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Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols

Jeroen Vereecken UGent, Imogen Foubert, Kevin W Smith and Koen Dewettinck UGent (2010) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 112(2). p.233-245
abstract
In this study, the crystallization and melting properties of four different fat blends with the same saturated fat content (30%) but with different ratios of symmetric and asymmetric monounsaturated triacylglycerols were investigated using pNMR, DSC and polarized light microscopy. Blends were either palmitic (P) or stearic (S) based, and were combinations of SatOSat-rich (Sat = saturated, O = oleic) and SatSatO-rich vegetable oils with high-oleic sunflower oil. The DSC results demonstrate that there was almost no difference in crystallization mechanism and crystallization rate between the two P-based blends. Both blends showed a two-step crystallization, which can be explained by polymorphism. Stop-and-return DSC results suggested an initial crystallization into an unstable polymorph followed by polymorphic transition during the crystallization. For the S-based blends there was a clear difference between the SOS-rich and the SSO-rich blend, with a slower crystallization for the SSO-rich blend. Possibly, this can be explained by fractional crystallization. The microstructure did not differ greatly between the blends. Directly after crystallization, the crystals of the SSO-rich blend were slightly larger than the crystals of the SOS-rich blend.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Asymmetric, Microstructure, Solid fat profile, Stop-and-return DSC, Symmetric, Triacylglycerols, ANHYDROUS MILK-FAT, PHASE-BEHAVIOR, MACROSCOPIC PROPERTIES, BINARY-MIXTURES, PALM STEARIN, OIL BLENDS, TRANS, INTERESTERIFICATION, MICROSTRUCTURE, KINETICS
journal title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
112
issue
2
pages
233 - 245
Web of Science type
Article
Web of Science id
000275243100010
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.487 (2010)
JCR rank
44/124 (2010)
JCR quartile
2 (2010)
ISSN
1438-7697
DOI
10.1002/ejlt.200900037
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
802157
handle
http://hdl.handle.net/1854/LU-802157
date created
2009-12-07 11:43:10
date last changed
2015-06-17 11:19:04
@article{802157,
  abstract     = {In this study, the crystallization and melting properties of four different fat blends with the same saturated fat content (30\%) but with different ratios of symmetric and asymmetric monounsaturated triacylglycerols were investigated using pNMR, DSC and polarized light microscopy. Blends were either palmitic (P) or stearic (S) based, and were combinations of SatOSat-rich (Sat = saturated, O = oleic) and SatSatO-rich vegetable oils with high-oleic sunflower oil. The DSC results demonstrate that there was almost no difference in crystallization mechanism and crystallization rate between the two P-based blends. Both blends showed a two-step crystallization, which can be explained by polymorphism. Stop-and-return DSC results suggested an initial crystallization into an unstable polymorph followed by polymorphic transition during the crystallization. For the S-based blends there was a clear difference between the SOS-rich and the SSO-rich blend, with a slower crystallization for the SSO-rich blend. Possibly, this can be explained by fractional crystallization. The microstructure did not differ greatly between the blends. Directly after crystallization, the crystals of the SSO-rich blend were slightly larger than the crystals of the SOS-rich blend.},
  author       = {Vereecken, Jeroen and Foubert, Imogen and Smith, Kevin W and Dewettinck, Koen},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  keyword      = {Asymmetric,Microstructure,Solid fat profile,Stop-and-return DSC,Symmetric,Triacylglycerols,ANHYDROUS MILK-FAT,PHASE-BEHAVIOR,MACROSCOPIC PROPERTIES,BINARY-MIXTURES,PALM STEARIN,OIL BLENDS,TRANS,INTERESTERIFICATION,MICROSTRUCTURE,KINETICS},
  language     = {eng},
  number       = {2},
  pages        = {233--245},
  title        = {Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols},
  url          = {http://dx.doi.org/10.1002/ejlt.200900037},
  volume       = {112},
  year         = {2010},
}

Chicago
Vereecken, Jeroen, Imogen Foubert, Kevin W Smith, and Koen Dewettinck. 2010. “Crystallization of Model Fat Blends Containing Symmetric and Asymmetric Triacylglycerols.” European Journal of Lipid Science and Technology 112 (2): 233–245.
APA
Vereecken, Jeroen, Foubert, I., Smith, K. W., & Dewettinck, K. (2010). Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 112(2), 233–245.
Vancouver
1.
Vereecken J, Foubert I, Smith KW, Dewettinck K. Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2010;112(2):233–45.
MLA
Vereecken, Jeroen, Imogen Foubert, Kevin W Smith, et al. “Crystallization of Model Fat Blends Containing Symmetric and Asymmetric Triacylglycerols.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 112.2 (2010): 233–245. Print.