Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

Abstract

The formation and stabilization of fat crystals in palm oil (PO) by the templating effects of sorbitan tristearate (STS) and sucrose stearate (S-370) were examined. We observed that the crystallization mechanism occurred via heterogeneous nucleation, which was induced by co-crystallization or seeding, after the addition of STS or S-370, respectively. Overall, both emulsifiers, STS and S-370, caused an increase in the hardness of PO, which was related to changes in the microstructure. In addition, the intensity of this effect was shown to be dependent on the emulsifiers concentration. In differential scanning calorimetry analysis, S-370 proved to be associated predominantly to the crystallization of high-melting triacylglycerols (TAGs), while STS showed to actuate the crystallization of high and low-melting TAGs. Moreover, the addition of STS improved the polymorphic stability of the PO, while the use of S-370 resulted in a soft texture at lower temperatures. ARTICLE HISTORY

Crystallisation of palm olein under the influence of sucrose esters

“…Domingues et al . () obtained similar results in relation to the isolated crystallisation of S370 at high temperature in palm oil which accelerated the crystallisation of TAGs with high melting point in the oil. The crystallisation thermograms of PO blended with P170 exhibited a similar trend to those of PO mixed with S170.…”

“…This T CO increase was similar to that reported by Domingues et al . () that T CO of palm oil increased with the addition of sorbitan tristearate and SE (S370). As the amount of S170 increased from 0.5 to 5% wt., T CO decreased from 9.3 to 8 °C ( P < 0.05) (Table ).…”

“…Contrarily, the addition of S370 was found to promote the initial formation of β‐form in palm oil by Domingues et al . (). Finally, the addition of 0.5–1% wt.…”

“…More recently, Domingues et al . () reported that SE (S370) enhanced the hardness and improved the polymorphic stability of palm oil.…”

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review

“…83 For modification of the crystallization behaviour and to control the growth of fat crystals in postcrystallization, the addition of emulsifiers at small amount (0-2%) to the fat blend is also a popular trend in food industry. 3,[84][85][86][87][88][89][90] For this approach, the adding concentration and fatty acid moiety of these additives are key factors to their effectiveness. Some popular additives in lipid industry are monoaclyglycerols (MAG) and diacylglycerols (DAG) which are the byproducts in manufacturing and purifying palm oils.…”