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da Silva TLT, Martini S. Recent Advances in Lipid Crystallization in the Food Industry. Annu Rev Food Sci Technol 2024; 15:355-379. [PMID: 38166315 DOI: 10.1146/annurev-food-072023-034403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2024]
Abstract
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.
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Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
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2
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Yang D, Lee YY, Lu Y, Wang Y, Zhang Z. Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components. Molecules 2024; 29:1847. [PMID: 38675667 PMCID: PMC11052365 DOI: 10.3390/molecules29081847] [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: 04/01/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The process of lipid crystallization influences the characteristics of lipid. By changing the chemical composition of the lipid system, the crystallization behavior could be controlled. This review elucidates the internal factors affecting lipid crystallization, including triacylglycerol (TAG) structure, TAG composition, and minor components. The influence of these factors on the TAG crystal polymorphic form, nanostructure, microstructure, and physical properties is discussed. The interplay of these factors collectively influences crystallization across various scales. Variations in fatty acid chain length, double bonds, and branching, along with their arrangement on the glycerol backbone, dictate molecular interactions within and between TAG molecules. High-melting-point TAG dominates crystallization, while liquid oil hinders the process but facilitates polymorphic transitions. Unique molecular interactions arise from specific TAG combinations, yielding molecular compounds with distinctive properties. Nanoscale crystallization is significantly impacted by liquid oil and minor components. The interaction between the TAG and minor components determines the influence of minor components on the crystallization process. In addition, future perspectives on better design and control of lipid crystallization are also presented.
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Affiliation(s)
- Dubing Yang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yuxia Lu
- Guangzhou Flavours & Fragrances Co., Ltd., Guangzhou 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
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Li Y, Liao T, Liu T, Wang J, Sun Z, Zhao M, Deng X, Zhao Q. Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream. Food Chem 2023; 428:136762. [PMID: 37418884 DOI: 10.1016/j.foodchem.2023.136762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 06/17/2023] [Accepted: 06/27/2023] [Indexed: 07/09/2023]
Abstract
Effect of stearic acid-based lipophilic emulsifiers (sorbitan monostearate (Span-60), sucrose ester S-170, and lactic acid esters of monoglycerides (LACTEM)) and oleic acid-based lipophilic emulsifiers (sorbitan monooleate (Span-80) and sucrose ester O-170) on the crystallization of fat blend and the stability of whipped cream were studied. Span-60 and S-170 possessed strong nucleation inducing ability and good emulsifying properties. Thus, tiny and uniform crystals were formed in fat blends, small and ordered fat globules were distributed in emulsions, and air bubbles were effectively wrapped in firmly foam structures. The crystallization of the fat blend and the stability of whipped cream were slightly modified by LACTEM due to its poor nucleation inducing ability and moderate emulsifying characteristic. Span-80 and O-170 had weak nucleation inducing ability and poor emulsifying properties, therefore, loose crystals were formed in fat blends and some big fat globules were separated in emulsions, thereby decreasing the stability of whipped creams.
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Affiliation(s)
- Yonghao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Liao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Junwei Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhehao Sun
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xinlun Deng
- Guangdong Wenbang Biotechnology Co., Ltd, Zhaoqing 526238, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Mao J, Gao Y, Meng Z. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends. Food Chem 2023; 410:135394. [PMID: 36640655 DOI: 10.1016/j.foodchem.2023.135394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 11/19/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogel blends was investigated, moreover, the linear and nonlinear rheological behavior of systems was analyzed by small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The addition of DATEM oleogels inhibited the growth rate of crystals of blends at 4 °C and reduced the average size of crystalline nanoplatelet. Moreover, the DATEM oleogels promoted the transition of blends to more stable β polymorphism. The nonlinear rheological response of blends was qualitatively analyzed by normalized Lissajous-Bowditch curves. The addition of DATEM oleogels made blends more resistant to large deformations and slowed down viscous losses while reducing the rearrangement behavior of the crystal microstructure under high strain. These findings could open up the possibility of developing low-saturated fat products and further broaden the application of oleogels.
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Affiliation(s)
- Jixian Mao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China
| | - Yujie Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR 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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Tong S, Tang T, Lee Y. A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shi‐Cheng Tong
- School of Science Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
| | - Teck‐Kim Tang
- Institute of Bioscience University Putra Malaysia Serdang Selangor 43400 Malaysia
| | - Yee‐Ying Lee
- School of Science Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
- Monash Industry Palm Oil and Education Research Platform Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
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Mello NA, Ribeiro APB, Bicas JL. Delaying crystallization in single fractionated palm olein with limonene addition. Food Res Int 2021; 145:110387. [PMID: 34112390 DOI: 10.1016/j.foodres.2021.110387] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 04/06/2021] [Accepted: 05/02/2021] [Indexed: 12/15/2022]
Abstract
Single fractionated palm olein (OL) becomes cloudy when submitted to low temperatures. To overcome this technological issue, the use of appropriate additives delays or prevents its clouding. Limonene is considered a green additive, and studies revealed that it modulates fat crystallization. This study evaluated the influence of adding R-(+)-limonene, in different concentrations (1-10%), into OL, regarding its crystallization behavior. The findings show that addition of limonene reduced solid fat content (SFC), crystallization temperature by differential scanning calorimetry (DSC), and cloud point of OL, and the results were more pronounced at higher concentrations of limonene. The blend OL + 10% limonene presented the best resistance in cold stability. From the obtained results, the blends fitted as intermediate products between an OL and a super palm olein (SOL), with substantial improvement in reducing crystals' formation in OL. Limonene can be considered a green anti-crystallizer with potential application in different areas, such as cosmetics and biodiesel.
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Affiliation(s)
- Natália Aparecida Mello
- School of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, São Paulo, Brazil.
| | - Ana Paula Badan Ribeiro
- School of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, São Paulo, Brazil.
| | - Juliano Lemos Bicas
- School of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, São Paulo, Brazil.
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