Physical properties of fats in food

Sato, Kiyotaka; Ueno, Satoru

doi:10.1002/9781118788745.ch1

Cited by 21 publications

(24 citation statements)

References 128 publications

(140 reference statements)

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“…In this study, we studied the crystallization of a binary mixture of 1,3-dioleoyl-2-palmitoyl-sn-glycerol (OPO) and 1,3-dipalmitoyl-2-oleoyl-sn-glycerol (POP) with an interest in using the two TAG for edible fats, having advantageous properties of no-trans, low-saturated, and high-oleic fats. Previous studies have shown that OPO and POP form molecular compound (MC) crystals at the ratio of OPO: POP = 1:1 mixture (Bayés-García, Calvet, Cuevas-Diarte, Ueno, & Sato, 2015;Ikeda, Ueno, Miyamoto, & Sato, 2010;Ikeda-Naito, Ogawa, & Ueno, 2017;Larsson, Quinn, Sato, & Tiberg, 2006;Minato et al, 1997;Moran, 1963;Sato & Ueno, 2014;Sibbald, Carney, & Marangoni, 2016). Its stable polymorphic form is β, which has a double-chainlength structure.…”

Section: Introductionmentioning

confidence: 99%

Crystallization Behavior of Molecular Compound in Binary Mixture System of 1,3‐Dioleoyl‐2‐Palmitoyl‐sn‐Glycerol and 1,3‐Dipalmitoyl‐2‐Oleoyl‐sn‐Glycerol

Nakanishi

Mikiya

Ishiguro

et al. 2018

J Americ Oil Chem Soc

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Previous studies showed that the stable β‐form of molecular compound (MC) crystals having a double‐chain‐length structure is formed in a binary mixture system of 1,3‐dioleoyl‐2‐palmitoyl‐sn‐glycerol (OPO) and 1,3‐dipalmitoyl‐2‐oleoyl‐sn‐glycerol (POP) with a 1:1 concentration ratio of OPO and POP. The use of MC crystals made of POP and OPO for edible applications, such as margarine, is advantageous due to no‐trans, low‐saturated, and high‐oleic fats. Industrial manufacturing technology involves rapid cooling processes, and the kinetic properties of crystallization of MC of OPO and POP are required. In this study, we clarified the crystallization of MC of OPO and POP under rapid cooling at rates of 1–150 °C min−1, using synchrotron radiation time‐resolved X‐ray diffraction and differential scanning calorimetry methods. The main results are as follows: (1) POP and OPO crystallized in separate manners without the formation of MC crystals under rapid cooling (>40 °C min−1), while MC crystals started to form with decreasing rates of cooling in addition to the POP and OPO crystals (<30 °C min−1); (2) metastable and stable forms sub‐α, α, β′, and β of POP and OPO were formed, whereas the MC crystals of β were formed during the cooling processes; and (3) the heating processes after crystallization by rapid cooling caused separate melting of the metastable and stable forms of POP and OPO crystals and the formation of MC crystals of β made of POP and OPO, as well as melting of the MC crystals alone.

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Section: Introductionmentioning

confidence: 99%

Crystallization Behavior of Molecular Compound in Binary Mixture System of 1,3‐Dioleoyl‐2‐Palmitoyl‐sn‐Glycerol and 1,3‐Dipalmitoyl‐2‐Oleoyl‐sn‐Glycerol

Nakanishi

Mikiya

Ishiguro

et al. 2018

J Americ Oil Chem Soc

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“…However, the polymorphic behavior of saturated-unsaturated mixedacid TAGs is more complicated than that of monoacid TAGs, since the molecular interactions of the aliphatic chains, methyl end stacking, and glycerol conformation of mixed-acid TAGs are modified, as opposed to those of monoacid TAGs 7,8 . As a consequence, the relative stability of multiple polymorphic forms and their mutual solubility are modified 1,9,10 .…”

Section: Introductionmentioning

confidence: 99%

“…From an industrial viewpoint, in order to explore the possibility of engineering the nanostructure of fats to target specific functionalities, an in-depth knowledge of the TAG structure-mixing behavior relationship is required 10 .…”

Section: Introductionmentioning

confidence: 99%

Binary Phase Behavior of Saturated-Unsaturated Mixed-Acid Triacylglycerols—A Review

2018

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“…The template effect is more effective in promoting fat crystallization than general heterogeneous nucleation. The necessary conditions for the template effect are summarized as follows (Bayés‐García et al, ; Sato & Ueno, ): (1) similarity in the molecular shape (saturated or unsaturated fatty acids or the chain lengths between the template and fat); (2) high thermal stability; and (3) optimal supercooling. In addition, the additive that acts as a template should selectively promote the nucleation of specific subcell packing (Sato et al, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Fatty Acid Moieties of Sorbitan Esters on Polymorphic Occurrence of the Palm Mid‐Fraction

Ishibashi

Hondoh

Ueno

2018

J Americ Oil Chem Soc

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The influence of chain length and subcell packing of fatty-acid moieties in sorbitan esters (SE) on the polymorphism of the palm midfraction (PMF) was examined. SE with different fatty-acid moieties (sorbitan tripalmitate; sorbitan tristearate [STS]; and sorbitan tribehenate [STB]) were blended with PMF and PMF polymorph formation was examined using synchrotron radiation X-ray diffraction and differential interference contrast microscopy. PMF without additives was crystallized in the β 0 form under the isothermal condition at 22 C; however, the addition of STS, which forms an α subcell structure, promoted the crystallization of PMF in the α form. In contrast, crystallization of PMF in the β 0 form was accelerated by the addition of STB. These results showed that when the chain length of the fatty-acid moiety between fat and emulsifiers was similar, the crystallization of PMF in the α form was promoted by the α subcell packing in STS crystals that were nucleated prior to PMF crystallization. In contrast, STB crystals, which have an α subcell packing, accelerated the crystallization of PMF in the β 0 form because of the large difference between the chain lengths of STB and PMF. Therefore, structural similarities in both the chain length and the subcell packing are essential features that regulate the template effect, and the promotion of the crystallization of PMF in the β 0 form by the addition of STB was caused by heterogeneous nucleation.Keywords Template effect Á Heterogeneous nucleation Á Fat crystallization Á Emulsifier Á Subcell packing Á Chain length structure J Am Oil Chem Soc (2018) 95: 709-720.

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Physical properties of fats in food

Cited by 21 publications

References 128 publications

Crystallization Behavior of Molecular Compound in Binary Mixture System of 1,3‐Dioleoyl‐2‐Palmitoyl‐sn‐Glycerol and 1,3‐Dipalmitoyl‐2‐Oleoyl‐sn‐Glycerol

Crystallization Behavior of Molecular Compound in Binary Mixture System of 1,3‐Dioleoyl‐2‐Palmitoyl‐sn‐Glycerol and 1,3‐Dipalmitoyl‐2‐Oleoyl‐sn‐Glycerol

Binary Phase Behavior of Saturated-Unsaturated Mixed-Acid Triacylglycerols—A Review

Influence of Fatty Acid Moieties of Sorbitan Esters on Polymorphic Occurrence of the Palm Mid‐Fraction

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