The Influence of Lecithin from Different Sources on Crystallization and Physical Properties of Nontrans fat

Abstract

Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical Applications Soybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well.

Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product

“…As our previous investigation (Lončarević et al . ) showed that the viscosity of NTFCP fat was 5.14 Pa s, it may be assumed that the addition of oil in cocoa cream production reduce fat phase viscosity up to five times, improoving its spreadability. Thixotropic curve area of fat phase having rapeseed or sesame oil has higher values compared to the control sample of fat phase with pure sunflower oil.…”

“…Our previous research (Lončarević et al . ) showed fatty acid composition of fat NTFCP, containing 0.11% of trans fatty acids. Composition of fatty acids in examined oils is given in Table .…”

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

“…The influence of lecithin on the rate of fat crystallization has been studied several times, but with apparently contradicting results. The crystallization rate was observed to either increase , remain unaffected , or decrease due to lecithin addition. Svanberg et al and Dhonsi et al suggested that lecithin interferes with the nucleation process while Vanhoutte et al showed that lecithin can also influence crystal growth.…”

“…The kinetics, usually described by the crystallization rate, are important for controlling the rate of operations in the food industry. The thermodynamics, however, strongly influence the mechanical behavior of fats, including hardness and spreadability and are mostly referred to by the equilibrium solid fat content (SFC), although this is not the only relevant determining characteristic (e.g., also the number and size of the crystals matter) .…”

“…Svanberg et al and Dhonsi et al suggested that lecithin interferes with the nucleation process while Vanhoutte et al showed that lecithin can also influence crystal growth. Only one study investigated the influence of type of lecithin on fat crystallization, but no significant effects could be observed .…”