Crystallization of fats: Influence of minor components and additives

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 8, 2011, Pages 1085-1101

  Smith, Kevin W ^a   Bhaggan, Krish ^b   Talbot, Geoff ^c   Van Malssen, Kees F ^d  

^a Fat Science Consulting Ltd   (United Kingdom)

^b Loders Croklaan BV   (Netherlands)

^c Fat Consultant   (United Kingdom)

^d UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Bloom retarding fats; Crystal growth; Crystal habit; Crystal morphology; Crystallization inhibitor; Emulsifier; Nucleation; Partial glycerides; Phospholipids; Polymorphism; Polyols; Sorbitan tristearate; Span; Tween

Indexed keywords

BLOOM RETARDING FATS; CRYSTAL HABIT; CRYSTAL MORPHOLOGY; CRYSTALLIZATION INHIBITOR; EMULSIFIER; PARTIAL GLYCERIDES; SORBITAN TRISTEARATE; SPAN; TWEEN;

ALCOHOLS; CRYSTAL GROWTH; EMULSIFICATION; NUCLEATION; PHOSPHOLIPIDS; POLYMORPHISM; SUGARS;

CRYSTALLIZATION;

EID: 80051551222     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1819-7     Document Type: Article

References (164)

1. AM Kropinski J Kuzio BL Angus REW Hancock 1982 Chemical and chromatographic analysis of lipopolysaccharide from an antibiotic- supersusceptible mutant of Pseudomonas aeruginosa Antimicrob Agents Chemother 21 310 319 1:CAS:528:DyaL38XhtFyrurs%3D (Pubitemid 12112809)
2. S Özilgen C Simoneau JB German MJ McCarthy DS Reid 1993 Crystallization kinetics of emulsified triglycerides J Agric Food Chem 61 101 108
3. J Aronhime S Sarig N Garti 1990 Emulsifiers as additives in fats: effect on polymorphic transformations and crystal properties of fatty acids and triglycerides Food Struc 9 337 352 1:CAS:528:DyaK38XktVKnsLc%3D
4. J Schlichter N Garti S Sarig 1986 Heat capacity of tristearin in the presence of food emulsifiers J Am Oil Chem Soc 63 788 791 1:CAS:528: DyaL28XkslOlur0%3D (Pubitemid 16572378)
5. C Himawan VM Starov AGF Stapley 2006 Thermodynamic and kinetic aspects of fat crystallization Adv Colloid Interface Sci 122 3 33 1:CAS:528: DC%2BD28XptVSnsLY%3D (Pubitemid 44404027)
6. K Sato 2001 Crystallization behaviour of fats and lipids: a review Chem Eng Sci 56 2255 2265 1:CAS:528:DC%2BD3MXjtFeiu74%3D (Pubitemid 33763447)
7. N Eidelman R Azoury S Sarig 1986 Reversal of trends in impurity effects on crystallization parameters J Cryst Growth 74 1 9 1:CAS:528:DyaL28Xhtlaiur4%3D
8. Nancollas GH, Zawacki SJ (1984) Inhibitors of crystallization and dissolution. In: Jancic SJ, De Jong EJ (eds) Industrial crystallization 84, 9th Symposium, The Hague. Elsevier, Amsterdam pp 51-59
9. N Krog 1977 Functions of emulsifiers in food systems J Am Oil Chem Soc 54 124 131 1:CAS:528:DyaE2sXhtlyjsL4%3D
10. NR Easton DJ Kelly LR Barton ST Cross WC Griffin 1952 The use of modifiers in chocolate to retard fat bloom Food Tech 6 21 25 1:CAS:528:DyaG38XmvVOktg%3D%3D
11. M Pernetti KF Van Malssen E Flöter A Bot 2007 Structuring of edible oils by alternatives to crystalline fat Curr Opin Colloid Interface Sci 12 221 231 1:CAS:528:DC%2BD2sXhtFSitr7E (Pubitemid 47444544)
12. M Herrera FM Rocha 1996 Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil J Am Oil Chem Soc 73 321 326 1:CAS:528:DyaK28XhslCqu7o%3D (Pubitemid 126525474)
13. Garti N, Yano J (2001) The roles of emulsifiers in fat crystallization. In: Garti N, Sato K (eds) Crystallization processes in fats and lipid systems. Marcel Dekker, Inc., New York, pp 211-250
14. Gunstone FD (2000) Composition and properties of edible oils. In: Hamm W, Hamilton RJ (eds) Edible oil processing. Sheffield Academic Press, Sheffield, pp 1-33
15. Gunstone FD (2002) Production and trade of vegetable oils. In: Gunstone FD (ed) Vegetable oils in food technology: composition, properties and uses. Blackwell Publishing, Oxford, pp 1-17
16. W Siew W Ng 1995 Partition coefficient of diglycerides in crystallization of palm oil J Am Oil Chem Soc 72 591 595 1:CAS:528:DyaK2MXls1Orsb4%3D
17. EM Goh RE Timms 1985 Determination of mono- and diglycerides in palm oil, olein and stearin J Am Oil Chem Soc 62 730 734 1:CAS:528:DyaL2MXhvVeqt70%3D (Pubitemid 15507015)
18. Dijkstra AJ (2007) Modification processes and food uses. In: Gunstone FD, Harwood JL, Dijkstra AJ (eds) The lipid handbook, 3rd edn. CRC Press Taylor & Francis Group, Boca Raton, pp 263-353
19. Y Ringel GJ Sömjen FM Konikoff R Rosenberg M Michowitz T Gilat 1998 The effects of phospholipid molecular species on cholesterol crystallization in model biles: the influence of phospholipid head groups J Hepatology 28 1008 1014 1:CAS:528:DyaK1cXmvVSltbo%3D (Pubitemid 28275980)
20. K Westesen B Siekmann 1997 Investigation of the gel formation of phospholipid-stabilized solid lipid nanoparticles Int J Pharm 151 35 45 1:CAS:528:DyaK2sXjvFGnsrg%3D (Pubitemid 27212302)
21. CM Savage PS Dimick 1995 Influence of phospholipids during crystallization of hard and soft cocoa butters Manuf Conf 75 127 132
22. A Bot WGM Agterof 2006 Structuring of edible oils by mixtures of γ-oryzanol with β-sitosterol or related phytosterols J Am Oil Chem Soc 83 513 521 1:CAS:528:DC%2BD28Xms1Cnur8%3D (Pubitemid 44059135)
23. Scrimgeour CM, Harwood JL (2007) Fatty acid and lipid structure. In: Gunstone FD, Harwood JL, Dijkstra AJ (eds) The lipid handbook, 3rd edn. CRC Press Taylor & Francis Group, Boca Raton, pp 1-36
24. MH Gordon IA Rahman 1991 Effects of minor components on the crystallization of coconut oil J Am Oil Chem Soc 68 577 579 1:CAS:528: DyaK3MXlsFOnt70%3D
25. E Fredrick I Foubert J Van De Sype K Dewettinck 2008 Influence of monoglycerides on the crystallization behavior of palm oil Cryst Growth Des 8 1833 1839 1:CAS:528:DC%2BD1cXltFyqtLs%3D
26. C Loisel G Keller G Lecq C Bourgaux M Ollivon 1998 Phase transitions and polymorphism of cocoa butter J Am Oil Chem Soc 75 425 439 1:CAS:528: DyaK1cXisFyqtLs%3D (Pubitemid 128562376)
27. PR Smith MJ Povey 1997 The effect of partial glycerides on trilaurin crystallization J Am Oil Chem Soc 74 169 171 1:CAS:528:DyaK2sXhsVemsLw%3D (Pubitemid 127553472)
28. K Chaleepa A Szepes J Ulrich 2010 Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil Chem Phys Lipids 163 390 396 1:CAS:528:DC%2BC3cXltFyrt7Y%3D
29. K Van Malssen R Peschar H Schenk 1996 Real-time X-ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β-cocoa butter J Am Oil Chem Soc 73 1217 1223 (Pubitemid 126520126)
30. B Jacobsberg OC Ho 1976 Studies in palm oil crystallization J Am Oil Chem Soc 53 609 617 1:CAS:528:DyaE28XlvFWjsrk%3D
31. PBV Prasad 1993 Effect of additives on solid-liquid transformation in coconut oil J Food Sci Technol 30 355 356 1:CAS:528:DyaK2cXitFGltLg%3D
32. C Loisel G Lecq G Keller M Ollivon 1998 Dynamic crystallization of dark chocolate as affected by temperature and lipid additives J Food Sci 63 73 79 1:CAS:528:DyaK1cXhsFyis78%3D (Pubitemid 28165275)
33. S Wähnelt D Meusel M Tülsner 1991 Der Einflu isomerer Diglyceride auf Phasenumwandlungen von Kakaobutter-Untersuchungen mittels isothermer DSC (Influence of isomeric diglycerides on phase transitions of cocoa butter-Investigations by isothermal DSC) Fat Sci Technol 93 174 178
34. EJ Wilson 1999 Emulsifiers and their effect on confectionery fats Manuf Conf 79 83 88
35. Wei D. (2005) Effect of emulsifiers on the crystallization kinetics of triglycerides and cocoa butter. Ph.D. Thesis, University of California, Davies
36. M Ollivon P Relkin C Michon D Kalnin F Mariette 2005 Crystallisation of anhydrous milk fat: influence of polymorphism and emulsifiers Sci Aliments 25 391 411
37. S Wähnelt D Meusel M Tülsner 1991 Zur Kenntnis des Diglycerideinflusses auf das Kristallisationsverhalten von Fetten (Regarding the influence of diglycerides on the crystallisation behaviour of fats) Fat Sci Technol 93 117 121
38. H Mori 1989 BOB: A fat bloom inhibitor Manuf Conf 69 63 66
39. Krog N. (1968) Some X-ray diffraction studies on emulsifier-triglyceride mixtures. In: Abstracts 10th Congress of the International Society for Fat Research. ISF, p II-18
40. I Lee LA Johnson EG Hammond 1995 Use of branched-chain esters to reduce the crystallization temperature of biodiesel J Am Oil Chem Soc 72 1155 1160 1:CAS:528:DyaK2MXos1Sitrk%3D
41. Lewtas K, Tack RD, Beiny DHM, Mullin JW (1991) Wax crystallisation in diesel fuel: habit modification and the growth of n-alkane crystals. In: Garside J, Davey RJ, Jones AG (eds) Advances in industrial crystallisation. Butterworth-Heineman, Oxford, pp 166-179
42. N Garti E Wellner A Aserin S Sarig 1983 Analysis of sorbitan fatty acid esters by HPLC J Am Oil Chem Soc 60 1151 1154 1:CAS:528:DyaL3sXksFWqtrg%3D (Pubitemid 13538973)
43. Z Wang M Fingas 1994 Analysis of sorbitan ester surfactants part I: high performance liquid chromatography J High Resolut Chromatogr 17 15 19 1:CAS:528:DyaK2cXit1Sqs7o%3D
44. Z Wang M Fingas 1994 Analysis of sorbitan ester surfactants part II: capillary supercritical fluid chromatography J High Resolut Chromatogr 17 85 90 1:CAS:528:DyaK2cXit1SqsL4%3D
45. MR Sahasrabudhe RK Chadha 1969 Chromatographic analysis of sorbitan fatty acid esters J Am Oil Chem Soc 46 8 12 1:CAS:528:DyaF1MXns1CqtA%3D%3D
46. FO Ayorinde SV Gelain JH Johnson Jr LW Wan 2000 Analysis of some commercial polysorbate formulations using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry Rapid Commun Mass Spectrom 14 2116 2124 1:CAS:528:DC%2BD3cXosVKrsbk%3D
47. J Bricknell RW Hartel 1998 Relation of fat bloom in chocolate to polymorphic transition of cocoa butter J Am Oil Chem Soc 75 1609 1615 1:CAS:528:DyaK1cXnvFOktLc%3D (Pubitemid 128607919)
48. S Martini AA Carelli J Lee 2008 Effect of the addition of waxes on the crystallization behavior of anhydrous milk fat J Am Oil Chem Soc 85 1097 1104 1:CAS:528:DC%2BD1cXhsVenurrJ
49. JF Toro-Vazquez JA Morales-Rueda E Dibildox-Alvarado M Charó-Alonso M Alonzo-Macias MM González-Chávez 2007 Thermal and textural properties of organogels developed by candelilla wax in safflower oil J Am Oil Chem Soc 84 989 1000 1:CAS:528:DC%2BD2sXhtlGmtr3J (Pubitemid 350023541)
50. D Rousseau SM Hodge MT Nickerson AT Paulson 2005 Regulating the β → β polymorphic transition in food fats J Am Oil Chem Soc 82 7 12 1:CAS:528:DC%2BD2MXivVahu7c%3D (Pubitemid 43026189)
51. A Watanabe I Tashima N Matsuzaki J Kurashige K Sato 1992 On the formation of granular crystals in fat blends containing palm oil J Am Oil Chem Soc 69 1077 1080 1:CAS:528:DyaK3sXitFejug%3D%3D
52. M Cerdeira S Martini RW Hartel ML Herrera 2003 Effect of sucrose ester addition on nucleation and growth behavior of milk fat-sunflower oil blends J Agric Food Chem 51 6550 6557 1:CAS:528:DC%2BD3sXntlyls7k%3D
53. MC Puppo S Martini RW Hartel ML Herrera 2002 Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil J Food Sci 67 3419 3426 1:CAS:528:DC%2BD3sXjs1Ol (Pubitemid 36029082)
54. S Martini MC Puppo RW Hartel ML Herrera 2002 Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction J Food Sci 67 3412 3418 1:CAS:528:DC%2BD3sXjs1Om (Pubitemid 36029081)
55. M Cerdeira S Martini RJ Candal ML Herrera 2006 Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers J Am Oil Chem Soc 83 489 496 1:CAS:528:DC%2BD28Xms1CntbY%3D (Pubitemid 44059132)
56. WL Siew WL Ng 1996 Characterisation of crystals in palm olein J Sci Food Agric 0 212 216 1:CAS:528:DyaK28XhtFaqu7g%3D
57. H Liu CG Biliaderis R Przybylski NAM Eskin 1995 Physical behaviour and composition of low- and high-melting fractions of sediment in canola oil Food Chem 53 35 41 1:CAS:528:DyaK2MXkslSqur4%3D
58. DG Arruda PS Dimick 1991 Phospholipid composition of lipid seed crystal isolates from Ivory Coast cocoa butter J Am Oil Chem Soc 68 385 390 1:CAS:528:DyaK3MXkslSis7g%3D
59. TR Davis PS Dimick 1989 Isolation and thermal characterization of high-melting seed crystals formed during cocoa butter solidification J Am Oil Chem Soc 66 1488 1493 1:CAS:528:DyaL1MXmtlSqsbg%3D
60. TR Davis PS Dimick 1989 Lipid composition of high-melting seed crystals formed during cocoa butter solidification J Am Oil Chem Soc 66 1494 1498 1:CAS:528:DyaL1MXmtlSqsbk%3D
61. P Archier C Bouvron 1976 Etude de la nature de certains dépots cristallisés dans les huiles fluides de palme Rev Fr Corps Gras 23 455 457 1:CAS:528:DyaE28XlvFCnu70%3D
62. DJ Cebula KW Smith 1992 Differential scanning calorimetry of confectionery fats: part II-effects of blends and minor components J Am Oil Chem Soc 69 992 998 1:CAS:528:DyaK3sXlvFeq
63. AJ Wright RW Hartel SS Narine AG Marangoni 2000 The effect of minor components on milk fat crystallization J Am Oil Chem Soc 77 463 475 1:CAS:528:DC%2BD3cXjsVKgt7g%3D
64. G Rivarola MC Añón A Calvelo 1988 Influence of phospholipids on the crystallization of waxes in sunflower seed oil J Am Oil Chem Soc 65 1771 1773 1:CAS:528:DyaL1MXktVOmsQ%3D%3D
65. S Yella Reddy JV Prabhakar 1985 Effect of triglycerides containing 9, 10-dihydroxystearic acid on the solidification properties of sal (Shorea robusta) fat J Am Oil Chem Soc 62 1126 1130 (Pubitemid 15582670)
66. RC Basso APB Ribeiro MH Masuchi LA Gioielli LAG Gonçalves AOD Santos LP Cardoso R Grimaldi 2010 Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil Food Chem 122 1185 1192 1:CAS:528: DC%2BC3cXmtVGqtL4%3D
67. Sangwal K (2007) Effect of impurities on crystal growth kinetics. In: Sangwal K (ed) Additives and crystallization processes. Wiley, Chichester, pp 109-176
68. Mullin JW (1993) Crystal growth. In: Mullin JW (ed) Crystallization, 3rd edn. Butterworth-Heinemann, Oxford, pp 202-263
69. MA Deij T Vissers H Meekes E Vlieg 2007 Toward rational design of tailor-made additives using growth site statistics Cryst Growth Des 7 778 786 1:CAS:528:DC%2BD2sXislKktbo%3D
70. PR Smith DJ Cebula MJ Povey 1994 The effect of lauric-based molecules on trilaurin crystallization J Am Oil Chem Soc 71 1367 1372 1:CAS:528: DyaK2MXislGrurc%3D
71. PR Smith 2000 The effects of phospholipids on crystallisation and crystal habit in triglycerides Eur J Lipid Sci Technol 102 122 127 1:CAS:528: DC%2BD3cXhvVKisrs%3D
72. I Niiya T Maruyama M Imamura M Okada T Matsumoto T Matsumoto 1971 Effect of emulsifiers on the crystal growth of edible solid fats. Part III. Effect of saturated fatty acid monoglyceride Jap J Food Sci Technol 20 182 190
73. I Foubert B Vanhoutte K Dewettinck 2004 Temperature and concentration dependent effect of partial glycerides on milk fat crystallization Eur J Lipid Sci Technol 106 531 539 1:CAS:528:DC%2BD2cXntlGisrk%3D (Pubitemid 39220993)
74. RA Tietz RW Hartel 2000 Effects of minor lipids on crystallization of milk fat-cocoa butter blends and bloom formation in chocolate J Am Oil Chem Soc 77 763 771 1:CAS:528:DC%2BD3cXltlGksb4%3D
75. K Van Malssen R Peschar C Brito H Schenk 1996 Real-time x-ray powder diffraction investigations on cocoa butter. III. Direct β-crystallization of cocoa butter: occurrence of a memory effect J Am Oil Chem Soc 73 1225 1230 (Pubitemid 126520127)
76. Weyland M, Hartel R (2008) Emulsifiers in confectionery. In: Hasenhuettl GL, Hartel RW (eds) Food emulsifiers and their applications, 2nd edn. LLC, Springer Science + Business Media, New York, pp 285-305
77. J Schlichter Aronhime S Sarig N Garti 1988 Reconsideration of polymorphic transformations in cocoa butter using the DSC J Am Oil Chem Soc 65 1140 1143
78. T Nakae T Kometani T Nishimura H Takii S Okada 2000 Preparation of glyceroglycolipids from pumpkin and their effects on polymorphic transformation of cocoa butter Food Sci Technol Res 6 263 268 1:CAS:528:DC%2BD3MXhsVyrtrc%3D
79. T Nakae T Kometani T Nishimura H Takii S Okada 2000 Effects of glyceroglycolipids prepared from various natural materials on polymorphic transformation of cocoa butter Food Sci Technol Res 6 320 323 1:CAS:528:DC%2BD3MXhsVyrtL4%3D
80. T Nakae T Kometani T Nishimura H Takii S Okada 2000 Effect of glycolipid fraction on fat bloom in dark and milk chocolates Food Sci Technol Res 6 269 274 1:CAS:528:DC%2BD3MXhsVyrt74%3D
81. K Van Malssen A Van Langevelde R Peschar H Schenk 1999 Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction J Am Oil Chem Soc 76 669 676
82. P Walter P Cornillon 2001 Influence of thermal conditions and presence of additives on fat bloom in chocolate J Am Oil Chem Soc 78 927 932 1:CAS:528:DC%2BD3MXnsl2gtb8%3D (Pubitemid 33113982)
83. N Garti J Schlichter S Sarig 1986 Effect of food emulsifiers on polymorphic transitions of cocoa butter J Am Oil Chem Soc 63 230 236 1:CAS:528:DyaL28Xht1ymsb0%3D (Pubitemid 16490311)
84. KG Ludwig 1969 Moderne Emulgatoren zur Verzögerung der Fettreifbildung bei Schokolade (Modern emulsifiers for retarding the formation of fat blooms in chocolate) Fette Seifen Anstrichm 71 672 678 1:CAS:528:DyaF1MXlt1antLc%3D
85. JW DuRoss WH Knightly 1965 Relationship of sorbitan monostearate and polysorbate 60 to bloom resistance in properly tempered chocolate Manuf Conf 45 50 56
86. B Pajin O Jovanovic 2005 Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate Eur Food Res Technol 220 389 394 1:CAS:528:DC%2BD2MXis1ajtbc%3D (Pubitemid 40519284)
87. LB Campbell DA Andersen PG Keeney 1969 Hydrogenated milk fat as an inhibitor of the fat bloom defect in dark chocolate J Dairy Sci 52 976 979 1:CAS:528:DyaF1MXksF2ktb4%3D
88. O Jovanovic B Pajin 2004 Influence of lactic acid ester on chocolate quality Trends Food Sci Technol 15 128 136 1:CAS:528:DC%2BD2cXhsV2nt7c%3D (Pubitemid 38300184)
89. J Schlichter S Sarig N Garti 1985 Polymorphic transformations of cocoa butter in the presence of emulsifier, studied by the DSC Thermochim Acta 85 517 520 1:CAS:528:DyaL2MXkt1Wns7c%3D
90. L Hernqvist K Anjou 1983 Diglycerides as a stabilizer of the β-crystal form in margarines and fats Fette Seifen Anstrichm 85 64 66 1:CAS:528:DyaL3sXhsF2gsr0%3D
91. L Hernqvist K Larsson B Herslöf O Podlaha 1981 Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β-crystal form in fats J Sci Food Agric 32 1197 1202 1:CAS:528:DyaL38Xhsl2lurg%3D
92. AJ Wright AG Marangoni 2002 Effect of DAG on milk fat TAG crystallization J Am Oil Chem Soc 79 395 402 1:CAS:528:DC%2BD38XjtVOht78%3D (Pubitemid 34434053)
93. J Oh AR McCurdy S Clark BG Swanson 2005 Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters J Am Oil Chem Soc 82 13 19 1:CAS:528:DC%2BD2MXivVagsr4%3D (Pubitemid 43026190)
94. P Elisabettini A Desmedt V Gibon F Durant 1995 Effect of sorbitan tristearate on the thermal and structural properties of monoacid triglycerides: influence of a cis or trans double bond Fat Sci Technol 97 65 69 1:CAS:528:DyaK2MXksFKlurk%3D
95. P Elisabettini A Desmedt F Durant 1996 Polymorphism of stabilized and nonstabilized tristearin, pure and in the presence of food emulsifiers J Am Oil Chem Soc 73 187 192 1:CAS:528:DyaK28Xht1Skurc%3D (Pubitemid 126525453)
96. N Garti J Schlichter S Sarig 1985 Polymorphism of even monoacid triglycerides in the presence of sorbitan monostearate, studied by the DSC Thermochim Acta 93 29 32 1:CAS:528:DyaL28XjtlWqsQ%3D%3D
97. N Garti JS Aronhime S Sarig 1989 The role of chain length and an emulsifier on the polymorphism of mixtures of triglycerides J Am Oil Chem Soc 66 1085 1089 1:CAS:528:DyaL1MXlslKltr0%3D
98. OJ Guth J Aronhime N Garti 1989 Polymorphic transitions of mixed triglycerides, SOS, in the presence of sorbitan monostearate J Am Oil Chem Soc 66 1606 1613 (Pubitemid 20632649)
99. JW Litwinenko AP Singh AG Marangoni 2004 Effects of glycerol and Tween 60 on the crystallization behavior, mechanical properties, and microstructure of a plastic fat Cryst Growth Des 4 161 168 1:CAS:528:DC%2BD3sXns1Ogtr0%3D (Pubitemid 38134582)
100. E Sambuc Z Dirik G Reymond M Naudet 1981 Etude de la cristallisation des corps gras plastiques. VI-Influence des glycérides partiels et des phosphatides en absence et en présence d'eau. B) Cas des lécithines de soja Rev Fr Corps Gras 28 13 19 1:CAS:528: DyaL3MXkt1eisrs%3D
101. NM Barfod N Krog G Larsen W Buchheim 1991 Effects of emulsifiers on protein-fat interaction in ice cream mix during ageing I: quantitative analyses Fat Sci Technol 93 24 29 1:CAS:528:DyaK3MXhs1altbc%3D
102. J Schlichter Aronhime S Sarig N Garti 1988 Dynamic control of polymorphic transformation in triglycerides by surfactants: the button syndrome J Am Oil Chem Soc 65 1144 1150
103. N Krog K Larsson 1992 Crystallization at interfaces in food emulsions: a general phenomenon Fat Sci Technol 94 55 57 1:CAS:528:DyaK38XitFeitrc%3D
104. P Walstra ECH Berensteyn 1975 Crystallization of milk fat in the emulsified state Neth Milk Dairy J 29 35 65 1:CAS:528:DyaE2MXlslKrtrY%3D
105. AJ Wright AG Marangoni 2003 The effect of minor components on milk fat microstructure and mechanical properties J Food Sci 68 182 186 1:CAS:528:DC%2BD3sXhtlOnsb4%3D (Pubitemid 36238225)
106. Van den Tempel M (1968) Effects of emulsifiers on the crystallisation of triglycerides. SCI Monograph No. 32. Surface-active lipids in foods. Society of Chemical Industry, London, pp 22-33
107. Mullin JW (1993) Nucleation. In: Mullin JW (ed) Crystallization, 3rd edn. Butterworth-Heinemann, Oxford, pp 172-201
108. M Cerdeira V Pastore LV Vera S Martini RJ Candal ML Herrera 2005 Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers Eur J Lipid Sci Technol 107 877 885 1:CAS:528: DC%2BD28XjvFKnsQ%3D%3D (Pubitemid 43051819)
109. Hollander FFA (2001) Growth and morphology of triacylglycerol crystals. Ph.D. Thesis, University of Nijmegen, The Netherlands
110. W Beckmann R Boistelle 1985 Growth kinetics of the (110) face of stearic acid growing from butanone solutions: pure solutions and in the presence of an emulsifier J Cryst Growth 72 621 630 1:CAS:528:DyaL2MXmtVerurY%3D
111. C Garbolino M Bartoccini E Flöter 2005 The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend Eur J Lipid Sci Technol 107 616 625 1:CAS:528:DC%2BD2MXhtFaju7nM
112. PR Smith I Furo KW Smith F Cain 2007 The effect of partial acylglycerols on the exchange between liquid and solid tripalmitoylglycerol J Am Oil Chem Soc 84 325 329 1:CAS:528:DC%2BD2sXltFClsrs%3D (Pubitemid 46931862)
113. L Cheong H Zhang Y Xu X Xu 2009 Physical characterization of lard partial acylglycerols and their effects on melting and crystallization properties of blends with rapeseed oil J Agric Food Chem 57 5020 5027 1:CAS:528: DC%2BD1MXltFGjtb0%3D
114. Boistelle R (1988) Fundamentals of nucleation and crystal growth. In: Garti N, Sato K (eds) Crystallization and polymorphism of fats and fatty acids, Surfactant Science series, vol 31. Marcel Dekker Inc., New York, pp 189-226
115. N Löfborg P Smith I Furó B Bergenståhl 2003 Molecular exchange in thermal equilibrium between dissolved and crystalline tripalmitin by NMR J Am Oil Chem Soc 80 1187 1192
116. KW Smith FW Cain G Talbot 2007 Effect of nut oil migration on polymorphic transformation in a model system Food Chem 102 656 663 1:CAS:528: DC%2BD2sXnt1Wktw%3D%3D (Pubitemid 46131423)
117. JB Van Mechelen R Peschar H Schenk 2006 Structures of mono-unsaturated triacylglycerols. I. The β1 polymorph Acta Crystallogr Sect B Struct Sci 62 1121 1130
118. JB Van Mechelen R Peschar H Schenk 2006 Structures of mono-unsaturated triacylglycerols. II. The β2 polymorph. Acta Crystallogr Sect B Struct Sci 62 1131 1138 (Pubitemid 44878886)
119. D Johansson B Bergenståhl 1992 The influence of food emulsifiers on fat and sugar dispersions in oils. I. Adsorption, sedimentation J Am Oil Chem Soc 69 705 717 1:CAS:528:DyaK38XlvFSnsbs%3D
120. WF Brinkman DS Fisher DE Moncton 1982 Melting of two-dimensional solids Science 217 693 700 1:CAS:528:DyaL38XkvFynurw%3D
121. K Van Malssen R Peschar H Schenk 1996 Real-time X-ray powder diffraction investigations on cocoa butter. I. Temperature-dependent crystallization behavior J Am Oil Chem Soc 73 1209 1215 (Pubitemid 126520125)
122. E Sambuc Z Dirik M Naudet 1981 Etude de la cristallisation des corps gras plastiques. VI-Influence des glycérides partiels et des phosphatides en absence et en présence d'eau. C. Cas des mélanges équipondéraux des monoglycérides stéaro-palmitiques et des lécithines de soja Rev Fr Corps Gras 28 59 65 1:CAS:528: DyaL3MXktV2jurY%3D
123. E Sambuc Z Dirik G Reymond M Naudet 1980 Etude de la cristallisation des corps gras plastiques. VI-Influence des glycérides partiels et des phosphatides en absence et en présence d'eau. A. Cas des monoglycérides stéaropalmitiques Rev Fr Corps Gras 27 505 512 1:CAS:528:DyaL3MXmslKjsA%3D%3D
124. D Johansson B Bergenståhl 1992 The influence of food emulsifiers on fat and sugar dispersions in oils. II. Rheology, colloidal forces J Am Oil Chem Soc 69 718 727 1:CAS:528:DyaK38Xls12ksb8%3D
125. D Johansson B Bergenståhl 1992 The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content, purity of oils J Am Oil Chem Soc 69 728 733 1:CAS:528:DyaK38XlsV2ltr0%3D
126. S Martini ML Herrera 2008 Physical properties of shortenings with low-trans fatty acids as affected by emulsifiers and storage conditions Eur J Lipid Sci Technol 110 172 182 1:CAS:528:DC%2BD1cXjt1artbk%3D
127. D Johansson B Bergenståhl 1995 Sintering of fat crystal networks in oil during post-crystallization processes J Am Oil Chem Soc 72 911 920 1:CAS:528:DyaK2MXnsFyjt7g%3D
128. WL Siew WL Ng 1996 Effect of diglycerides on the crystallisation of palm oleins J Sci Food Agric 71 496 500 1:CAS:528:DyaK28XkvVCkurs%3D
129. RE Timms 1985 Physical properties of oils and mixtures of oils J Am Oil Chem Soc 62 241 249 1:CAS:528:DyaL2MXhtlSnu7o%3D
130. DA Okiy 1978 Interaction of triglycerides and diglycerides of palm oil Oleagineux 33 625 628 1:CAS:528:DyaE1MXktFymsbs%3D
131. DA Okiy 1977 Partial glycerides and palm oil crystallisation J Sci Food Agric 28 955 956
132. M Loncin 1958 Influence des glycérides partiels sur la plasticité des matières grasses-Cas particulier de l'huile de palme Oleagineux 13 33 37 1:CAS:528:DyaG1cXmvFamsA%3D%3D
133. HMA Mohamed K Larsson 1992 Effects on phase transitions in tripalmitin due to the presence of dipalmitin, sorbitan-monopalmitate or sorbitan-tripalmitate Fat Sci Technol 94 338 341 1:CAS:528:DyaK3sXjslOjsQ%3D%3D
134. S Yella Reddy JV Prabhakar 1986 Study on the polymorphism of normal triglycerides of sal (Shorea robusta) fat by DSC. I. Effect of diglycerides J Am Oil Chem Soc 63 672 676 (Pubitemid 16551361)
135. S Yella Reddy JV Prabhakar 1987 Effect of diglycerides on the solidification properties of sal (Shorea robusta) fat Fat Sci Technol 89 394 397
136. Timms RE (1991) Crystallisation of fats. Chem Ind London pp 342-345
137. C Simoneau JB German 1996 Contribution of triglycerides from cocoa butter to the physical properties of milkfat fractions J Am Oil Chem Soc 73 955 961 1:CAS:528:DyaK28XltVGgsrY%3D (Pubitemid 126547295)
138. P Fairley JM Krochta JB German 1995 Crystal morphology of mixtures of tripalmitin and butterfat J Am Oil Chem Soc 72 693 697 1:CAS:528: DyaK2MXmtlSktb8%3D
139. H Hammam I Söderberg B Sivik 1991 Physical properties of butter oil fractions obtained by supercritical carbon dioxide extraction Fat Sci Technol 93 374 378 1:CAS:528:DyaK38XhvF2ktQ%3D%3D
140. MZ Sulaiman NM Sulaiman S Kanagaratnam 1997 Triacylglycerols responsible for the onset of nucleation during clouding of palm olein J Am Oil Chem Soc 74 1553 1558 1:CAS:528:DyaK1cXnslGh (Pubitemid 127638966)
141. Rossell JB (1973) Interactions of triglycerides and fats containing them. Chem Ind London pp 832-835
142. B Vanhoutte K Dewettinck I Foubert B Vanlerberghe A Huyghebaert 2002 The effect of phospholipids and water on the isothermal crystallisation of milk fat Eur J Lipid Sci Technol 104 490 495 1:CAS:528:DC%2BD38XntVShsLc%3D
143. B Vanhoutte I Foubert F Duplacie A Huyghebaert K Dewettinck 2002 Effect of phospholipids on isothermal crystallization and fractionation of milk fat Eur J Lipid Sci Technol 104 738 744 1:CAS:528:DC%2BD38XptlKisbk%3D (Pubitemid 35449043)
144. MS Miskandar YC Man RA Rahman IN Aini MSA Yusoff 2006 Effects of emulsifiers on crystallization properties of low-melting blends of palm oil and olein J Food Lipids 13 57 72 1:CAS:528:DC%2BD28XhtlSntbjP
145. G Rivarola MC Añón A Calvelo 1985 Crystallization of waxes during sunflowerseed oil refining J Am Oil Chem Soc 62 1508 1513 (Pubitemid 16462355)
146. I Niiya E Morise M Imamura M Okada T Matsumoto 1969 Effect of emulsifiers on the crystal growth of solid edible fats. Part I. Effect of lecithin Jap J Food Sci Technol 18 583 588
147. J Schlichter I Mayer S Sarig N Garti 1988 The influence of emulsifiers on the crystal properties of tristearin and trilaurin Powder Diffr 3 19 22 1:CAS:528:DyaL1cXktFGitL0%3D
148. R Azoury JS Aronhime S Sarig S Abrashkin I Mayer N Garti 1988 NMR relaxation studies to explore the role of emulsifier in tristearin polymorphic transformation J Am Oil Chem Soc 65 964 967 1:CAS:528:DyaL1cXkslGlsbw%3D
149. N Garti J Schlichter S Sarig 1988 DSC studies concerning polymorphism of saturated monoacid triglycerides in the presence of food emulsifiers Fat Sci Technol 90 295 299 1:CAS:528:DyaL1MXntl2ktQ%3D%3D
150. J Schlichter Aronhime S Sarig N Garti 1987 Mechanistic considerations of polymorphic transformations of tristearin in the presence of emulsifiers J Am Oil Chem Soc 64 529 533 (Pubitemid 17569767)
151. S Lee JM Deman 1984 Effect of surfactants on the polymorphic behaviour of hydrogenated canola oil Fette Seifen Anstrichm 86 460 465 1:CAS:528: DyaL2MXpsVGjuw%3D%3D
152. N Garti K Sato 1986 Effects of surfactants on transition kinetics of stearic acid polymorphs J Am Oil Chem Soc 63 236 239 1:CAS:528: DyaL28XhslSmsr0%3D (Pubitemid 16490312)
153. N Garti E Wellner S Sarig 1981 Effect of food emulsifiers on crystal structure and habit of stearic acid J Am Oil Chem Soc 58 1058 1060 1:CAS:528:DyaL38XltV2msQ%3D%3D (Pubitemid 12505458)
154. N Garti J Schlichter I Mayer S Sarig 1987 Solid emulsifiers and polymorphic transitions Tenside Surfactants Deterg 24 42 45 1:CAS:528: DyaL2sXhsFyhtrY%3D
155. S Martini M Cerdeira ML Herrera 2004 Effect of sucrose esters on the crystallization behavior of bulk oil systems J Am Oil Chem Soc 81 209 211 1:CAS:528:DC%2BD2cXhvFOls7w%3D
156. MS Miskandar YC Man MSA Yusoff RA Rahman 2002 Effect of emulsion temperature on physical properties of palm oil-based margarine J Am Oil Chem Soc 79 1163 1168 1:CAS:528:DC%2BD3sXht1emtw%3D%3D
157. C Huck-Iriart RJ Candal ML Herrera 2009 Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions Food Biophys 4 158 166
158. MI Nasir 2003 Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study Grasas y Aceites 54 339 342 1:CAS:528:DC%2BD2cXjvFChurY%3D (Pubitemid 38415058)
159. S Martini ML Herrera 2008 Effect of emulsifiers on shortenings Lipid Technol 20 180 183 1:CAS:528:DC%2BD1cXhtFSgt7jJ
160. A Yuki K Matsuda A Nishimura 1990 Effect of sucrose polyesters on crystallization behavior of vegetable shortening and margarine fat J Jpn Oil Chem Soc (Yukagaku) 39 236 244 1:CAS:528:DyaK3cXktVCru78%3D
161. S Metin RW Hartel 1996 Crystallization behavior of blends of cocoa butter and milk fat or milk fat fractions J Therm Anal 47 1527 1544 1:CAS:528:DyaK2sXitFyjuw%3D%3D (Pubitemid 126794508)
162. J Kuriyama Y Miyamoto M Sakamoto 2001 Effect of polyglycerol fatty acid esters on resistance to crystallization of palm olein J Oleo Sci 50 831 838 1:CAS:528:DC%2BD3MXntFWnuro%3D
163. S Petruccelli MC Añón 1991 Crystallization of waxes in sunflowerseed oil: Effects of an inhibitor J Am Oil Chem Soc 68 684 686 1:CAS:528:DyaK3MXlvVGksrk%3D (Pubitemid 21722956)
164. PH Yap JM deMan L deMan 1989 Crystallization characteristics of hydrogenated canola oil as affected by addition of palm oil J Am Oil Chem Soc 66 1792 1795 1:CAS:528:DyaK3cXpslaisQ%3D%3D