Kinetic analysis of isothermal crystallization in hydrogenated palm kernel stearin with emulsifier mixtures

Food Research International

Volumn 44, Issue 9, 2011, Pages 3021-3025

  Wang, Fengyan ^a   Liu, Yuanfa ^a   Jin, Qingzhe ^a   Huang, Jianhua ^a   Meng, Zong ^a   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Avrami equation; Emulsifier; Hydrogenated palm kernel stearin; Induction time; Isothermal crystallization

Indexed keywords

AVRAMI EQUATIONS; EMULSIFIER; INDUCTION TIME; ISOTHERMAL CRYSTALLIZATION; PALM KERNEL;

EMULSIFICATION; FRACTAL DIMENSION; HYDROGENATION; NUCLEATION; PHOSPHOLIPIDS;

CRYSTALLIZATION;

EID: 80054680390     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.014     Document Type: Article

References (24)

1. Awad T., Sato K. Acceleration of crystallisation of palm kernel oil in oil-in-water emulsion by hydrophobic emulsifier additives. Colloids and Surfaces. B, Biointerfaces 2002, 25:45-53.
2. Cerdeira M., Candal R.J., Herrera M.L. Analytical techniques for nucleation studies in lipids: Advantages and disadvantages. Journal of Food Science 2004, 69(9):R185-R191.
3. Chaleepa K., Szepes A., Ulrich J. Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil. Chemistry and Physics of Lipids 2010, 163:390-396.
4. Dhonsi D., Stapley A.G.F. The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter. Journal of Food Engineering 2006, 77:936-942.
5. Foubert I., Vanrolleghem P.A., Vanhoutte B., Dewettinck K. Dynamic mathematical model of the crystallization kinetics of fats. Food Research International 2002, 35:945-956.
6. Foubert I., Dewettinck K., Vanrolleghem P.A. Modelling of the crystallization kinetics of fat. Trends in Food Science & Technology 2003, 14:79-92.
7. Foubert I., Vanrolleghem P.A., Dewettinck K. A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter. Thermochimica Acta 2003, 400:131-142.
8. Garti N., Schllchter J., Sarlg S. Effect of food emulsifiers on polymorphic transitions of cocoa butter. JAOCS 1986, 63:230-236.
9. Herrera M.L., Falabella C., Melgarejo M., Añón M.C. Isothermal crystallization of hydrogenated sunflower oil: II. Growth and solid fat content. JAOCS 1999, 76:1-6.
10. Himawan C., Starov V.M., Stapley A.G.F. Thermodynamic and kinetic aspects of fat crystallization. Advances in Colloid and Interface Science 2006, 122:3-33.
11. Kloek W., Walstra P., Vliet T.V. Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures. JAOCS 2000, 77:389-398.
12. Lonchampt P., Hartel R.W. Fat bloom in chocolate and compound coatings. European Journal of Lipid Science and Technology 2004, 106:241-274.
13. Metin S., Hartel R.W. Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions. JAOCS 1998, 75:1617-1624.
14. Metin S., Hartel R.W. Edible oil and fat products: Chemistry, properties, and health effects. 6th Edn 2005, 1:45-76. John Wiley & Sons Ltd, Hoboken. F. Shahidi (Ed.).
15. Miskandar M.S., Man Y.B.C., Rahman R.A., Aini I.N., Yusoff M.S.A. Effects of emulsifiers on crystal behavior of palm oil blends on slow crystallization. Journal of Food Lipids 2007, 14:1-18.
16. Narine S.S., Marangoni A.G. Fractal nature of fat crystal networks. Physical Reviews 1999, 59:1908-1920.
17. Narine S.S., Marangoni A.G. Relating structure of fat crystal networks to mechanical properties: A review. Food Research International 1999, 32:227-248.
18. Ollivon M., Relkin P., Michon C., Kalnin D., Mariette F. Crystallisation of anhydrous milk fat: Influence of polymorphism and emulsifiers. Sciences des Aliments 2005, 25:397-411.
19. Schantz B., Linke L., Rohm H. Effects of different emulsifiers on rheological and physical properties of chocolate. 3rd International symposium on food rheology and structure. Zurich Switzerland February 9-13 2003.
20. Singh A.P., Bertoli C., Rousset P.R., Marangoni A.G. Matching Avrami indices achieves similar hardnesses in palm oil-based fats. Journal of Agricultural and Food Chemistry 2004, 52:1551-1557.
21. Vanhoutte B., Dewettinck K., Foubert I., Vanlerberghe B., Huyghebaert A. The effect of phospholipids and water on the isothermal crystallisation of milk fat. European Journal of Lipid Science and Technology 2002, 104:490-495.
22. Wang F., Liu Y., Shan L., Jin Q., Wang X., Li L. Blooming in cocoa butter substitutes based compound chocolate: Investigations on composition, morphology and melting behavior. Journal of the American Oil Chemists' Society 2010, 87(10):1137-1143.
23. Wang F., Liu Y., Shan L., Jin Q., Meng Z., Wang X. Effect of fat composition on texture and bloom of lauric compound chocolate. European Journal of Lipid Science and Technology 2010, 112:1270-1276.
24. Wright A.J., Hartel R.W., Narine S.S., Marangoni A.G. The effect of minor components on milk fat crystallization. JAOCS 2000, 77:463-475.