1
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Xu G, O'Shea N, Drouin G, Pacheco-Pappenheim S, O'Donnell CP, Hogan SA. Application of in-line Raman spectroscopy to monitor crystallization and melting processes in milk fat. Food Res Int 2024; 191:114690. [PMID: 39059946 DOI: 10.1016/j.foodres.2024.114690] [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] [Received: 02/12/2024] [Revised: 06/12/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Anhydrous milk fat (AMF) and its fractions are used as ingredients in a wide range of food applications. Obtaining the appropriate solid fat content (SFC) is essential to achieve the desired product texture. At present, in-line monitoring techniques to control milk fat crystallization and melting are largely unavailable. The thermal behaviour of milk fat (AMF and four of its fractions) was monitored in a temperature-controlled vessel using an in-line Raman analyser and compared with thermograms generated using differential scanning calorimetry (DSC). The major stages of milk fat crystallization and melting were identified using the in-line Raman analyser. Thermal data from DSC showed excellent linear correlations with Raman spectral data (R2 value of 0.97 for the onset of milk fat crystallisation). Partial least squares regression (PLSR) models were developed using Raman spectra to predict SFC with coefficient of determination (R2Cs) from 0.929 to 0.992 and root mean standard error of calibration (RMSECs) ranging from 3.20 to 10.36%. Results demonstrated Raman spectroscopy has significant potential as a way of monitoring milk fat crystallization and melting processes.
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Affiliation(s)
- Guangya Xu
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland; School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
| | - Norah O'Shea
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - Gaetan Drouin
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - Sara Pacheco-Pappenheim
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland; Dairy Processing and Technology Centre, University of Limerick, Sreelane, Limerick, Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
| | - Sean A Hogan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
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2
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Zhu H, Si X, Wang Y, Zhu P, Pang X, Wang X, Fauconnier ML, Ju N, Zhang S, Lv J. Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation. J Dairy Sci 2023; 106:6655-6670. [PMID: 37210356 DOI: 10.3168/jds.2022-22970] [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] [Received: 10/31/2022] [Accepted: 04/14/2023] [Indexed: 05/22/2023]
Abstract
In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular-weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular-weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller. The triglycerides were presented as the mixture crystal forms (α, β', and β crystal) in 25 S, AMF, and their distilling products, and it was transformed gradually to a single form as the increasing of distilling temperature. Moreover, the accumulated pattern of triglycerides was double chain length in 25 S, AMF, and their distilling products. These results provide a new approach to obtain the milk fat fractions with different properties, and the findings of this study enrich the theoretical basis of milk fat separation in practical production.
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Affiliation(s)
- Huiquan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Xin Si
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Panpan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaodan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Ning Ju
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China.
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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3
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Triacylglycerol composition and thermodynamic profiles of fractions from dry fractionation of anhydrous milk fat. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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4
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Perez-Santana M, Cagampang GB, Nieves C, Cedeño V, MacIntosh AJ. Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies. Foods 2022; 11:foods11182793. [PMID: 36140921 PMCID: PMC9497844 DOI: 10.3390/foods11182793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/04/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
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5
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Declerck A, Vermeir L, Nelis V, Dewettinck K, Van der Meeren P. Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:659-670. [PMID: 35037312 DOI: 10.1002/mrc.5251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 06/14/2023]
Abstract
Fat crystallisation in emulsions is a complex process. One of the important parameters is the solid fat content (SFC). Up to now, there is no standardised method to measure the SFC in emulsions, let alone to determine the SFC of the fat inside droplets, thus avoiding the signal of the aqueous phase. This work evaluates the capabilities of deconvolution of the free induction decay (FID)-Carr-Purcell-Meiboom-Gill (CPMG) signal of emulsions. Three models were evaluated. The first model was a combination of a Gaussian function and a bi-exponential function (GBE model). The second model combined a Gaussian function with multiple exponential functions (GME model). The last model contained multiple Gaussian functions and multiple exponential functions (MGME model). The latter two models used a simplified CONTIN analysis. Based on the analysis of the determination coefficient R2 , the calculated water content and the estimated SFC of nonemulsified two-phase systems, the GBE model was selected to analyse the FID-CPMG signal of emulsified systems. However, the results obtained with the other models did not differ substantially, and hence, they could be used to obtain a full relaxation time distribution. When the GBE model was applied on different emulsion systems, no significant differences in estimated SFC of the fat phase were found, thus indicating that the emulsion formulation (i.e. water-in-oil [W/O], oil-in-water [O/W] or water-in-oil-in-water [W/O/W]) only had a minor effect on the SFC in the systems considered here.
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Affiliation(s)
- Arnout Declerck
- Particle and Interfacial Technology Research Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Lien Vermeir
- Particle and Interfacial Technology Research Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Veronique Nelis
- Particle and Interfacial Technology Research Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Food Structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Koen Dewettinck
- Food Structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Research Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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6
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Rando MS, Palazolo GG, Márquez AL. Double (W
1
/O/W
2
) and Simple (O/W
2
) Emulsions Prepared with Soybean Flour Dispersion and Vegetable Fat: Partial Coalescence Promotion by Polyglycerol Polyricinoleate and Calcium. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- María S. Rando
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 (B1876BXD) Bernal Buenos Aires Argentina
| | - Gonzalo G. Palazolo
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 (B1876BXD) Bernal Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires Argentina
| | - Andrés L. Márquez
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 (B1876BXD) Bernal Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires Argentina
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7
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Grossi M, Valli E, Glicerina VT, Rocculi P, Gallina Toschi T, Riccò B. Optical Determination of Solid Fat Content in Fats and Oils: Effects of Wavelength on Estimated Accuracy. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Marco Grossi
- Department of Electrical Energy and Information Engineering “Guglielmo Marconi” (DEI) Alma Mater Studiorum University of Bologna Bologna 40136 Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences (DISTAL) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
- Interdepartmental Centre of Agri‐food Industrial Research (CIRI Agroalimentare) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
| | - Virginia Teresa Glicerina
- Department of Agricultural and Food Sciences (DISTAL) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences (DISTAL) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
- Interdepartmental Centre of Agri‐food Industrial Research (CIRI Agroalimentare) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
- Interdepartmental Centre of Agri‐food Industrial Research (CIRI Agroalimentare) Alma Mater Studiorum University of Bologna Cesena 47521 Italy
| | - Bruno Riccò
- Department of Electrical Energy and Information Engineering “Guglielmo Marconi” (DEI) Alma Mater Studiorum University of Bologna Bologna 40136 Italy
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8
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Tavares T, Magalhães K, Lorenzo N, Nunes C. Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0325201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil.
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9
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In Situ
Observation and
Physical–Chemical
Characteristics of Rambutan (
Nephelium lappaceum
L.) Kernel Olein Crystals Obtained from Acetone Fractionation. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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10
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Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09653-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Hwang HS, Winkler-Moser JK. Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax. J Food Sci 2020; 85:3293-3302. [PMID: 32935874 DOI: 10.1111/1750-3841.15444] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/21/2020] [Accepted: 08/13/2020] [Indexed: 01/04/2023]
Abstract
The aim of this study was to examine the physical properties of margarines prepared from oleogels with binary mixtures of candelilla wax (CDW) and beeswax (BW) in soybean oil. Some of the margarines made from oleogels with mixtures of CDW and BW had higher firmness than those made with one wax. For example, a 3% wax margarine made with 25% CDW and 75% BW had significantly higher firmness (0.97 N) than those with 100% CDW (0.59 N) and with 100% BW (0.11 N). Differential scanning calorimetry (DSC) and solid fat content (SFC) analyses revealed eutectic melting properties for binary wax margarines, which may be desirable since wax oleogel-based margarines often have higher melting points than conventional margarines. For example, the major melting point of 3% wax margarine made with 50% CDW and 50% BW was 43.85 °C, while for margarines made with 100% CDW or 100% BW, the melting points were at 46.00% and 47.61 °C, respectively. SFC was lowest for margarines with 50 or 75% BW; for example, 3% wax margarine with 25% CDW and 75% BW had 0.72% SFC at 40 °C while those with 100% CDW and 100% BW had 1.19 and 1.13% SFC, respectively. However, dropping point constantly decreased with increasing BW ratios. This study demonstrated that by mixing two waxes, the firmness of oleogel-based margarines could be increased, and the melting point could be tailored by the ratio of two waxes. PRACTICAL APPLICATION: This study demonstrated that firmness and melting properties of margarines prepared from wax-oleogels can be improved by mixing two waxes, making their practical application more feasible. Firmness of margarines prepared with oleogels of binary mixtures of candelilla wax and beeswax were higher than those with pure waxes. The melting point of wax oleogel-based margarines was decreased by use of binary mixtures of candelilla wax and beeswax.
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Affiliation(s)
- Hong-Sik Hwang
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, IL, 61604, USA
| | - Jill K Winkler-Moser
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, IL, 61604, USA
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12
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Bertoia L, Wagner JR, Márquez AL. Margarine‐Like Emulsions Prepared with Coconut and Palm Oils: Analysis of Microstructure and Freeze–Thaw Stability by Differential Scanning Calorimetry. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12399] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Luz Bertoia
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 B1876BXD Bernal, Buenos Aires Argentina
| | - Jorge R. Wagner
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 B1876BXD Bernal, Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Ciudad Autónoma de Buenos Aires C1425FQB Argentina
| | - Andrés L. Márquez
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Roque Sáenz Peña 352 B1876BXD Bernal, Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Ciudad Autónoma de Buenos Aires C1425FQB Argentina
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13
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Magalhães KT, de Sousa Tavares T, Nunes CA. The chemical, thermal and textural characterization of fractions from Macauba kernel oil. Food Res Int 2020; 130:108925. [DOI: 10.1016/j.foodres.2019.108925] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/12/2019] [Accepted: 12/15/2019] [Indexed: 11/17/2022]
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14
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Häupler M, Hutschenreuter V, Rudolph S, Flöter E. Feasibility Study on the Determination of the Solid Fat Content of Fats Using Temperature‐Modulated Optical Refractometry. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201800164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Michaela Häupler
- Department of Food Process Engineering TU Berlin Seestraße 13 13353 Berlin Germany
| | | | - Susanne Rudolph
- Department of Food Process Engineering TU Berlin Seestraße 13 13353 Berlin Germany
| | - Eckhard Flöter
- Department of Food Process Engineering TU Berlin Seestraße 13 13353 Berlin Germany
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15
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Zhao H, James BJ. Fat bloom formation on model chocolate stored under steady and cycling temperatures. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.12.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Shin JA, Heo YJ, Lee KT. Physicochemical characteristics of fat blend from hydrogenated coconut oil and acyl migrated palm mid-fraction. Food Chem 2018; 275:739-745. [PMID: 30724257 DOI: 10.1016/j.foodchem.2018.09.131] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 09/20/2018] [Accepted: 09/21/2018] [Indexed: 01/02/2023]
Abstract
Palm mid-fraction (PMF), which has a high content of symmetric POP, was converted to asymmetric PPO (APMF) via acyl migration. After solvent fractionation, the liquid phase of acyl migrated PMF (APMF-L) was obtained and blended with hydrogenated coconut oil (HCO, 50:50, w/w) to produce a fat blend (namely, an alternative fat blend) which had reduced saturated fatty acid content while having similar melting behavior to HCO. In an alternative fat blend, the major fatty acids were lauric (27.94), palmitic (26.93) and oleic (15.75 mol%) acid. The solid fat index was quite similar to that of HCO, especially at 28-44 °C. Nevertheless, an alternative fat blend had lower saturated fatty acid content, by 18%, compared to HCO. The content of highly atherogenic myristic acid was reduced by approximately 40%. The alternative fat blend in this study could be used as a raw material for non-dairy cream with low saturated fat content.
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Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Yoon-Ji Heo
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
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17
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Kucha CT, Liu L, Ngadi MO. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. SENSORS 2018; 18:s18020377. [PMID: 29382092 PMCID: PMC5855493 DOI: 10.3390/s18020377] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/07/2018] [Accepted: 01/10/2018] [Indexed: 12/31/2022]
Abstract
Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat color, remains a challenge that must be addressed. Conventional methods such as visual inspection, mechanical methods, and chemical methods are used off the production line, which often results in an inaccurate representation of the process because the dynamics are lost due to the time required to perform the analysis. Consequently, rapid, and non-destructive alternative methods are needed. In this paper, the traditional fat quality assessment techniques are discussed with emphasis on spectroscopic techniques as an alternative. Potential spectroscopic techniques include infrared spectroscopy, nuclear magnetic resonance and Raman spectroscopy. Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. All techniques are described in terms of their operating principles and the research advances involving their application for pork fat quality parameters. Future trends for the non-destructive spectroscopic techniques are also discussed.
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Affiliation(s)
- Christopher T Kucha
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Li Liu
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
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18
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Declerck A, Nelis V, Rimaux T, Dewettinck K, Van der Meeren P. Influence of Polymorphism on the Solid Fat Content Determined by FID Deconvolution. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700339] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Arnout Declerck
- Particle and Interfacial Technology Group; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Veronique Nelis
- Particle and Interfacial Technology Group; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Tom Rimaux
- Vandemoortele R&D Centre; Prins Albertlaan 78 B-8870 Izegem Belgium
| | - Koen Dewettinck
- Food Technology and Engineering Group; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
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19
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Pérez MP, Wagner JR, Márquez AL. Partial coalescence in double (W1
/O/W2
) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600447] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- María P. Pérez
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes, Bernal; Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Ciudad Autónoma de Buenos Aires Argentina
| | - Jorge R. Wagner
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes, Bernal; Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Ciudad Autónoma de Buenos Aires Argentina
| | - Andrés L. Márquez
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes, Bernal; Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Ciudad Autónoma de Buenos Aires Argentina
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20
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Influence of Different Factors on the Particle Size Distribution and Solid Fat Content of Water-in-Oil Emulsions. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2824-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Zhang L, Yang G, Chen J, Bi Y, Chen S, Tan D, Fu J, Peng D. Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2619-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Bootello MA, Garcés R, Martínez-Force E, Salas JJ. Effect of solvents on the fractionation of high oleic-high stearic sunflower oil. Food Chem 2014; 172:710-7. [PMID: 25442612 DOI: 10.1016/j.foodchem.2014.09.136] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 08/26/2014] [Accepted: 09/23/2014] [Indexed: 11/28/2022]
Abstract
Solvent fractionation of high oleic-high stearic (HOHS) sunflower oil was studied to determine the best solvent to use (hexane or acetone) in terms of the operational parameters and properties of the final stearins. Acetone fractionation on two types of HOHS sunflower oils (N17 and N20) was carried out at temperatures from 5 to 10 °C using micelles with different oil/solvent ratios. Acetone was more suitable than hexane as a solvent for HSHO sunflower oil fractionation because it allowed the oil to be fractionated at higher temperatures and at lower supercooling degrees. Likewise, a sunflower soft stearin obtained by dry fractionation of HOHS sunflower oil was also used to produce high-melting point stearins by acetone or hexane fractionation. The fractionation of these stearins could be performed at higher temperatures and gave higher yields. The combination of dry and solvent fractionation to obtain tailor-made stearins is discussed.
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Affiliation(s)
- Miguel A Bootello
- Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012 Sevilla, Spain
| | - Rafael Garcés
- Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012 Sevilla, Spain
| | | | - Joaquín J Salas
- Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012 Sevilla, Spain.
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23
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Pérez MP, Tesei MF, Wagner JR, Márquez AL. Partial Coalescence in Cream-Like Emulsions Prepared with Alternative Fats: Effect of Controlled Stirring and Temperature Cycles. J Texture Stud 2014. [DOI: 10.1111/jtxs.12090] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- María P. Pérez
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Roque Sáenz Peña 352 Bernal Buenos Aires B1876BXD Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
| | - María F. Tesei
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Roque Sáenz Peña 352 Bernal Buenos Aires B1876BXD Argentina
| | - Jorge R. Wagner
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Roque Sáenz Peña 352 Bernal Buenos Aires B1876BXD Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
| | - Andrés L. Márquez
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Roque Sáenz Peña 352 Bernal Buenos Aires B1876BXD Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
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24
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A DSC determination of phase transitions and liquid fraction in fish oils and mixtures of triacylglycerides. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.064] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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