- Author
- Kato Rondou (UGent) , Fien De Witte (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)
- Organization
- Project
-
- Understanding eNergy Efficient processing of eXtrudable margarines, poUrable shortenings and (low-fat) Spreads
- Differential scanning calorimetry (DSC) to study interactions in complex food systems
- X-ray scattering to study nanostructures of solids and food
- Vandemoortele Centre for Lipid Science and Technology
- Exploring Raman spectroscopy for elucidating structure-function relationships in complex lipid-rich foods
- Abstract
- Fat polymorphism plays a critical role in the structural and functional properties of fat-based food products. However, research on the polymorphism of monoglyceride oleogels remains limited. Previous work demonstrated the impact of composition and processing on the polymorphic transitions of monoglyceride oleogels, indicating that high shear and cooling rates accelerate β-polymorph formation. However, a detailed understanding on the effect of shear is still lacking. This research extends previous observations by using a CSS450 shear cell, allowing for precise control over cooling and shear rates. Two commercially available food-grade monoglycerides were mixed with rapeseed oil (10% w/w). Crystallization was performed with varying shear rates and analyzed with synchrotron radiation X-ray scattering techniques (SAXS and WAXS), differential scanning calorimetry and microscopy. The results showed that applying a low shear rate did not result in changes in the polymorphic transitions compared to static crystallization for both monoglyceride oleogels. However, increasing the shear rate resulted in the formation of the β-polymorph, even before the formation of the metastable sub-α polymorph. These findings provide new insights into the role of shear in monoglyceride oleogels, allowing for further optimization of fat structuring in food applications.
- Keywords
- Monoglycerides, Fat crystallization, Shear, Synchrotron SAXS/WAXS, DSC, CRYSTALLIZATION, BEHAVIOR
Downloads
-
publisher version.pdf
- full text (Published version)
- |
- open access
- |
- |
- 3.05 MB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01JW5MWQXH61BN0PQGA2AK9VSY
- MLA
- Rondou, Kato, et al. “Effect of Shear on Polymorphic Transitions in Monoglyceride Oleogels.” CRYSTALS, vol. 15, no. 6, 2025, doi:10.3390/cryst15060495.
- APA
- Rondou, K., De Witte, F., Dewettinck, K., & Van Bockstaele, F. (2025). Effect of shear on polymorphic transitions in monoglyceride oleogels. CRYSTALS, 15(6). https://doi.org/10.3390/cryst15060495
- Chicago author-date
- Rondou, Kato, Fien De Witte, Koen Dewettinck, and Filip Van Bockstaele. 2025. “Effect of Shear on Polymorphic Transitions in Monoglyceride Oleogels.” CRYSTALS 15 (6). https://doi.org/10.3390/cryst15060495.
- Chicago author-date (all authors)
- Rondou, Kato, Fien De Witte, Koen Dewettinck, and Filip Van Bockstaele. 2025. “Effect of Shear on Polymorphic Transitions in Monoglyceride Oleogels.” CRYSTALS 15 (6). doi:10.3390/cryst15060495.
- Vancouver
- 1.Rondou K, De Witte F, Dewettinck K, Van Bockstaele F. Effect of shear on polymorphic transitions in monoglyceride oleogels. CRYSTALS. 2025;15(6).
- IEEE
- [1]K. Rondou, F. De Witte, K. Dewettinck, and F. Van Bockstaele, “Effect of shear on polymorphic transitions in monoglyceride oleogels,” CRYSTALS, vol. 15, no. 6, 2025.
@article{01JW5MWQXH61BN0PQGA2AK9VSY,
abstract = {{Fat polymorphism plays a critical role in the structural and functional properties of fat-based food products. However, research on the polymorphism of monoglyceride oleogels remains limited. Previous work demonstrated the impact of composition and processing on the polymorphic transitions of monoglyceride oleogels, indicating that high shear and cooling rates accelerate β-polymorph formation. However, a detailed understanding on the effect of shear is still lacking. This research extends previous observations by using a CSS450 shear cell, allowing for precise control over cooling and shear rates. Two commercially available food-grade monoglycerides were mixed with rapeseed oil (10% w/w). Crystallization was performed with varying shear rates and analyzed with synchrotron radiation X-ray scattering techniques (SAXS and WAXS), differential scanning calorimetry and microscopy. The results showed that applying a low shear rate did not result in changes in the polymorphic transitions compared to static crystallization for both monoglyceride oleogels. However, increasing the shear rate resulted in the formation of the β-polymorph, even before the formation of the metastable sub-α polymorph. These findings provide new insights into the role of shear in monoglyceride oleogels, allowing for further optimization of fat structuring in food applications.}},
articleno = {{495}},
author = {{Rondou, Kato and De Witte, Fien and Dewettinck, Koen and Van Bockstaele, Filip}},
issn = {{2073-4352}},
journal = {{CRYSTALS}},
keywords = {{Monoglycerides,Fat crystallization,Shear,Synchrotron SAXS/WAXS,DSC,CRYSTALLIZATION,BEHAVIOR}},
language = {{eng}},
number = {{6}},
pages = {{13}},
title = {{Effect of shear on polymorphic transitions in monoglyceride oleogels}},
url = {{http://doi.org/10.3390/cryst15060495}},
volume = {{15}},
year = {{2025}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: