Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats

Bootello, Miguel A.; Hartel, Richard W.; Levin, M.A.; Blanes, José María Martínez; Real, C.; Garcés, Rafael; Martı́nez-Force, Enrique; Salas, Joaquı́n J.

doi:10.1016/j.foodchem.2012.11.141

Cited by 33 publications

(15 citation statements)

References 27 publications

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“…Recently, Bootello described the production of different stearate rich butter fractions through solvent fractionation of HSHO sunflower oil, which was subsequently blended with palm mid fraction . The isothermal crystallization kinetics of the sunflower hard stearins when compared alone and with formulated CBE blends demonstrated varying crystallization mechanisms according to their TAG composition .…”

Section: Introductionmentioning

confidence: 99%

Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Kadivar

Clercq

Danthine

et al. 2016

Euro J Lipid Sci & Tech

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A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory rheology, XRD, and PLM were used for this purpose. All the techniques confirmed that at 20 degrees C isothermal crystallization of all the blends is a two-step process with formation of alpha crystals in the first step and formation of beta' crystals in the second step. The blends with high amount of CBEs contained more high-melting triacylglycerols (TAGs) and diacylglycerol (DAG) in compare with CB acting as seed crystals enhancing the formation of alpha- crystals in the first crystallization step. Therefore, the induction time of the first crystallization step was inversely related to the amount of CBE. In contrast, the subsequent polymorphic transition was delayed by the presence of the CBE due to their low-melting TAGs. However, adding up to 5% CBE did not change the Foubert's parameters for isothermal crystallization significantly. All the blends (except 5% HOSO CBE), had alpha mediated beta' crystallization. Picturing of the microstructure showed that for the CB and the blends up to 50% large microstructures, indicative of the beta(V) polymorph developed during storage. At 100%, a dense network of spherulites was formed at the beginning of the crystallization period, but upon further storage, no large morphological changes were observed

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Section: Introductionmentioning

confidence: 99%

Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Kadivar

Clercq

Danthine

et al. 2016

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Moreover, the maximum SFC values at 20°C for all fats were lower when compared with those obtained at 0°C. Also crystallization of Ivory Coast cocoa butter and blends obtained by mixing sunflower hard stearin and palm mid fraction was slower at 20°C than at 18°C (Bootello et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the mathematical model can act as a useful tool to describe crystallization process quantitatively. The Avrami and/or Gompertz models were applied by many authors for description of crystallization of different CBs, confectionery fats, milk fats, filling fats, hard fats, hydrogenated palm kernel stearin, palm oil-based margarines, dark chocolate and its blends with butterfat, hazelnut and coconut oils, blends of a high-melting fraction of milk fat, and sunflower oil (Bootello et al, 2013;Cerdeira, Martini, Candal, & Herrera, 2006;de Oliveira, Ribeiro, Dos Santos, Cardoso, & Kieckbusch, 2015;Liu, Meng, Zhang, Shan, & Wang, 2010;Marangoni & McGauley, 2003;Pajin, Karlović, Omorjan, Sovilj, & Antić, 2007;Rothkopf & Danzl, 2015;Wang et al, 2004). Recently, a new Foubert model has been employed to analyze the crystallization kinetics of different CBs, milk chocolate with addition of sunflower and soy lecithin, fat blends and milk fat (Foubert, Dewettinck, Janssen, & Vanrolleghem, 2006;Foubert, Vanrolleghem, Thas, & Dewettinck, 2004;Vereecken, De Graef, Smith, Wouters, & Dewettinck, 2010;Vereecken, Foubert, Smith, Sassan, & Dewettinck, 2010;Rigolle et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Comparison of the crystallization behaviors of different types of cocoa butters and chocolates

Szydłowska‐Czerniak

Rabiej

Pawłowicz

2016

Journal of Food Processing and Preservation

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Nucleation and crystal growth rate of cocoa butters (CBs) and fats from chocolates with different compositions were studied and compared. Pulsed nuclear magnetic resonance was applied to determine the isothermal crystallization kinetics of these fat samples. Crystallization behaviors of the studied CBs and five different chocolate types: dark (DCh43%), white (WCh), and milk (MCh25%, MCh27%, MCh30%) were tested at two different isothermal temperatures, namely, 0°C and 20°C. The fatty acid composition and temperature affect the crystallization kinetics of CBs and chocolates. The crystallization kinetic parameters were calculated by using the Foubert model. The Foubert model revealed the best fit for all studied fat samples (R2 = 0.8951–0.9973). The principal component analysis and hierarchical cluster analysis were used for discrimination of similarities and differences of the studied CBs and chocolates based on their fatty acid compositions and crystallization behaviors. Practical applications Quality and acceptability of confectionery products produced from cocoa depend on chemical and physical properties of cocoa butter. Therefore, the kinetics of fat crystallization is important for controlling operations in the confectionery industry to produce the desired products. For this reason the crystallization kinetics of different cocoa butters and various types of chocolates were observed by means of changes in solid fat content as a function of time and described using Foubert model.

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“…A small melting peak at ∼41°C corresponding to the StOSt β polymorph was also observed for the Si‐treated 80:20 samples containing a high level of POSt. Bootello et al recently reported melting events for three different sunflower hard stearins evaluated via stop‐and‐return DSC. Although the TAG profiles of their stearins were different (lower StOSt and POSt levels and higher AOSt and BOSt) than that presented in this works they also observed three peaks at similar temperatures to those seen here which they assigned to the melting of α, β′ and β polymorphs based on the reasoning that these are commonly found in TAG systems.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, Salas et al reported the production of different stearate‐rich butter fractions by solvent fractionation of high stearic–HOSO, which were further blended with PMF . The isothermal crystallisation kinetics of the sunflower hard stearins when compared alone and with formulated CBE blends demonstrated varying crystallisation mechanisms according to their TAG composition .…”

Section: Introductionmentioning

confidence: 99%

Characterisation of high 1,3‐distearoyl‐2‐oleoyl‐sn‐glycerol content stearins produced by acidolysis of high oleic sunflower oil with stearic and palmitic acids

Ray

Smith²,

Bhaggan³

et al. 2014

Euro J Lipid Sci & Tech

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Nine different stearin fractions with 1,3‐distearoyl‐2‐oleoyl‐sn‐glycerol (StOSt) contents ranging from 69–84% were obtained via fractionation from fats produced by acidolysis of high oleic sunflower oil (HOSO) with various mixtures of stearic (either 95 or 98% pure) and palmitic acids (98% pure). Samples were further treated with silica to reduce the oxidised glyceride and DAG content. Isothermal crystallisation at 20°C showed a single main peak, but evidence of crystallisation during the initial DSC transient was also apparent for high StOSt content samples. This was confirmed as the α form by stop‐and‐return DSC and XRD. The main crystallisation event was generally faster (including a shorter induction time) for samples with higher StOSt levels (lower POSt levels). Silica treatment generally accelerated transformations to higher polymorphs (γ, β′ and β). Raman microscopy experiments showed that crystallisation of the β‐form was achieved after 7 days storage at 20°C but only in the silica treated stearin samples. This is consistent with higher solid fat content (SFC) values that were obtained with silica treated samples, which also increased with higher levels of StOSt. The results suggest that such stearins could potentially replace shea stearin in cocoa butter equivalents (CBE) formulations. Practical applications: This paper has two main practical applications: (i) Provides knowledge and understanding of the crystallisation and polymorphic behaviour of isolated hard stearins, obtained from enzymatic acidolysis of high oleic sunflower oil, which can be further used in CBE formulations. (ii) The presence of minor components significantly delays the crystallisation of the stearins, confirming the desirability of higher quality (less oxidised/hydrolysed) fat ingredients.

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Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats

Cited by 33 publications

References 27 publications

Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Comparison of the crystallization behaviors of different types of cocoa butters and chocolates

Characterisation of high 1,3‐distearoyl‐2‐oleoyl‐sn‐glycerol content stearins produced by acidolysis of high oleic sunflower oil with stearic and palmitic acids

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