Influence of processing conditions on the physicochemical properties of complex fat systems

JAOCS, Journal of the American Oil Chemists' Society

Volumn 91, Issue 7, 2014, Pages 1247-1259

  Reyes Hernandez J ^a   Perez Martinez J D ^a   Toro Vazquez, J F ^a  

^a UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

Adhesiveness; Crystallization; Hardness; Permeability; Released oil; Scraped surface crystallizer; Shear rate

Indexed keywords

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; HARDNESS; MECHANICAL PERMEABILITY; PROCESSING; TEMPERATURE;

ADHESIVENESS; CONCENTRATION RANGES; CRYSTALLIZATION CONDITIONS; PHYSICOCHEMICAL PROPERTY; PROCESSING CONDITION; PROCESSING TEMPERATURE; RELEASED OIL; SCRAPED SURFACE HEAT EXCHANGERS;

SHEAR DEFORMATION;

GLYCINE MAX;

EID: 84903796273     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-014-2464-8     Document Type: Article

References (31)

1. Bhanger MI, Anwar F (2004) Fatty acid (FA) composition and contents of trans unsaturated FA in hydrogenated vegetable oils and blended fats from Pakistan. J Am Oil Chem Soc 81:129-134
2. Reyes-Hernández J, Dibildox-Alvarado E, Charó-Alonso MA, Toro-Vazquez JF (2007) Physicochemical and rheological properties of crystallized blends containing trans-free and partially hydrogenated soybean oil. J Am Oil Chem Soc 84:1081-1093
3. Pérez-Martínez DJ, Reyes-Hernandez J, Dibildox-Alvarado E, Toro-Vazquez JF (2012) Physical properties of cocoa butter/vegetable oil blend crystallized in scraped surface heat exchanger. J Am Oil Chem Soc 89:199-209
4. Shi Y, Liang B, Hartel RW (2005) Crystal morphology, microstructure, and textural properties of model lipid systems. J Am Oil Chem Soc 82:399-408
5. Johansson D (1995) The influence of temperature on interactions and structures in semisolid fats. J Am Oil Chem Soc 72:1091-1099
6. deMan JM, Leny deMan (1995) Palm oil as a component for high quality margarine and shortening formulations. Malays Oil Sci Technol 4:56-60
7. Rousseau D, Hodge SM, Nickerson MT, Paulson AT (2005) Regulating the β́ → β polymorphic transition in food fats. J Am Oil Chem Soc 82:7-12
8. Herrera ML, Hartel RW (2000) Effect of processing conditions on physical properties of a milk fat model system: rheology. J Am Oil Chem Soc 77:1189-1195
9. Humphrey KL, Narine SS (2004) A comparison of lipid shortening functionality as a function of molecular ensemble and shear: crystallization and melting. Food Res Int 37:11-27
10. Johansson D, Bergensdthl B (1995) Sintering of fat crystal networks in oil during post-crystallization processes. J Am Oil Chem Soc 72:911-920
11. Mazzanti G, Alejandro GA, Stefan HJ, Idziack SHJ (2005) Modeling phase transitions during the crystallization of multicomponent fat under shear. Phys Rev E 71:1-12
12. Sonwai S, Rousseau D (2008) Fat crystal growth and microstructural evolution in industrial milk chocolate. Cryst Growth Des 8:3165-3174
13. Mudge EM, Mazzanti G (2009) Rheo-NMR measurements of cocoa butter crystallized under shear flow. Cryst Growth Des 9:3111-3118
14. Jahaniaval F, Kakuda Y, Abraham V (2002) Oil-binding capacity of plastic fats: effects of intermediate melting point TAG. J Am Oil Chem Soc 77:389-394
15. Toro-Vazquez JF, Dibildox-Alvarado E, Charó-Alonso MA, Herrera-Coronado V, Gómez-Aldapa CA (2002) The Avrami index and the fractal dimension in vegetable oil crystallization. J Am Oil Chem Soc 79:855-866
16. Pérez-Martínez DJ, Álvarez Salas C, Morales-Rueda J, Toro-Vazquez JF, Charó-Alonso MA, Dibildox-Alvarado E (2005) The effect of supercooling on crystallization of cocoa butter-vegetables oil blends. J Am Oil Chem Soc 82:627-632
17. Dibildox-Alvarado E, Neves-Rodriguez J, Antonio-Gioielli LA, Toro-Vazquez JF, Marangoni AG (2004) Effects of crystalline microstructure on oil migration in a semisolid fat matrix. Cryst Growth Des 4:731-736
18. Marty S, Marangoni AG (2009) Effects of cocoa butter origin, tempering procedure, and structure on oil migration kinetics. Cryst Growth Des 9:4415-4423
19. deMan JM (2000) Use of palm stearin as a component of interesterified blends. SCI Lecture Papers Series @ 2000 Society of Chemical Industry, http://www.soci.org
20. Toro-Vazquez JF, Briseño-Montelongo M, Dibildox-Alvarado E, Charó-Alonso MA, Reyes-Hernández J (2000) Crystallization kinetics of palm stearin in blends with sesame seed. Oil J Am Oil Chem Soc 77:297-309
21. Minato A, Ueno S, Yan J, Wang ZH, Seto H, Amemiya Y, Sato K (1996) Synchrotron radiation X-ray diffraction study on phase behavior of PPP-POP binary mixtures. J Am Oil Chem Soc 73:1567-1572
22. deMan JM (2000) Relationship among chemical, physical, and textural properties of fats. In: Widlak Neil (ed) Physical properties of fats, oils and emulsifiers. AOCS Press, EUA, pp 79-95
23. Baljit SG, Sandra DD, Suresh SN (2002) Lipid shortenings: a review. Food Res Int 35:1015-1048
24. Mayamol PN, Samuel T, Balachandran C, Sundaresan A, Arumughan C (2004) Zero-trans shortening using palm stearin and rice bran oil. J Am Oil Chem Soc 81:407-413
25. Tanaka L, Miura S, Yoshioka T (2007) Formation of granular crystals in margarine with excess amount of palm oil. J Am Oil Chem Soc 84:421-426
26. Acevedo NC, Marangoni G (2010) Characterization of the nanoscale in triacylglycerol crystal networks. Cryst Growth Des 10:3327-3333
27. Watanabe A, Tashima I, Matsuzaki N, Kurashige J, Sato K (1992) On the formation of granular crystals in fat blends containing palm oil. J Am Oil Chem Soc 69:1077-1079
28. Campos R, Ollivon M, Marangoni AG (2008) Molecular composition dynamics and structure of cocoa Butter. Cryst Growth Des 10:205-217
29. a) Effect of processing conditions on physical properties of a milk fat model system: microstructure. J Am Oil Chem Soc 77:1197-1204
30. Pérez-Martínez DJ, Alvarez-Salas C, Morales-Rueda JA, Toro-Vazquez JF, Charó-Alonso MA, Dibildox-Alvarado E (2005) The effect of supercooling on crystallization of cocoa butter-vegetable oils blends. J Am Oil Chem Soc 82:471-479
31. Sato K, Ueno S (2001) Molecular interactions and phase behavior of polymorphic fats. In: Garti N, Sato K (eds) Crystallization processes in fats and lipid systems. Marcel Dekker Inc., New York, pp 177-209