Abstract
AbstractHigh‐pressure treatment is a promising option for improving mechanical properties and processing parameters of fat‐containing products. To identify optimum processing windows, melting curves, crystallization kinetics, and pathways for transferring the optimized structures to atmospheric pressure need to be known. Here, we provide melting curves of different polymorphic forms of triolein in the industrially relevant pressure range. The melting points of different polymorphic forms are detected optically in thin samples during stepwise changes of pressure or temperature. For cross‐nucleated spherulites, this method allows determining the respective melting points of nuclei and overgrown structures. Tracing the melting curves to atmospheric pressure confirms previous identification of the polymorphic forms at high pressure and enables identifying a previously reported but undefined structure as the β2‐form. Employing Raman spectroscopy, it is confirmed that the polymorph remained unaltered during the pressure release. With increasing pressure, the melting curves of the different polymorphic forms approach each other until they successively merge at the highest pressure levels studied.
Highlights
Fats and oils are basic food ingredients
Besides their importance in a balanced diet, they have a strong impact on the structural and sensory characteristics of food (Marangoni et al, 2012; Zulkurnain et al, 2019). Their mechanical behavior is important. It depends on the crystalline structure, which in turn is affected by the polymorphic form and the crystallization kinetics (Narine and Marangoni, 1999; Sato, 2018)
At atmospheric pressure, the melting curve of the dagger-like spherulites arrives at a temperature of 272.45(Æ0.5) K
Summary
Fats and oils are basic food ingredients. Besides their importance in a balanced diet, they have a strong impact on the structural and sensory characteristics of food (Marangoni et al, 2012; Zulkurnain et al, 2019). In this respect, their mechanical behavior is important. It depends on the crystalline structure, which in turn is affected by the polymorphic form and the crystallization kinetics (Narine and Marangoni, 1999; Sato, 2018). To employ high-pressure processing for controlling features of lipid food such as the crystalline structure, the melting curves and crystallization kinetics have to be known and pathways need to be identified for transferring structures optimized during high-pressure processing
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