and trans fats) provides semisolid nature for these fats (Mattice & Marangoni, 2019). The molecular structure of triacylglycerols, principally, the long aliphatic chain, get packed into various structures during solidification (crystallization in a space-filling three-dimensional lattice) in different polymorphic forms (α, β′, and β), which contribute to the functional properties of the resulting fat system (Devi & Khatkar, 2016;Flöter et al, 2021;Moorthy, 2018).…”

Section: Oil Structuring: Conventional and Novel Approachesmentioning

confidence: 99%

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Sivakanthan

Fawzia

Madhujith

et al. 2022

Comp Rev Food Sci Food Safe

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Conventional solid fats play a crucial role as an ingredient in many processed foods. However, these fats contain a high amount of saturated fats and trans fats. Legislations and dietary recommendations related to these two types of fats set forth as a consequence of evidence showing their deleterious health impact have triggered the attempts to find alternate tailor-made lipids for these solid fats.Oleogels is considered as a novel alternative, which has reduced saturated fat and no trans fat content. In addition to mimicking the distinctive characteristics of solid fats, oleogels can be developed to contain a high amount of polyunsaturated fatty acids and used to deliver bioactives. Although there has been a dramatic rise in the interest in developing oleogels for food applications over the past decade, none of them has been commercially used in foods so far due to the deficiency in their crystal network structure, particularly in monocomponent gels.Very recently, there is a surge in the interest in using of combination of gelators due to the synergistic effects that aid in overcoming the drawbacks in monocomponent gels. However, currently, there is no comprehensive insight into synergism among oleogelators reported in recent studies. Therefore, a comprehensive intuition into the findings reported on synergism is crucial to fill this gap. The objective of this review is to give a comprehensive insight into synergism among gelators based on recent literature. This paper also identifies the future research propositions towards developing oleogels capable of exactly mimicking the properties of conventional solid fats to bridge the gap between laboratory research and the food industry.

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Section: Oil Structuring: Conventional and Novel Approachesmentioning

confidence: 99%

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Sivakanthan

Fawzia

Madhujith

et al. 2022

Comp Rev Food Sci Food Safe

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“…Naturally, occurring fats are multicomponent mixtures of triacylglycerols. According to Ronholt et al (2012) and Moorthy (2018), the interactions between component triacylglycerols govern, broadly, the melting behavior of a complete fat [14][15]. Also, other researchers stated that fatty acid composition directly influences the rheological and thermal of animal fats [16].…”

Section: Effect Of Shear Rate and Temperature On Rheological Parametersmentioning

confidence: 99%

Investigation of rheological behavior of Kyrgyz traditional food Sary mai

Iskakova

Smanalieva

2020

MANAS Journal of Engineering

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In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.023 Pa·s with increasing temperature from 20 to 50°C. The Arrhenius relationship was employed to estimate the flow activation energy for the ghee samples and was found as Ea = 134.3 ± 0.5 kJ/mol with R2 = 0.9385. The amplitude-sweep was performed at 20°C for determining the yield point and the flow point. Obtained parameters provide useful information for the optimization of industrial processes and control of quality and authenticity of ghee.

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“…Indeed, in the context of lipids, phase behavior describes the transitions of a fat from liquid to solid state (and the reverse), the polymorphism of the solid phase, and the transition between solid phase polymorphic forms. Describing fat phase behavior is of significant interest across numerous application areas [ 16 , 17 ]. One of the best approaches to elucidate the behavior of complex triacylglycerol systems is to simplify the matrix and to emphasize the main components, in the case of palm oil: PPP, POP, OPP and POO.…”

Section: Introductionmentioning

confidence: 99%

Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry Fractionation

Gibon¹,

Danthine

2020

Foods

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This work investigates the molecular interactions within the main triacylglycerols constitutive of palm oil, all having a key role in the multi-step dry fractionation process. Identification of these interactions is possible thanks to the establishment of binary and ternary phase diagrams, using differential scanning calorimetry (DSC) and powder X-ray diffraction (XRD) at variable temperature. The following systems were selected: PPP-POP, PPP-OPP, PPP-POO, POP-OPP, POP-POO, OPP-POO, PPP-POP-POO and PPP-OPP-POO (P: palmitic acid and O: oleic acid), and analyzed in direct mode (heating at 5 °C/min., after melting and quenching at −60 °C), and after tempering for three months at 20 °C (tempered mode). DSC makes it possible to bring out crystallization and melting phenomena associated to polymorphic transitions, which are further characterized (crystalline forms) by XRD. The results show that unsaturated are poorly soluble in fully saturated triacylglycerols, that the intersolubility decreases in proportion to the number of unsaturated fatty acids, that positional isomerism (POP/OPP) has a major impact, that OPP may induce formation of molecular compounds and that co-crystallization properties are highly modified by tempering depending on the polymorphic properties of the systems. This provides a better understanding and allows for effective control of the palm oil dry fractionation process.

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Melting and Solidification of Fats

Cited by 6 publications

References 12 publications

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Synergistic effects of oleogelators in tailoring the properties of oleogels: A review

Investigation of rheological behavior of Kyrgyz traditional food Sary mai

Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry Fractionation

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