Nonlinear viscoelasticity of fat crystal networks

Macias‐Rodriguez, Braulio A.; Ewoldt, Randy H.; Marangoni, Alejandro G.

doi:10.1007/s00397-018-1072-1

Cited by 31 publications

(22 citation statements)

References 58 publications

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“…Processing impact on platelet size was confirmed. Platelet size is related to the plasticity of the fat (Macias‐Rodrigues et al, ). The primary entities of ductile fats were up to 11 times smaller than those of brittle fats.…”

Section: Resultsmentioning

confidence: 99%

Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil

Moelants

Smith

Lipkie

et al. 2019

J Americ Oil Chem Soc

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Structuring of fatty products is important in producing palatable food products. Saturated fat (SAFA) crystals are needed to bring structure to many products (such as bakery or confectionery). In a product control of the structure by fat nucleation and crystallization, it is important to deliver the correct performance. Many techniques only work on quiescent systems and give limited information about the sheared systems that are generally found in industrial production of products. This article presents a novel rheological technique that can be used to probe crystallization and network structure under sheared conditions. The results show that crystallization of palm oil can be divided into different key stages. These result from initial nucleation, structuring by the crystals, polymorphic transformation, further structure building, and then subsequent relaxation. Significant postcrystallization (sintering) events occur over at least a day. It is seen that the shear rate leads to possibilities for crystallization control. Higher shear gives a reduction in network strength (as measured by G 0 ) of the initial crystal network. However, after longer posthardening, results are very similar. This work enables the development of a fast tool that can be used to monitor structure formation in fats and reveals the relative importance of the nucleation-crystallization and postcrystallization events in sheared systems.

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Section: Resultsmentioning

confidence: 99%

Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil

Moelants

Smith

Lipkie

et al. 2019

J Americ Oil Chem Soc

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“…www.soci.org I Szymańska, A Żbikowska, S Onacik-Gür wileyonlinelibrary.com/jsfa throughout the volume that resembles the flocculated colloidal structure of gels. 31 In the microscopic image of PO under polarized light (24 h after solidification, temperature 20 °C), longer crystals with a higher density and a tendency to form clusters were observed (Fig. 3).…”

Section: Microscopic Observationsmentioning

confidence: 95%

Candelilla wax‐based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques

2021

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BACKGROUND: The widespread use of palm oil in food production affects high consumption of long-chain saturated fatty acids, which increases the risk of cardiovascular disease. Solid or semi-solid wax-based oleogels obtained as a result of edible oils structuring can be an alternative.RESULTS: Oleogels, obtained by structuring a mixture of refined rapeseed and linseed oils (1:1) with 30-80 g kg −1 candelilla wax (CW), were investigated using optical techniques: multi-speckle diffusing wave spectroscopy, centrifugal stability analysis, reflection method, and polarized light microscopy. Refined palm oil was a comparative sample. Increasing CW concentration resulted in an increase in values of L * parameter and opacity, a decrease in the Yellowness Index and a slight increase in the average crystal size. The microstructure of oleogels with 30 or 40 g kg −1 CW was least like the crystal network. Solidification of oleogels took place in two stages. Increase in CW concentration shortened solidification time and increased solidification temperature (greater elasticity of oleogels). Palm oil solidified the longest (497.1 min) and at the lowest temperature (29.3 °C). It showed lower resistance to centrifugal force than oleogels at 20 and 30 °C. All oleogels were stable (no oil release occurred) at 20 °C.CONCLUSION: Optical methods allow for an objective and detailed analysis of physical properties of palm oil and oleogels, as well as identification and tracking changes at the microstructural level over time. It has great potential in the edible lipid quality control at various stages of processing or storage.

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“…A fat product that undergoes brittle fracture will be difficult to spread ( i.e ., butter straight out of the fridge), making it undesirable for this sort of application. Whether a material undergoes brittle fracture or demonstrates plastic flow behaviour during deformation can be determined through back extrusion based on whether the material produces a jagged and choppy profile or smooth curve, without stress accumulation ( Gravelle et al., 2017 ; Macias-Rodriguez et al., 2018 ). As would be expected given the ease with which these common products spread, commercially available soft-tub margarine and butter each displayed a smooth force-deformation curve without any stress accumulation, characteristic of plastic flow behaviour.…”

Section: Resultsmentioning

confidence: 99%

Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats

Nicholson

Marangoni

2021

Current Research in Food Science

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Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition. Here, this approach was extended to a variety oils of differing fatty acid compositions. Reactions were performed at 65 °C for 48 h at a triacylglycerol:glycerol molar ratio of 1:1, using the non-regiospecific Candida antarctica lipase B. In all oil systems, a 20 °C increase in crystallization onset temperature was observed following glycerolysis. Solid fat content increases resulting from glycerolysis were greatest for oils containing >10% saturated fat along with a high oleic acid content. The solid fat content of tigernut oil at 5 °C increased from 8% to 34% following glycerolysis. Tigernut glycerolysis product was used to make margarine with plasticity similar to commercial margarine and butter. This research demonstrates that glycerolysis is a general strategy to convert liquid oils into structural fats used in food applications, and thus replace palm oil and hydrogenated fats.

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Nonlinear viscoelasticity of fat crystal networks

Cited by 31 publications

References 58 publications

Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil

Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil

Candelilla wax‐based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques

Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats

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