Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids

Viriato, Rodolfo Lázaro Soares; Queirós, Mayara de Souza; Silva, Mayanny Gomes da; Cardoso, Lisandro Pavie; Ribeiro, Ana Paula Badan; Gigante, Mirna Lúcia

doi:10.1016/j.foodres.2019.108780

Cited by 11 publications

(3 citation statements)

References 72 publications

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“…3a). Similar behavior was also observed by Viriato et al (2020), who reported needle-like microstructure of anhydrous milk fat. The polarized light micrographs of all ternary blends were found to be a mixture of tightly packed crystalline material (Fig.…”

Section: Microstructuresupporting

confidence: 87%

Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application

et al. 2022

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In this study, the ternary blends of palm kernel oil (PKO), soybean oil (SBO) and two types of palm stearin (PS) (PS33 and PS38) were systematically prepared and evaluated for their application as an alternative to milk fat in frozen dessert. The physicochemical characteristics namely fatty acids constituent, triacylglycerols (TAGs) composition, melting behavior, solid fat content (SFC) and microstructure were studied. All ternary blends of PKO/SBO/PS33 and PKO/SBO/PS38 had comparable microstructure to that of milk fat. However, 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) mixtures were found to have similar SFC as milk fat at temperature above 20 °C, allowing these ternary blends to be completely melted at body temperature. With this, 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) mixtures were able to provide similar meltdown and mouth feel as milk fat at room temperature. Nonetheless, fatty acids constituent, TAGs composition and melting behavior of the blends were different from milk fat. This study showed that ternary blends of PKO, SBO and PS at ratios 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) can be potentially used as a milk fat alternative for frozen dessert application based on its similar microstructure and SFC profile as the milk fat.

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Section: Microstructuresupporting

confidence: 87%

Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application

et al. 2022

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“…In general, smaller and uniform crystal particles contribute to a smoother and more delicate taste. Numerous studies have highlighted the microstructure of AMF, which typically begins with elongated acicular crystals forming radially arranged spherulites due to the slow crystallization rate (Viriato et al., 2020; Hasan et al., 2022). Figure 4 illustrates that as the proportion of PKS increases, several changes occurred in the crystal structure.…”

Section: Resultsmentioning

confidence: 99%

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Su,

Chai,

Tan

et al. 2024

Journal of Food Science

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In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism, and microstructure, with the aim of providing theoretical guidance for the blending of oils. The results showed that the PKS content primarily determined the SFC trend of the binary blends. However, the binary blends demonstrated poor miscibility and eutectic behavior was predominantly observed in the system, particularly at higher temperatures. Only α and β′ forms appeared in this blended system. Simultaneously, the addition of PKS elevated the liquid phase transition temperature of the binary blends, considerably significantly increased their crystallization rate when the addition of PKS was more than 20% and increased the density and size of the fat crystals. Finally, the mixing design optimization method was used to get the most suitable ratio of the binary blends in the refrigerated cream system with PKS:AMF to be 0.914:0.086. The cream prepared with the above binary blends was indeed superior in overrun and firmness and had high stability.Practical ApplicationSome fats with special advantages are often limited in their wide application because of their poor crystallization ability. In this paper, the crystallization ability of fats is improved, and their application scenarios are increased through the combination of fats, so as to provide reference for the production of special fats for food.

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“…Omega‐3 (n‐3) fatty acids are reported to be anti‐inflammatory, anti‐atherothrombotic, antiarrhythmic and antihypertensive (Viriato et al ., 2020). Contrarily, omega‐6 (n‐6) has pro‐inflammatory and pro‐aggregatory properties encouraging the development of chronic diseases, such as coronary heart disease, diabetes, arthritis, cancer and osteoporosis (Simon et al ., 2012).…”

Section: Introductionmentioning

confidence: 99%

Determination of fatty acids and vitamins A, D and E intake through fish consumption

Yerlikaya

Can

Tokay

et al. 2021

Int J of Food Sci Tech

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PUFA consumption, especially the balance among fatty acids and vitamins present in seafood, is important for a healthy life. Marine-derived organisms are good sources of recommended high EPA+DHA, vitamins A, D and E, UI, and balanced n-3/n-6 ratio whether wild or cultured. The aim of this study was to reveal the fatty acid profile related to recommended health aspects and the presence of such vitamins of commonly consumed fish species (anchovy, mackerel, sea bream, sea bass, salmon and trout) in the north-eastern Mediterranean. It was found that despite its high lipid content (15.31 AE 1.16%), salmon remained poor in terms of PUFA; meanwhile, anchovy and mackerel had remarkable EPA and DHA. The highest PUFA content (47.25 AE 1.69%) was determined in sea bream owing to respectable linoleic acid content. PUFA/SFA value was found nearly three times higher than the recommended value of 0.4. The highest n-3/n-6 ratio was found in anchovy (13.19 AE 0.28). The advised lower AI and TI values were obtained in salmon. Meanwhile, higher UI values were recorded in anchovy and mackerel samples. Alpha-tocopherol was 25.50 μg g −1 in salmon, followed by sea bream, mackerel and trout. Cholecalciferol was not determined in any of the samples. Retinyl palmitate was ranged between 5.65 and 6.60 μg g −1 .

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Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids

Cited by 11 publications

References 72 publications

Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application

Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Determination of fatty acids and vitamins A, D and E intake through fish consumption

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