Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Musfirah ZulkurnainFarnaz Maleky

Abstract

Different fractions of fully hydrogenated soybean oil (FHSBO) in soybean oil (10-30% w/w) and the addition of 1% salt (sodium chloride) were used to investigate the effect of high-pressure treatments (HP) on the crystallization behaviors and physical properties of the binary mixtures. Sample microstructure, solid fat content (SFC), thermal and rheological properties were analyzed and compared against a control sample (crystallized under atmospheric condition). The crystallization temperature (Ts) of all model fats under isobaric conditions increased quadratically with pressure until reaching a pressure threshold. As a result of this change, the sample induction time of crystallization (tc) shifted from a range of 2.74-0.82 min to 0.72-0.43 min when sample crystallized above the pressure threshold under adiabatic conditions. At the high solid mass fraction, the addition of salt reduced the pressure threshold to induce crystallization during adiabatic compression. An increase in pressure significantly reduced mean cluster diameter in relation to the reduction of tc regardless of the solid mass fraction. In contrast, the sample macrostructural properties (SFC, storage modulus) were influenced more significantly by solid mass fract...Continue Reading

References

Jan 1, 1982·Annual Review of Biophysics and Bioengineering·K Heremans
Aug 15, 2006·Advances in Colloid and Interface Science·C HimawanA G F Stapley
Mar 18, 2010·Annals of the New York Academy of Sciences·Antonio DelgadoRainer Benning
Mar 18, 2010·Annals of the New York Academy of Sciences·Peter FerstlWinfried Russ
Jul 27, 2010·Chemistry and Physics of Lipids·Tolibjon S OmonovSuresh S Narine
Mar 7, 2014·Journal of Oleo Science·Shinichi YoshikawaKiyotaka Sato
Jul 4, 2015·Journal of Food Science and Technology·Ana Paula Badan RibeiroTheo Guenter Kieckbusch
Mar 28, 2018·Food Research International·Marcella Aparecida StahlAna Paula Badan Ribeiro

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nuclear magnetic resonance
differential scanning calorimetry

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