Crystallization and rheology of palm oil in the presence of sugar

Food Research International

Volumn 85, Issue , 2016, Pages 224-234

  West, Ryan ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Compositional analysis; Crystallization; Palm oil; Rheology; Solid fat content; Storage

Indexed keywords

CRYSTALLIZATION; ELASTICITY; ENERGY STORAGE; FOOD STORAGE; GLYCEROL; OIL SHALE; OILS AND FATS; PRINCIPAL COMPONENT ANALYSIS; RHEOLOGY;

COMPOSITIONAL ANALYSIS; CRYSTALLIZATION BEHAVIOURS; DIACYLGLYCEROL; LIPID COMPOSITION; OIL VISCOSITY; SOLID FAT CONTENT; STORAGE PROPERTIES; TRIACYLGLYCEROLS;

PALM OIL;

EID: 84966930613     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.05.010     Document Type: Article

References (48)

1. Ab Latip R., Lee Y.-Y., Tang T.-K., Phuah E.-T., Lee C.-M., Tan C.-P., Lai O.-M. Palm-based diacylglycerol fat dry fractionation: Effect of crystallisation temperature, cooling rate, and agitation speed on physical and chemical properties of fractions. PeerJ 2013, 1.
2. Aftab A.K., Sherazi S.T.H., Rubina S., Razia S., Ambrat, Arfa Y. Consequence of fatty acids profile including trans fat in chocolate and pastry samples. International Food Research Journal 2013, 20:601-605.
3. Altimiras P., Pyle L., Bouchon P. Structure-fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms. Journal of Food Engineering 2007, 80:600-610.
4. Ascherio A., Katan M.B., Zock P.L., Stampfer M.J., Willett W.C. Trans fatty acids and coronary heart disease. New England Journal of Medicine 1999, 340:1994-1998.
5. Bowser A. Crystallization of cocoa butter. The Manufacturing Confectioner 2006, 86:115-118.
6. Che Man Y.B., Haryati T., Ghazali H.M., Asbi B.A. Composition and thermal profile of crude palm oil and its products. Journal of the American Oil Chemists' Society 1999, 76:237-242.
7. Coutinho J.A.P., Lopes da Silva J.A., Ferreira A., Soares M.R., Daridon J.-L. Evidence for the aging of wax deposits in crude oils by Ostwald ripening. Petroleum Science and Technology 2003, 21:381-391.
8. Cox W.P., Merz E.H. Correlation of dynamic and steady flow viscosities. Journal of Polymer Science 1958, 28:619-622.
9. 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.
10. Dibildox-Alvarado E., Laredo T., Toro-Vazquez J.F., Marangoni A.G. Pre-nucleation structuring of TAG melts revealed by fluorescence polarization spectroscopy and molecular mechanics simulations. Journal of the American Oil Chemists' Society 2010, 87:1115-1125.
11. Du H., Kim C., Corradini M.G., Ludescher R.D., Rogers M.A. Micro-viscosity of liquid oil confined in colloidal fat crystal networks. Soft Materials 2014, 10:8652-8658.
12. Fahy E., Subramaniam S., Murphy R., Nishijima M., Raetz C., Shimizu T., Dennis E. Update of the LIPID MAPS comprehensive classification system for lipids. Journal of Lipid Research 2009, 50:S9-S14.
13. Fernandes V.A., Müller A.J., Sandoval A.J. Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering 2013, 116:97-108.
14. Firestone D. Official methods and recommended practices of the American Oil Chemists' Society 1998, AOCS Press, Champaign, Illinois.
15. Gee P.T. Analytical characteristics of crude and refined palm oil and fractions. European Journal of Lipid Science and Technology 2007, 109:373-379.
16. Hartel R.W. Crystallization in foods 2001, An Aspen Publication, Gaithersburg, Maryland.
17. Hartel R.W. Advances in food crystallization. Annual Review of Food Science and Technology 2013, 4:277-292.
18. Katzmarzyk P.T., Ardern C.I. Overweight and obesity mortality trends in Canada 1985-2000. Canadian Journal of Public Health 2004, 95:16-20.
19. Kellens M., Gibon V., Hendrix M., De Greyt W. Palm oil fractionation. European Journal of Lipid Science and Technology 2007, 109:336-349.
20. L'Abbé M.R., Stender S., Skeaff C.M., Ghafoorunissa, Tevella M. Approaches to removing trans fats from the food supply in industrialized and developing countries. European Journal of Clinical Nutrition 2009, 63:S50-S67.
21. Mathlouthi M., Genotelle J. Rheological properties of sucrose solutions and suspensions. Sucrose, properties and applications 1995, 126-154. Blackie A&P, Glasgow. M. Mathlouthi, P. Reiser (Eds.).
22. McNamara D.J. Palm oil and health: A case of manipulated perception and misuse of science. Journal of the American College of Nutrition 2010, 29:240S-244S.
23. Mondal K., Murty B.S. Prediction of maximum homogeneous nucleation temperature for crystallization of metallic glasses. Journal of Non-Crystalline Solids 2006, 352:5257-5264.
24. Mullin J.W. Crystallization 2001, Butterworth-Heinemann, Boston, MA.
25. Nightingale L.M., Cadwallader K.R., Engeseth N.J. Changes in dark chocolate volatiles during storage. Journal of Agricultural and Food Chemistry 2012, 60:4500-4507.
26. Nusantoro B.P. Isothermal crystallization properties of RBD-palm oil as measured by DSC and oscillatory rheometry. AGRITECH 2009, 29:177-182.
27. Omar Z., Let C.C., Seng C.C., Rashid N.A. Crystallization and rheological properties of hydrogenated palm oil and palm oil blends in relation to crystal networking. European Journal of Lipid Science and Technology 2005, 107:634-640.
28. Pictet A., Vogel H. Saccharose B. Helvetica. Chimica Acta 1928, 11:901-905.
29. Purseglove J.W. Tropical crops monocotyledons, volumes 1 and 2 combined 1983, English Language Book Society and Longmans Group Ltd., Essex.
30. Santos J.C.O., Santos I.M.G., Souza A.G. Effect of heating and cooling on rheological parameters of edible vegetable oils. Journal of Food Engineering 2005, 67:401-405.
31. Siew W.-L., Ng W.-L. Effect of diglycerides on the crystallisation of palm oleins. Journal of the Science of Food and Agriculture 1996, 71:496-500.
32. Siew W.L., Ng W.L. Characterisation of crystals in palm olein. Journal of the Science of Food and Agriculture 1996, 70:212-216.
33. Siew W.L., Ng W.L. Influence of diglycerides on crystallisation of palm oil. Journal of the Science of Food and Agriculture 1999, 79:722-726.
34. Simecek-Beatty D., Lehr W.J., Lankford J.F. Leaking tank experiments with orimulsion™ and canola oil. NOAA technical memorandum NOS OR&R6 2001, NOAA, Seattle, WA, USA.
35. Smith K.W. Crystallization of palm oil and its fractions. Crystallization processes in fats and lipid systems 2001, 357-381. Marcel Dekker, New York. N. Garti, K. Sato (Eds.).
36. Smith K.W., Bhaggan K., Talbot G., Malssen K.F. Crystallization of fats: Influence of minor components and additives. Journal of the American Oil Chemists' Society 2011, 88:1085-1101.
37. Sonwai S., Rousseau D. Fat crystal growth and microstructural evolution in milk chocolate. Crystal Growth and Design 2008, 8:3165-3174.
38. Statistics Canada Canada health measures survey - Body composition of Canadian adults, 2009-2011 (Retrieved from). http://www.statcan.gc.ca/pub/82-625-x/2012001/article/11708-eng.htm.
39. Svanberg L., Ahrné L., Lorén N., Windhab E. Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems. Food Research International 2011, 44:1339-1350.
40. Svanberg L., Ahrné L., Lorén N., Windhab E. Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems. Journal of Food Engineering 2011, 104:70-80.
41. Timms R.E. Crystallisation of fats. Chemistry & Industry 1991, 10:342-345.
42. Toro-Vazquez J., Herrera-Coronado V., Dibildox-Alvarado E., Charo-Alonso M., Gomez-Aldapa C. Induction time of crystallization in vegetable oils, comparative measurements by differential scanning calorimetry and diffusive light scattering. Journal of Food Science 2002, 67:1057-1065.
43. Tshiamala I.T. Influence of a commercial monoglyceride on the microstructural development of palm oil 2013, Ghent University.
44. Turnbull D., Fisher J.C. Rate of nucleation in condensed systems. Journal of Chemical Physics 1949, 17:71-73.
45. Van Den Tempel M. Rheology of concentrated suspensions. Journal of Colloid and Interface Science 1979, 71:18-20.
46. Voon P.T., Ng T.K.W., Lee V.K.M., Nesaretnam K. Diets high in palmitic acid (16:0), lauric and myristic acids (12:0 1 14:0), or oleic acid (18:1) do not alter postprandial or fasting plasma homocysteine and inflammatory markers in healthy Malaysian adults. American Journal of Clinical Nutrition 2011, 94:1451-1457.
47. Walstra P., Kloek W., van Vliet T. Fat crystal networks. Crystallization processes in fats and lipid systems 2001, 289-328. Marcel Dekker, New York, NY. N. Garti, K. Sato (Eds.).
48. Yoshikawa S., Kida H., Sato K. Promotional effects of new types of additives on fat crystallization. Journal of Oleo Science 2014, 63:333-345.