Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin Surfaces

ACS Omega

Volumn 4, Issue 4, 2019, Pages 6273-6282

  Co, Edmund D ^a   Ghazani, Saeed M ^a   Pink, David A ^b   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b ST FRANCIS XAVIER UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85064071288     PISSN: None     EISSN: 24701343     Source Type: Journal    
DOI: 10.1021/acsomega.9b00147     Document Type: Article

References (29)

1. Beckett, S. T. The Science of Chocolate, 2 nd ed.; The Royal Society of Chemistry: Cambridge, U.K., 2008; pp 001-240.
2. Chaiseri, S.; Dimick, P. S. Lipid and hardness characteristics of cocoa butters from different geographic regions. J. Am. Oil Chem. Soc. 1989, 66, 1771-1776, 10.1007/BF02660745
3. Wille, R. L.; Lutton, E. S. Polymorphism of cocoa butter. J. Am. Oil Chem. Soc. 1966, 43, 491-496, 10.1007/BF02641273
4. Walstra, P. Secondary Nucleation in Triglyceride Crystallization. In The Colloid Science of Lipids, Steinkopff: Darmstadt, 1998; pp 4-8.
5. Koyano, T.; Hachiya, I.; Sato, K. Fat Polymorphism and Crystal Seeding Effects on Fat Bloom Stability of Dark Chocolate. Food Struct. 1990, 9, 231-240
6. IndexMundi. https://www.indexmundi.com/commodities/?commodity=cocoa-beans&months=180, (accessed August, 2018).
7. Ghazani, S. M.; Zou, L.; Rakitsky, W. G.; Marangoni, A. G. Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate. J. Am. Oil Chem. Soc. 2018, 95, 1239-1251, 10.1002/aocs.12127
8. Foubert, I.; Vanrolleghem, P. A.; Thas, O.; Dewettinck, K. Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization. J. Food Sci. 2004, 69, E478-E487, 10.1111/j.1365-2621.2004.tb09933.x
9. Davis, T. R.; Dimick, P. S. Lipid composition of high-melting seed crystals formed during cocoa butter solidification. J. Am. Oil Chem. Soc. 1989, 66, 1494-1498, 10.1007/BF02661979
10. Lutton, E. S. Phase behavior of triglyceride mixtures involving primarily tristearin, 2-oleyldistearin, and triolein. J. Am. Oil Chem. Soc. 1955, 32, 49-53, 10.1007/BF02636501
11. Rossell, J. B. Phase Diagrams of Triglyceride Systems. In Advances in Lipid Research; Paoletti, R.; Kritchevsky, D., Eds.; Academic Press: New York, NY, 1967; Vol. 5, pp 353-408.
12. Kerridge, R. 890. Melting-point diagrams for binary triglyceride systems. J. Chem. Soc. 1952, 4577-4579, 10.1039/jr9520004577
13. Talbot, G. Chocolate Temper. In Industrial Chocolate Manufacture and Use, 4 th ed.; Beckett, S. T., Ed.; Blackwell Publishing Ltd: Oxford, U.K., 2009; pp 261-275.
14. Smith, K. W. Cocoa Butter and Cocoa Butter Equivalents. In Structured and Modified Lipids; Gunstone, F. D., Ed.; Marcel Dekker AG: New York, NY, 2001; pp 401-422.
15. Hachiya, I.; Koyano, T.; Sato, K. Seeding effects on solidification behavior of cocoa butter and dark chocolate. I. Kinetics of solidification. J. Am. Oil Chem. Soc. 1989, 66, 1757-1762, 10.1007/BF02660743
16. Wähnelt, S.; Meusel, D.; Tülsner, M. Influence of Isomeric Diglycerides on Phase Transitions of Cocoa Butter. Fett Wiss. Technol. 1991, 93, 174-178
17. Loisel, C.; Lecq, G.; Keller, G.; Ollivon, M. Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives. J. Food Sci. 1998, 63, 73-79, 10.1111/j.1365-2621.1998.tb15679.x
18. Campos, R.; Ollivon, M.; Marangoni, A. G. Molecular Composition Dynamics and Structure of Cocoa Butter. Cryst. Growth Des. 2010, 10, 205-217, 10.1021/cg900853e
19. Arishima, T.; Sugimoto, K.; Kiwata, R.; Mori, H.; Sato, K. 13C cross-polarization and magic-angle spinning nuclear magnetic resonance of polymorphic forms of three triacylglycerols. J. Am. Oil Chem. Soc. 1996, 73, 1231-1236, 10.1007/BF02525451
20. Phipps, L. W. Heterogeneous and homogeneous nucleation in supercooled triglycerides and n-paraffins. Trans. Faraday Soc. 1964, 60, 1873-1883, 10.1039/tf9646001873
21. Ahmadi, L.; Wright, A. J.; Marangoni, A. G. Structural and Mechanical Behavior of Tristearin/Triolein-rich Mixtures and the Modification Achieved by Interesterification. Food Biophys. 2009, 4, 64-76, 10.1007/s11483-009-9102-2
22. van Mechelen, J. B.; Goubitz, K.; Pop, M.; Peschar, R.; Schenk, H. Structures of mono-unsaturated triacylglycerols. V. The [beta] '1-2, [beta]'-3 and [beta]2-3 polymorphs of 1,3-dilauroyl-2-oleoylglycerol (LaOLa) from synchrotron and laboratory powder diffraction data. Acta Crystallogr., Sect. B: Struct. Sci. 2008, 64, 771-779, 10.1107/S0108768108031601
23. MacDougall, C. J.; Razul, M. S.; Papp-Szabo, E.; Peyronel, F.; Hanna, C. B.; Marangoni, A. G.; Pink, D. A. Nanoscale characteristics of triacylglycerol oils: phase separation and binding energies of two-component oils to crystalline nanoplatelets. Faraday Discuss. 2012, 158, 425-433, 10.1039/c2fd20039b
24. Berger, O.; Edholm, O.; Jähnig, F. Molecular dynamics simulations of a fluid bilayer of dipalmitoylphosphatidylcholine at full hydration, constant pressure, and constant temperature. Biophys. J. 1997, 72, 2002-2013, 10.1016/S0006-3495(97)78845-3
25. Marangoni, A. G. Crystallization Kinetics. In Fat Crystal Networks; Marangoni, A. G., Ed.; Marcel Dekker AG: New York, NY, 2005; pp 21-82.
26. Ramel, P. R.; Co, E. D.; Acevedo, N. C.; Marangoni, A. G. Structure and functionality of nanostructured triacylglycerol crystal networks. Prog. Lipid Res. 2016, 64, 231-242, 10.1016/j.plipres.2016.09.004
27. Arishima, T.; Sagi, N.; Mori, H.; Sato, K. Density Measurement of the Polymorphic Forms of POP, POS and SOS. J. Jpn. Oil Chem. Soc. 1995, 44, 431-437, 10.5650/jos1956.44.431
28. Sato, K.; Arishima, T.; Wang, Z. H.; Ojima, K.; Sagi, N.; Mori, H. Polymorphism of POP and SOS. I. Occurrence and polymorphic transformation. J. Am. Oil Chem. Soc. 1989, 66, 664-674, 10.1007/BF02669949
29. Sato, K. Crystallization and Polymorphism of Fats and Fatty Acids. In Crystallization and Polymorphism of Fats and Fatty Acids; Sato, K.; Nissim, G., Eds.; Marcel Dekker AG: New York, NY, 1988; pp 227-263.