Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

European Journal of Lipid Science and Technology

Volumn 114, Issue 5, 2012, Pages 592-601

  De Graef, Veerle ^a   Vereecken, Jeroen ^a   Smith, Kevin W ^b   Bhaggan, Krish ^c   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Fat Science Consulting Ltd   (United Kingdom)

^c Loders Croklaan BV   (Netherlands)

Author keywords

Hardness; Microstructure; SFC; Symmetry; Trisaturated

Indexed keywords

THEOBROMA CACAO;

EID: 84861108472     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100215     Document Type: Article

References (28)

1. Marangoni, A., Special issue of FRI-crystallization, structure and functionality of fats. Food Res. Int. 2002, 35, 907- 908.
2. Narine, S. S., Marangoni, A. G., Relating structure of fat crystal networks to mechanical properties: A review. Food Res. Int. 1999, 32, 227- 248.
3. Timms, R. E., Phase-behavior of fats and their mixtures. Prog. Lipid Res. 1984, 23, 1- 38.
4. Sato, K., Crystallization behaviour of fats and lipids-A review. Chem. Eng. Sci. 2001, 56, 2255- 2265.
5. Himawan, C., Starov, V. M., Stapley, A. G. F., Thermodynamic and kinetic aspects of fat crystallization. Adv. Colloid Interface Sci. 2006, 122, 3- 33.
6. Kellens, M., in: Hamilton, W. H. R. J. (Ed.), Edible Oil Processing, Scheffield Academia Press, Sheffield 2000, pp. 129- 173.
7. Noraini, I., Embong, M. S., Aminah, A., Ali, A. R. M., Maimon, C. H. C., Physical characteristics of shortenings based on modified palm oil, milkfat and low-melting milkfat fraction. Fett Wiss. Technol.-Fat Sci. Technol. 1995, 97, 253- 260.
8. Klagge, P., Sengupta, A. K., Cocoabutter and the equivalents for chocolate-products. Fett Wiss. Technol.-Fat Sci. Technol. 1990, 92, 485- 492.
9. Wassell, P., Young, N. W. G., Food applications of trans fatty acid substitutes. Int. J. Food Sci. Technol. 2007, 42, 503- 517.
10. Awad, T. S., Rogers, M. A., Marangoni, A. G., Scaling behavior of the elastic modulus in colloidal networks of fat crystals. J. Phys. Chem. B 2004, 108, 171- 179.
11. Liang, B., Shi, Y., Hartel, R. W., Correlation of rheological and microstructural properties in a model lipid system. J. Am. Chem. Soc. 2008, 85, 397- 404.
12. Braipson-Danthine, S., Deroanne, C., Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Res. Int. 2004, 37, 941- 948.
13. Narine, S. S., Marangoni, A. G., Mechanical and structural model of fractal networks of fat crystals at low deformations. Phys. Rev. E 1999, 60, 6991- 7000.
14. Johansson, D., Bergenstahl, B., Sintering of fat crystal networks in oil during post-crystallization processes. J. Am. Oil Chem. Soc. 1995, 72, 911- 920.
15. Kloek, W., Properties of fats in relation to their crystallization, PhD Thesis. Wageningen (The Netherlands), 1998.
16. Minato, A., Ueno, S., Yano, J., Smith, K. et al., Thermal and structural properties of sn-1, 3-dipalmitoyl-2-oleoylglycerol and sn-1, 3-dioleoyl-2-palmitoylglycerol binary mixtures examined with synchrotron radiation X-ray diffraction. J. Am. Oil Chem. Soc. 1997, 74, 1213- 1220.
17. Wesdorp, L. H., Liquid-multiple solid phase equilibria in fat-Theory and experiments, TU Delft, The Netherlands, 1990.
18. Timms, R. E., Confectionery Fats Handbook-Properties, Production and Application, The Oily Press, Bridgewater 2003.
19. Vereecken, J., De Graef, V., Smith, K. W., Wouters, J., Dewettinck, K., Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content. Food Res. Int. 2010, 43, 2057- 2067.
20. Kloek, W., van Vliet, T., Walstra, P., Mechanical properties of fat dispersions prepared in a mechanical crystallizer. J. Texture Stud. 2005, 36, 544- 568.
21. Zhou, Y., Hartel, R. W., Phase behavior of model lipid systems: Solubility of high-melting fats in low-melting fats. J. Am. Chem. Soc. 2006, 83, 505- 511.
22. Hagemann, J. W., in: Garti, N., Sato, K. (Eds.), Crystallization and Polymorphism of Fats and Fatty Acids, Marcel Dekker Inc., New York 1988, pp. 9- 95.
23. Vereecken, J., Foubert, I., Smith, K. W., Sassano, G. J., Dewettinck, K., Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols. Eur. J. Lipid Sci. Technol. 2010, 112, 233- 245.
24. Vereecken, J., Foubert, I., Smith, K. W., Dewettinck, K., Effect of SatSatSat and SatOSat on crystallization of model fat blends. Eur. J. Lipid Sci. Technol. 2009, 111, 243- 258.
25. Foubert, I., Dewettinck, K., Van de Walle, D., Dijkstra, A. J., Quinn, P., in: Gunstone, F. D., Harwood, J. L., Dijkstra, A. J. (Eds.), The Lipid Handbook, CRC Press Taylor & Francis Group, Boca Raton 2007.
26. Schaink, H. M., van Malssen, K. F., Shear modulus of sintered 'house of cards'-like assemblies of crystals. Langmuir 2007, 23, 12682- 12686.
27. Larsson, K., Quinn, P., Sato, K., Tiberg, F., Lipids: Structure, Physical Properties and Functionality, The Oily Press, Bridgewater, England 2006.
28. Rossell, J. B., in: Paoletti, R., Kritchevsky, D. (Eds.), Advances in Lipid Research, Academic Press, New York, USA 1967, pp. 353- 408.