Rheology and Mechanical Properties of Fats

González-Gutiérrez, Joamín; Scanlon, Martin G.

doi:10.1016/b978-0-12-814041-3.00005-8

Cited by 18 publications

(12 citation statements)

References 111 publications

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“…In case of gluten‐free formulations, it becomes even more crucial due to the relatively rapid stalling of gluten‐free baked products (Demirkesen et al, ). The main functions of shortening in cake formulations are aeration of the batter, providing moistness and tenderness, and a prolonged shelf life (Brooker, ; Gonzalez‐Gutierrez and Scanlon, ; Hartnett, ). Especially, the aeration property of fat is very crucial in cake making because aerated batter significantly impacts the final volume and texture of the product.…”

Section: Resultsmentioning

confidence: 99%

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Demirkesen

Mert

2019

J Americ Oil Chem Soc

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Formulating gluten-free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten-free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated in the gluten-free cake formulations. When the BW oleogel was used alone, the overrun values of the batter samples decreased, indicating reduced air-holding ability. Product porosity and specific volume of the samples were also diminished with complete replacement of the shortening with BW oleogel. Nevertheless, 45%, 30%, and 15% replacement of the shortening with BW oleogel resulted in batter and baked product properties comparable to those of the control products. Rheological and textural measurements, microscopy, and bubble size distribution suggested that gradual replacement of shortening with oleogels may be an alternative method for a partial reduction of saturated fat without altering the physical properties of gluten-free aerated products.

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Section: Resultsmentioning

confidence: 99%

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Demirkesen

Mert

2019

J Americ Oil Chem Soc

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“…Several SLs (for example, CBEs and trans-free plastic fats), which are solid like at room temperature, are mixtures where liquid oils are entrapped in a three-dimension network formed by solid fat crystals (Acevedo & Marangoni, 2015;Acevedo, Peyronel, & Marangoni, 2011). The mechanical properties of the fat crystalline network are defined by the amount of solid fat crystals, their size, shape, and structural organization, which further determine the texture of the fat-based products (Gonzalez-Gutierrez & Scanlon, 2018). Oscillatory shear rheology has been widely applied to characterize the mechanical properties of the fat crystalline network and to investigate the structure-function relationship of fat systems, which can be categorized as two modes: small amplitude and large amplitude oscillatory shear rheology (referred to SAOS and LAOS, respectively), according to the magnitude of the applied stress or strain (Gonzalez-Gutierrez & Scanlon, 2018;Macias-Rodriguez & Marangoni, 2018;Rigolle, Van Den Abeele, & Foubert, 2018).…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…In contrast to SAOS, LAOS can provide nonlinear viscoelastic information of fat systems, which is of practical importance in the processing and application of fat-based products such as extrusion of shortening and spreading of butter (Macias- Rodriguez & Marangoni, 2018;Rodriguez, 2019). When the applied stress exceeds the yield stress, plastic flow occurs as a result of the breakdown of the weak interactions between fat crystals, and the fat network can restore due to the restructuring of the fat crystals once the stress is removed (Gonzalez-Gutierrez & Scanlon, 2018). Nevertheless, it should be noted that LAOS has not been extensively used in an SL system as SAOS, and the large deformation rheological behavior of SLs is traditionally studied by using the compression mode of a texture analyzer from which "hardness" or "firmness" can be obtained (Saghafi et al, 2018;Tavernier, Norton, et al, 2019b).…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…The mechanical properties of the fat crystalline network are defined by the amount of solid fat crystals, their size, shape, and structural organization, which further determine the texture of the fat‐based products (Gonzalez‐Gutierrez & Scanlon, ). Oscillatory shear rheology has been widely applied to characterize the mechanical properties of the fat crystalline network and to investigate the structure–function relationship of fat systems, which can be categorized as two modes: small amplitude and large amplitude oscillatory shear rheology (referred to SAOS and LAOS, respectively), according to the magnitude of the applied stress or strain (Gonzalez‐Gutierrez & Scanlon, ; Macias‐Rodriguez & Marangoni, ; Rigolle, Van Den Abeele, & Foubert, ). A typical oscillatory test measures an output of the stress (strain) wave in response to an input of a sinusoidal strain (stress) wave, and from the stress–strain curve various rheological parameters including complex modulus ( G* ), phase angle ( δ ), storage modulus ( G′ ), loss modulus ( G′′ ), and yield stress ( σ γ ) can be obtained (Rao, ).…”

Section: Physicochemical Properties Of Slsmentioning

confidence: 99%

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Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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“…Gonzalez-Gutierrez & Scanlon, 2012; of networks formed from the melt strongly depend on the processing conditions during cooling, like temperature and shear. These determine an intricate interplay between formation of fat crystals and their aggregation into larger structures (DavidSato & Ueno, 2011)…”

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confidence: 99%

Multiscale assessment of food lipid structures

Nikolaeva¹

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In these storage organelles lipids exist in liquid and liquid-crystalline (LC) phases, the latter as interfacial layers. In order to use plant lipids in food ingredients and products, they must undergo several structural and compositional conversions in the "farm-to-fork" chain. These processing routes have schematically been depicted for several fat-continuous food products in Figure 1.1. Industrial processing involving shear, temperature and pressure can significantly modulate the self-assembly of lipids (Leser, Sagalowicz, Michel, & Watzke, 2006; Farnaz Maleky, 2015). Lipids can organise themselves in a wide range of hierarchical crystalline and LC structures, which can span multiple scales from nano-, via meso-to macro (Kulkarni, 2012; Leser et al., 2006; Michalski et al., 2013). The organisation of both multiscale crystalline and LC lipid systems is governed by interplay of molecular and colloidal interactions. These underlie the physical properties of lipid systems when they undergo melting, crystallisation, and flow. Figure 1.1. Schematic example of lipid structures as they occur changes throughout the farm-to-fork supply chain of fat-continuous foods. 10 Chapter 1 colloidal dispersions (water-in-oil (W/O) and oil-in-water (O/W) emulsions) which can present a route for effective manufacturing of emulsified food products (Rousseau, 2000; Sato & Ueno, 2011). Current insights in the hierarchical multiscale architecture of fats are schematically summarized in Figure 1.2 (Farnaz Maleky, 2015; Marangoni et al., 2011). The formation of fat crystal network starts with the self-assembly of the TAG molecules into crystalline lamellar mesostructures. These lamellae stack epitaxially to form a crystalline domain, known as a crystalline nanoplatelet (CNP) (Acevedo & Marangoni, 2014). The CNPs can aggregate to larger microstructures that are plate-like, needle-like or spherulitic. Many factors affect the formation and the properties of fat crystal networks (Marangoni et al., 2011). The structural properties of TAG CNPs are influenced by the molecular properties of TAGs and their composition. Traditionally, formation of fat crystal networks via industrial processing routes involves melting and cooling steps. It is well known that changes in the shear rate and temperature during these steps lead to changes in the multiscale crystal network structures in fat-based systems (Farnaz Maleky & Mazzanti, 2018). They determine an intricate interplay between formation of fat crystals and their aggregation into larger structures. The strong coupling of the crystallisation and aggregation is adding significant complexity to the industrial manufacturing of fat-based food products. Figure 1.2. Structural levels present in a triacylglycerol (TAG) crystal network. Adapted from (Marangoni et al., 2019) with permission from Springer. 12 Chapter 1 1.2. Assessment of multiscale lipid structures The heterogeneous composition and structure of lipid-based foods put them among the most challenging systems to be studied at different length scale...

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Rheology and Mechanical Properties of Fats

Cited by 18 publications

References 111 publications

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Multiscale assessment of food lipid structures

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