The influence of combined emulsifier 2 in 1 on physical and crystallization characteristics of edible fats

Radujko, I.; Jurić, Jelena; Pajin, Biljana; Omorjan, Radovan; Šereš, Zita; Šoronja-Simović, Drаgana

doi:10.1007/s00217-011-1458-0

Cited by 14 publications

(16 citation statements)

References 11 publications

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“…Food emulsifiers are well-known additives that exhibit wide application in food industry, (Radujko et al, 2011). The study of the effects of several emulsifiers in lipid systems is of great interest for improving the quality of the food products (Maruyama et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Crystallisation of palm olein under the influence of sucrose esters

Tangsanthatkun

Sonwai

2019

Int J of Food Sci Tech

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Summary This work studied the effects of three sucrose esters (S170, P170 and L195) on the crystallisation of palm olein (PO). The effect of the emulsifiers on the crystallisation behaviour, crystallisation curves, microstructure and polymorphism was investigated. Both S170 and P170 accelerated the early stages, via template effects, but suppressed the later stages of PO crystallisation. The effect on the latter stages was stronger with P170 than S170. In contrast, L195 suppressed PO crystallisation at all time points. Through DSC, S170 and P170 only associated with the high‐melting fraction of PO whereas L195 showed little influence. All SEs exhibited no effect on polymorphism. S170 and P170 greatly reduced PO crystal size but increased crystal number while the L195 increased the crystal size but decreased the crystal number especially at low concentration. Overall, S170, P170 and L195 influence PO crystallisation kinetics but the effect was dependent on the emulsifier concentration.

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Section: Introductionmentioning

confidence: 99%

Crystallisation of palm olein under the influence of sucrose esters

Tangsanthatkun

Sonwai

2019

Int J of Food Sci Tech

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“…Food emulsifiers can improve the texture, stability, volume, softness, aeration and shelf life of fat-based applications [8]. Emulsifiers can modify the solidification of fats by either delaying or promoting their crystallization and/ or nucleation [9,10], with those containing acyl groups similar to those of the crystallizing fat shown to accelerate solidification [11,12].…”

Section: Introductionmentioning

confidence: 99%

Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties

Sonwai

Podchong

Rousseau

2016

J Americ Oil Chem Soc

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Sorbitan esters (SEs) are shown to strongly influence the solidification kinetics and fat crystal morphology, but not polymorphic behaviour, of coconut oil (CNO). Solid-state SEs (sorbitan monopalmitate, monostearate, and tristearate) affect both the high-and low-melting fractions of CNO by decreasing induction time and by increasing crystallization rate as well as the number concentration of crystals. Liquid-state SEs (sorbitan monoleate and trioleate) and canola oil do not specifically influence the high-or low-melting fraction of CNO but do slow crystallization and lengthen induction time. The influence of sorbitan monolaurate, the only SE with an acyl group similar to that of CNO, is shown to depend on the crystallization temperature. At temperatures below its melting point, it only affects CNO's high-melting fraction; at temperatures above its melting point, crystallization of both fractions is extensively decelerated. The lack of influence in polymorphic behaviour by any SE confirms no alteration of subcell arrangement, suggesting a lack of complementarity with the crystallizing fat. Overall, these SEs significantly impact the crystallization kinetics of CNO; however, this largely depends on type and concentration.

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“…Although mixtures of emulsifiers are often applied in industrial practice, fundamental research on this topic is very much lacking. The influence of the addition of emulsifier mixtures on fat crystallization in emulsions and in bulk phase has only a few times been the subject of investigation. A first study showed that the addition of a combination of highly hydrophobic and highly hydrophilic sucrose oligoesters delays the crystallization of a palm‐based fat more than the addition of only highly hydrophobic sucrose oligoesters.…”

Section: Introductionmentioning

confidence: 99%

Monoglycerides, polyglycerol esters, lecithin, and their mixtures influence the onset of non‐isothermal fat crystallization in a concentration dependent manner

Daels

Rigolle

Block³

et al. 2015

Euro J Lipid Sci & Tech

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The objective of this study was to investigate the influence of commercially available monoacylglycerol (M), polyglycerol esters (P), and sunflower lecithin (L) on the onset of crystallization of bulk fat as a function of the added concentration. Not only a single type of emulsifier, but also binary and ternary mixtures of M, P, and L were added to the two different "host" fats using a statistically sound mixture design. The obtained mixtures were analyzed for their non-isothermal crystallization behavior by differential scanning calorimetry. If a single type of emulsifier was added, the nucleation was accelerated when adding M or P, while L addition had no significant effect. Furthermore, it was shown that the minimum concentration necessary to provoke a nucleation accelerating effect is lower for P than for M. Antagonistic effects between M and L (and not between P and L) were suggested by the coefficient estimates of the special cubic model.Practical applications: Palm oil (PO) is one of the most consumed vegetable oils in the world because of its unique physical properties. It imparts a very high stability to the b 0 crystal form, yielding relatively small crystals which give a smooth texture to e.g., margarines and shortenings. Because PO is semi-solid at room temperature, it forms an ideal hard stock to be used in trans free food products. However, PO has a slow crystallization rate and an unusually long a-lifetime. These disadvantages can be overcome by the addition of an emulsifier acting as crystallization modifier (e.g., monoacylglycerols and diacylglycerols) [1]. Furthermore, from a nutritional point of view, the saturated fatty acids present in PO [2], are among the factors contributing to cardio-vascular diseases [3]. When using more unsaturated fats as hard stock, the use of additives in order to avoid compromising the functionality of the food product should be further investigated.

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The influence of combined emulsifier 2 in 1 on physical and crystallization characteristics of edible fats

Cited by 14 publications

References 11 publications

Crystallisation of palm olein under the influence of sucrose esters

Crystallisation of palm olein under the influence of sucrose esters

Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties

Monoglycerides, polyglycerol esters, lecithin, and their mixtures influence the onset of non‐isothermal fat crystallization in a concentration dependent manner

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