Abstract
Owing to the increasing reports of the harmful effects of trans and saturated fatty acids, the demand for trans- and saturated-fatty-acid-free oil and fat products is increasing among consumers. However, it is difficult to maintain the product stability and shape retention of such oil and fat products. As a result, there is a high demand in the processed oil and fat industry to develop solutions to such problems. Herein, we used molecular compound (MC) crystals in an attempt to find alternatives to trans and saturated fatty acids. The MCs used were 1,3-dioleoyl-2-palmitoyl-sn-glycerol (OPO) and 1,3-dipalmitoyl-2-oleoyl-sn-glycerol (POP)—the main components of lard and palm oil, respectively. We believe that OPO and POP can be used to obtain no-trans, low-saturation, and high-oleic-acid oil and fat products. Optimal conditions for efficient MC crystallization were examined by changing the oil and fat composition under rapid cooling conditions assuming industrial cooling process by using differential scanning calorimetry and synchrotron radiation time-resolved X-ray diffraction methods. It was concluded that the increase in OPO concentration destabilized MC formation, while the increase in POP concentration stabilized it under rapid cooling conditions. As a result, it was shown that MC crystals can be efficiently obtained by reducing the degree of POP supercooling.
Highlights
Edible oil and fat products such as margarines and shortenings are manufactured by blending various types of oils and fats derived from vegetables and animals [1]
Optimal conditions for efficient molecular compound (MC) crystallization were examined by changing the oil and fat composition under rapid cooling conditions assuming industrial cooling process by using differential scanning calorimetry and synchrotron radiation time-resolved X-ray diffraction methods
We observed diffraction peaks of 4.7 and 0.42 nm at −2 ◦ C, which correspond to the double-chain-length structure and α form of POP (α-2 POP)
Summary
Edible oil and fat products such as margarines and shortenings are manufactured by blending various types of oils and fats derived from vegetables and animals [1]. High-melting-point oils and fats are employed for producing crystal nuclei, medium-melting-point oils and fats for shape retention, and the low-melting ones for spreadability. To crystallize these oils and fats together, rapid cooling is usually performed using a scraped-surface heat exchanger during the manufacturing process [3]. Various physical changes such as shearing and pressure are observed when using a scraped-surface heat exchanger, we treated rapid cooling as the first step to clarify the crystallization behavior of edible oil and fat products
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