Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

Shiota, Makoto; Kamigaki, Takamichi; Wakui, Ryota; Ito, Yoshiko; Nishino, Yuri; Miyazawa, Atsuo

doi:10.5650/jos.ess17205

Cited by 3 publications

(1 citation statement)

References 32 publications

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“…To improve the physical stability and texture, producers are designing W/O emulsions with a smaller water droplet size. Smaller water droplets in margarine were observed at 10 • C rather than at 30 • C (Shiota, Kamigaki, et al, 2018), suggesting that in industrial processing, fat crystallization is closely related to temperature control. Utilization of a faster cooling rate (5 • C/min) led to a smaller water droplet size and longer physical stability of the fat crystal network than a slower cooling rate (1 • C/min) and a bigger temperature cooling range (from 45 • C to either 25 • C or 4 • C) (Ghosh et al, 2015).…”

Section: Customization Of Processing Parametersmentioning

confidence: 95%

Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches

Bao

Pignitter

2023

Comp Rev Food Sci Food Safe

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Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help

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Section: Customization Of Processing Parametersmentioning

confidence: 95%

Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches

Bao

Pignitter

2023

Comp Rev Food Sci Food Safe

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Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy

Matsui

Kamigaki

Wakui

et al. 2021

LWT

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Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends

et al. 2021

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Introduction Margarine and table spreads are fat products composed of multiphase colloidal systems containing dispersed water droplets in a continuous fat phase. These water-in-oil W/ O emulsions mainly consist of semisolid fats, water, and emulsifiers. High-melting fats, such as palm oil and fully hydrogenated rapeseed oil, are used as semisolid fat ingredients in these mixtures to form three-dimensional crystal network structures. The physical properties of these fat products, relating to spreadability and hardness, are due to the above-mentioned crystals 1 3. Fat products are usually manufactured using rapid cooling and shearing processes, which, in turn, can influence the crystal behavior and subsequent mechanical properties of the products 4 7. More

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Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

Cited by 3 publications

References 32 publications

Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches

Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches

Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy

Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends

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