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Su Y, Chai XH, Tan CP, Liu YF. Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application. J Food Sci 2024; 89:3194-3207. [PMID: 38660921 DOI: 10.1111/1750-3841.17028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 02/21/2024] [Accepted: 02/26/2024] [Indexed: 04/26/2024]
Abstract
In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism, and microstructure, with the aim of providing theoretical guidance for the blending of oils. The results showed that the PKS content primarily determined the SFC trend of the binary blends. However, the binary blends demonstrated poor miscibility and eutectic behavior was predominantly observed in the system, particularly at higher temperatures. Only α and β' forms appeared in this blended system. Simultaneously, the addition of PKS elevated the liquid phase transition temperature of the binary blends, considerably significantly increased their crystallization rate when the addition of PKS was more than 20% and increased the density and size of the fat crystals. Finally, the mixing design optimization method was used to get the most suitable ratio of the binary blends in the refrigerated cream system with PKS:AMF to be 0.914:0.086. The cream prepared with the above binary blends was indeed superior in overrun and firmness and had high stability. PRACTICAL APPLICATION: Some fats with special advantages are often limited in their wide application because of their poor crystallization ability. In this paper, the crystallization ability of fats is improved, and their application scenarios are increased through the combination of fats, so as to provide reference for the production of special fats for food.
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Affiliation(s)
- Yi Su
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Xiu-Hang Chai
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Selangor, Malaysia
| | - Yuan-Fa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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Mao J, Gao Y, Meng Z. Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals. Food Chem 2023; 399:133877. [DOI: 10.1016/j.foodchem.2022.133877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 07/09/2022] [Accepted: 08/05/2022] [Indexed: 10/15/2022]
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Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems. Food Res Int 2022; 161:111814. [DOI: 10.1016/j.foodres.2022.111814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
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Seniorita L, Minami E, Kawamoto H. Solid–Liquid Phase Behaviors of Binary Mixtures of Various Partial Acylglycerols by Differential Scanning Calorimetry. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Latifa Seniorita
- Graduate School of Energy Science Kyoto University Yoshida Honmachi, Sakyo‐ku Kyoto 606–8501 Japan
| | - Eiji Minami
- Graduate School of Energy Science Kyoto University Yoshida Honmachi, Sakyo‐ku Kyoto 606–8501 Japan
| | - Haruo Kawamoto
- Graduate School of Energy Science Kyoto University Yoshida Honmachi, Sakyo‐ku Kyoto 606–8501 Japan
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Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020; 19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/04/2019] [Accepted: 01/03/2020] [Indexed: 02/06/2023]
Abstract
Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.
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Affiliation(s)
- Yalong Guo
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yanping Xie
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Aiqin Ma
- Shanghai Jiao Tong University Affiliated Sixth People's Hospital South Campus, Shanghai, P. R. China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
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Liu C, Meng Z, Cao P, Jiang J, Liang X, Piatko M, Campbell S, Lo SK, Liu Y. Visualized phase behavior of binary blends of coconut oil and palm stearin. Food Chem 2018; 266:66-72. [DOI: 10.1016/j.foodchem.2018.05.118] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Revised: 05/22/2018] [Accepted: 05/26/2018] [Indexed: 11/26/2022]
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