Lipid crystallization kinetics-roles of external factors influencing functionality of end products

Current Opinion in Food Science

Volumn 4, Issue , 2015, Pages 32-38

  Bayés García, Laura ^a   Patel, Ashok R ^b   Dewettinck, Koen ^b   Rousseau, Dérick ^c   Sato, Kiyotaka ^d   Ueno, Satoru ^d  

^a UNIVERSITY OF BARCELONA   (Spain)

^b GHENT UNIVERSITY   (Belgium)

^c RYERSON UNIVERSITY   (Canada)

^d HIROSHIMA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84929174074     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2015.04.005     Document Type: Review

References (57)

1. Curr Opin Coll Interface Sci 2011, 16:357-440.
2. Marangoni A.G., Acevedo N., Maleky F., Co E., Peyronel F., Mazzanti G., Quinn B., Pink D. Structure and functionality of edible fats. Soft Matter 2012, 8:1275-1300.
3. Sato K., Bayés-García L., Calvet T., Cuevas-Diarte M.A., Ueno S. External factors affecting polymorphic crystallization of lipids. Eur J Lipid Sci Technol 2013, 115:1224-1238.
4. Martini S. Sonocrystallization of fats. Springer Briefs in Food, Health and Nutrition (eBook) 2013, Springer. R.W. Hartel, J.P. Clark, J.W. Finley, D. Rodriguez-Lazaro, D. Topping (Eds.).
5. Chen F., Zhang H., Sun X., Wang X., Xu X. Effects of ultrasonic parameters on the crystallization behavior of palm oil. J Am Oil Chem Soc 2013, 90:941-949.
6. Ye Y., Tan C.Y., Kim D.A., Martini S. Application of high-intensity ultrasound to a zero-trans shortening during temperature cycling at different cooling rates. J Am Oil Chem Soc 2014, 91:1155-1169.
7. Lee J., Ye Y., Martini S. Physicochemical and oxidative changes in sonicated interesterified soybean oil. J Am Oil Chem Soc 2015, 10.1007/s11746-014-2585-0.
8. Ye Y., Martini S. Application of high-intensity ultrasound to palm oil in a continuous system. J Agric Food Chem 2015, 63:319-327.
9. Povey M.J.W. Crystal nucleation in food colloids. Food Hydrocoll 2014, 42:118-129.
10. Douaire M., di Bari V., Norton J.E., Sullo A., Lillford P., Norton I.T. Fat crystallisation at oil-water interfaces. Adv Coll Interface Sci 2014, 203:1-10.
11. Bouzidi L., Narine S.S. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part II: phase behavior and transformation paths of SSS, PSS and PPS saturated triacylglycerols-effect of chain length mismatch. Chem Phys Lipids 2012, 165:77-88.
12. Baker M., Bouzidi L., Garti N., Narine S.S. Multi-length-scale elucidation of kinetic and symmetry effects on the behavior of stearic and oleic TAG. I. SOS and SSO. J Am Oil Chem Soc 2014, 91:559-570.
13. Baker M.R., Bouzidi L., Garti N., Narine S.S. Multi-length-scale elucidation of kinetic and symmetry effects on the behavior of stearic and oleic TAG, II. OSO and SOO. J Am Oil Chem Soc 2014, 91:1685-1694.
14. Bouzidi L., Narine S.S. Evidence of critical cooling rates in the nonisothermal crystallization of triacylglycerols: a case for the existence and selection of growth modes of a lipid crystal network. Langmuir 2010, 26:4311-4319.
15. Bouzidi L., Narine S.S. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part III: crystallization and phase behavior of 1-palmitoyl-2,3-stearoyl-sn-glycerol (PSS) and tristearoylglycerol (SSS) binary system. Chem Phys Lipids 2012, 165:105-119.
16. Kaufmann N., Andersen U., Wiking L. The effect of cooling rate and rapeseed oil addition on the melting behaviour, texture and microstructure of anhydrous milk fat. Int Dairy J 2012, 25:75-79.
17. Bootello M.A., Hartel R.W., Levin M., Martínez-Blanes J.M., Real C., Garcés R., Martínez-Force E., Salas J. Studies of isothermal crystallization kinetics of sunflower hard stearin-based confectionery fats. Food Chem 2012, 135:1730-1739.
18. Rincón-Cardona J.A., Martini S., Candal R.J., Herrera M.L. Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins. Food Res Int 2013, 51:86-97.
19. Rønholt S., Kirkensgaard J.J.K., Pedersen T.B., Mortensen K., Knudsen J.C. Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment. Food Chem 2012, 135:1730-1739.
20. Rønholt S., Kirkensgaard J.J.K., Mortensen K., Knudsen J.C. Effect of cream cooling rate and water content on butter microstructure during four weeks of storage. Food Hydrocoll 2014, 34:169-176.
21. Bayés-García L., Calvet T., Cuevas-Diarte M.A., Ueno S., Sato K. In situ synchrotron radiation X-ray diffraction study of crystallization kinetics of polymorphs of 1,3-dioleoyl-2-palmitoyl glycerol (OPO). CrystEngComm 2011, 13:3592-3599.
22. Bayés-García L., Calvet T., Cuevas-Diarte M.A., Ueno S., Sato K. In situ observation of transformation pathways of polymorphic forms of 1,3-dipalmitoyl-2-oleoyl glycerol (POP) examined with synchrotron radiation X-ray diffraction and DSC. CrystEngComm 2013, 15:302-314.
23. Bayés-García L., Calvet T., Cuevas-Diarte M.A., Ueno S., Sato K. Crystallization and transformation of polymorphic forms of trioleoyl glycerol and 1,2-dioleoyl-3-rac-linoleoyl glycerol. J Phys Chem B 2013, 117:9170-9181.
24. Smith K., Bhaggan K., Talbot G., van Malssen K. Crystallization of lipids: influence of minor components and additives. J Am Oil Chem Soc 2011, 88:1085-1101.
25. Shimamura K., Ueno S., Miyamoto Y., Sato K. Effects of polyglycerine fatty acid esters having different fatty acid moieties on crystallization of palm stearin. Cryst Growth Des 2013, 13:4746-4754.
26. Rincón-Cardona J.A., Agudelo-Laverde L.M., Martini S., Candal R.J., Herrera M.L. In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety. Food Res Int 2014, 64:9-17.
27. Fredrick E., Moens K., Heyman B., Fischer S., Van der Meeren P., Dewettinck K. Monoacylglycerols in dairy recombined cream: I. The effect on milk lipid crystallization. Food Res Int 2013, 51:892-898.
28. Maruyama J.M., Soares FASDM, D'Agostinho N.R., Gonçalves M.I.A., Gioielli L.A., da Silva R.C. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. J Agric Food Chem 2014, 62:2253-2263.
29. Verstringe S., Danthine S., Blecker C., Depypere F., Dewettinck K. Influence of monopalmitin on the isothermal crystallization mechanism of palm oil. Food Res Int 2013, 51:344-353.
30. Verstringe S., Danthine S., Blecker C., Dewettinck K. Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents. Food Res Int 2014, 62:694-700.
31. Verstringe S., Dewettinck K., Ueno S., Sato K. Triacylglycerol crystal growth: templating effects of partial glycerols studied with synchrotron radiation microbeam X-ray diffraction. Cryst Growth Des 2014, 14:5219-5226.
32. Yoshikawa S., Kida H., Sato K. Promotional effects of new types of additives on lipid crystallization. J Oleo Sci 2014, 63:333-345.
33. Yoshikawa S., Kida H., Sato K. Fat crystallization with talc particles is influenced by particle size, concentration, and cooling rate. Eur J Lipid Sci Technol 2015, 10.1002/ejlt.201400420.
34. Mazzanti G., Li M., Marangoni A.G., Idziak S.H.J. Effects of shear rate variation on the nanostructure of crystallizing triglycerides. Cryst Growth Des 2011, 11:4544-4550.
35. Acevedo N.C., Block J.M., Marangoni A.G. Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties. Faraday Dis 2012, 158:171-194.
36. Acevedo N.C., Block J.M., Marangoni A.G. Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear. Langmuir 2012, 28:16207-16217.
37. Acevedo N.C., Marangoni A.G. Functionalization of non-interesterified mixtures of fully hydrogenated fats using shear processing. Food Bioprocess Technol 2014, 7:575-587.
38. Tran T., Ghosh S., Rousseau D. Spheroidal fat crystal microstructures formed with confined gap shearing. Cryst Growth Des 2014, 14:6383-6390.
39. Reyes-Hernández J., Pérez-Martínez J.D., Toro-Vazquez J.F. Influence of processing conditions on the physicochemical properties of complex fat systems. J Am Oil Chem Soc 2014, 91:1247-1259.
40. Co E., Marangoni A.G. The formation of a 12-hydroxystearic acid/vegetable oil organogel under shear and thermal fields. J Am Oil Chem Soc 2013, 90:529-544.
41. Maleky F., McCarthy K.L., McCarthy M.J., Marangoni A.G. Effect of cocoa butter structure on oil migration. J Food Sci 2012, 77. E74-79.
42. Campos R., Marangoni A.G. Crystallization dynamics of shear worked cocoa butter. Cryst Growth Des 2014, 14:1199-1210.
43. Padar S., Mehrle Y.E., Windhab E.J. Shear-induced crystal formation and transformation in cocoa butter. Crystal Growth Design 2009, 9:4023-4031.
44. Svanberg L., Ahrne L., Loren N., Windhab E. Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems. J Food Eng 2011, 104:70-80.
45. Frasch-Melnik S., Norton I.T., Spyropoulos F. Fat-crystal stabilised w/o emulsions for controlled salt release. J Food Eng 2010, 98:437-442.
46. Nadin M., Rousseau D., Ghosh S. Fat crystal-stabilized water-in-oil emulsions as controlled release systems. LWT - Food Sci Technol 2014, 56:248-255.
47. Di Bari V., Norton J.E., Norton I.T. Effect of processing on the microstructural properties of water-in-cocoa butter emulsions. J Food Eng 2014, 122:8-14.
48. Sullo A., Arellano M., Norton I.T. Formulation engineering of water in cocoa-butter emulsion. J Food Eng 2014, 142:100-110.
49. Beri A., Pichot R., Norton I.T. Physical and material properties of an emulsion-based lipstick produced via a continuous process. Int J Cosm Sci 2014, 36:148-158.
50. Le Révérend B.J.D., Taylor M.S., Norton I.T. Design and application of water-in-oil emulsions for use in lipstick formulations. Int J Cosm Sci 2011, 33:263-268.
51. Ghosh S., Tran T., Rousseau D. Comparison of pickering and network stabilization in water-in-oil emulsions. Langmuir 2011, 27:6589-6597.
52. Ghosh S., Rousseau D. Triacylglycerol interfacial crystallization and shear structuring in water-in-oil emulsions. Cryst Growth Des 2012, 12:4944-4954.
53. Haj-shafiei S., Ghosh S., Rousseau D. Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts. J Coll Interface Sci 2013, 410:11-20.
54. Saadi S., Ariffin A.A., Ghazali H.M., Abdulkarim M.S., Boo H.C., Miskandar M.S. Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage. Food Chem 2012, 133:1485-1493.
55. Wassell P., Okamura A., Young N.W.G., Bonwick G., Smith C., Sato K., Ueno S. Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions. Langmuir 2012, 28:5539-5547.
56. Rousseau D. Trends in structuring edible emulsions with Pickering fat crystals. Curr Opin Coll Interf Sci 2013, 18:283-291.
57. Ariyaprakai S., Tananuwon K. Freeze-thaw stability of edible oil-in-water stabilized by sucrose esters and Tweens. J Food Eng 2015, 152:57-64.