Sonocrystallization of Interesterified Soybean Oil With and Without Agitation

Abstract

Interesterified soybean oil was crystallized at 29, 34, and 35 C with and without the use of highintensity ultrasound. Samples were crystallized using either (1) continued agitation for the entire crystallization process (CA) or (2) agitation for 10 min (A10) followed by static crystallization. Sonication and agitation decreased the induction period of nucleation at higher temperatures and changed the crystal morphology, crystallization kinetics, and viscoelasticity of the sample. Sonication reduced the crystal sizes and significantly (P <0.05) increased the viscosity (5.2 AE 1.2 to 2369.6 AE 712.1 Pa s) and elastic modulus (83.2 AE 4.1 to 69,236.7 AE 26,765 Pa) of the crystalline networks obtained at 29 C under A10 condition. An increase in viscosity and elasticity was also observed for sonicated samples crystallized at 34 and 35 C under A10 and all CA conditions but these differences were not statistically significant (P >0.05). Sonication increased crystallization rates for all conditions tested. Kinetic constants obtained from an Avrami fit increased from1.3 × 10 −5 to 6.8 × 10 −5 min −n for samples crystallized at 29 C A10 without and with sonication, respectively, and from 2.6 × 10 −9 to 2.4 × 10 −7 min −n for samples crystallized at 34 C A10 without and with sonication, respectively. This increase in the crystallization rate was also observed for samples crystallized under the CA condition at 29 C. J Am Oil Chem Soc (2018) 95: 571-582 572 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 571-582

Sonocrystallization of a Palm‐Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger

“…G' and G" were both correlated to OBC (G' P < 0.001, r = 0.94; G" P < 0.001, r = 0.97) and there were not correlated to hardness and crystal size ( P > 0.05). Similar behavior was previously found and even though no differences were found in crystal size, an increase in G' and G" values were observed when sonication was applied in a sample crystallized statically (without agitation after sonication) (Kadamne and Martini, 2018). These results reinforce the higher efficiency of sonication on improving physical properties when it is applied in the presence of few crystals, with the right amount of solid material (SFC) (Gregersen et al, 2019; Ye et al, 2011), and with no further agitation which would weaken inter‐crystal connections in the fat.…”

“…HIU operates at high power levels and low frequencies (20 to 100 kHz), and is considered a sustainable, green, and economical technique to improve physical properties of low‐saturated lipids (Lee et al, 2018). Also known as sonocrystallization, HIU might play a key role as an external factor to control or tailor crystal structure and shape (Chen et al, 2013; da Silva et al, 2020; Ye et al, 2011), form stable polymorphic forms (Higaki et al, 2001; Ueno et al, 2003), reduce the induction time of crystallization (Gregersen et al, 2019; Martini et al, 2008), increase the rate of crystallization (Kadamne and Martini, 2018; Lee et al, 2018; Silva et al, 2017; Ye and Martini, 2015), improve oil‐binding capacity (da Silva et al, 2020), and delay phase separation (Jana and Martini, 2014). Most of the studies mentioned above were developed in a lab‐scale flow cell or in batch.…”

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

“…This change in crystal size is due to the shear forces generated during sonication that are able to break crystals and induce secondary nucleation (Wagh, Birkin, & Martini, 2016). Previous studies in fats with lower content of saturated fatty acids showed a similar behavior where HIU generated a more organized crystalline network (Chen et al., 2013; da Silva & Martini, 2019; Kadamne & Martini, 2018; Kadamne, Ifeduba, Akoh, & Martini, 2017a, 2017b; Lee, Claro da Silva, Gibon, & Martini, 2018; Silva, Lee, Gibon, & Martini, 2017; Suzuki, Lee, Padilla, & Martini, 2010; Ye et al., 2011).…”

“…This time was chosen since it corresponds to the onset of crystallization. Previous studies in our laboratory have shown that HIU is more efficient at inducing crystallization when applied at the onset of crystallization and when the sample crystallizes under static conditions (Kadamne & Martini, 2018; Ye, Wagh, & Martini, 2011). HIU was applied using a microtip of 3.2 mm diameter operating at an amplitude of 216 µm (90 W) for 10 s. Samples were kept at 30 °C for 90 min to allow full crystallization under static conditions.…”

Effect of storage time on physical properties of sonocrystallized all‐purpose shortening

“…Palm oil has a slow crystallization rate (Omar et al., 2015; West & Rousseau, 2017) causing posthardening during storage (Omar et al., 2015; Ribeiro et al., 2015). Previous research in our laboratory has shown the effect of high‐intensity ultrasound (HIU) on physical properties of various lipids due to its effect on their crystallization behavior (da Silva & Martini, 2020; da Silva, Cooper, Lee, Gibon, & Martini, 2020; Giacomozzi et al, 2020; Jana & Martini, 2016; Kadamne & Martini, 2018; Lee, Silva, Gibon, & Martini, 2018; Lee & Martini, 2019; Maruyama, Wagh, Gioielli, Claro da Silva, & Martini, 2016; Silva, Lee, Gibon, & Martini, 2017). A few studies have shown the impact of storage on sonicated (Frydenberg, Hammershoj, Dalsgaard, Andersen, & Wiking, 2013; Gregersen et al., 2019) and nonsonicated (Sahri & Dian, 2011; Vereecken, Foubert, Smith, & Dewettinck, 2007; West & Rousseau, 2017; Zhu et al., 2018; Zhu et al., 2020) lipids; however, long‐term storage with different storage temperature has not been performed using a palm‐based shortening.…”