Solid Fat Content Research Articles

Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp

The aim was to obtain structured lipids by chemical interesterification of saturated fat (lard) with bleached oils from fish heads (carp and tuna). All materials were characterized by physicochemical analyses, gas chromatography for fatty acid profiles, nuclear magnetic resonance for unsaturated fatty acids esterified in sn-1,3 and sn-2 positions of the triacylglycerols, and differential scanning calorimetry for solid fat content (SFC). The amounts of eicosapentaenoic acid and docosahexaenoic acid were much higher for tuna oil (32%), showing the presence of docosahexaenoic acid in the structured lipids. The higher modifications of lard were with 1% of catalyst and 70:30 ratio of lard : fish oil. Through the SFC analysis, information about the structured lipids’ characteristics were obtained, making it possible to define the most suitable technological applications. After the reaction, SFC reduced from 2% to 30% when compared to the swine lard, and the highest changes had occurred when tuna oil was used. Practical applications In recent years, the growing demand for foods with nutritional properties has aroused the interest about the development of a new generation of lipids, the so-called healthy lipids. This work presents as a differential, the effect evaluation of the fish oils from different cultures (pisciculture and mariculture) in the characteristics of structured lipids, which are obtained by chemical interesterification reaction of these oils with swine lard. The presence of different types of fatty acids in the same triacylglycerol molecule can produce a compound with unique nutritional and metabolic properties. Thus, the use of fish oils with different fatty acid profiles can have a direct effect on the technological applications of the structured lipids. In addition, the incorporation of fatty acids as EPA and DHA, which are not naturally found in fats, besides conferring interesting technological characteristics, increases the nutritional value of the fat.

Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage

AbstractDeveloping trans‐free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil‐based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality. This research is aimed at investigating the influence of triacylglycerol (TAG) compositions of palm oil‐based puff pastry margarines on the physical properties of the fat crystal network, which determine the functionality of such products. Three model puff pastry margarines are produced at pilot scale under the same crystallization conditions. They share the same fatty acid composition and close solid fat content (SFC) profiles, whereas the proportions of major TAG (tripalmitoylglycerol (PPP), 1,3‐di‐palmitoyl‐2‐oleoylglycerol (POP), 1,2‐di‐palmitoyl‐3‐oleoylglycerol (PPO), 1,2‐dioleoyl‐3‐palmitoylglycerol (POO)) are different. Polymorphism, melting profile, hardness, microscopic structures, and baking performance (puffing effect) of the model fats are examined during a period of 6 months. The following results are obtained: 1) The TAG composition significantly influences the post crystallization processes occurring in palm oil‐based margarines. 2) High amounts of POP show negative influences. 3) The proportions of POP, PPO, and PPP should be carefully balanced to prevent detrimental crystal network rearrangements, leading to textural modifications (hardness increase) and significant reduction in baking performance.Practical Applications : The results presented in this work could be helpful for edible fat products developers, especially for roll‐in fat applications. This research provides an overview of the relevant properties to study for the assessment of puff pastry margarine functionality. It also highlights the importance of ensuring long‐term stability of palm oil‐based fat products. Finally, it emphasizes that certain combinations of fat materials should be avoided to maintain the quality of palm oil‐based puff pastry margarines.

Physicochemical Properties and Fatty Acid Profile of African Elemi Fruit Pulp Oil Compared with Palm Kernel Oil

African elemi (Canarium schweinfurthii) fruit pulp oil was extracted and refined which yielded 39.5% oil. It was characterized for its physical, chemical, phytochemical properties and fatty acid profile in comparison with palm kernel oil (PKO). The result for physical properties revealed that there was no significant difference in the density, refractive index, and flash point of the oils. African elemi fruit pulp oil (AEO) had significantly (p>0.05) higher slip melting point and viscosity while significantly (p<0.05) lower smoke point and fire point. Chemical properties of the oils such as iodine, acid value, unsaponifiable matter and free fatty acids were significantly (p>0.05) higher in AEO with the values of 76.79 g/100 g, 0.94 mg KOH/g, 1.32 and 0.58%, respectively and significantly (p<0.05) lower in saponification and peroxide values, 155.47 mg KOH/g and 1.06 meq/kg, respectively compared to the values obtained for the PKO. Saturated fatty acid profile of AEO had the values of 9.44, 32.24 and 2.63% for myristic (C14:0), stearic acid (C18:0) and palmitic acid (C16:0) while PKO had the values of 48.00, 16.20, 2.50 and 8.40% for lauric (C12:0), myristic (C14:0), stearic acid (C18:0) and palmitic acid (C16:0), respectively. The monounsaturated fatty acids were oleic acid (C18:1) 30.24% for AEO and 15.0% for PKO making oleic acid the highest occurring monounsaturated fatty acids present in AEO. Thus, lauric acid (C12:0) and linoleic (C18:2) was not dictated in AEO while gadoleic (C20:1) was not dictated in PKO. Flavonoids, tannins, saponins, phytates and alkaloids had the values of 0.29, 0.33, 0.13, 0.13 and 0.74% for AEO and 0.32, 0.12, 0.24, 0.11 and 0.07% for PKO, respectively and all were within the acceptable limit of 3% for food products with respect to the phytochemical properties of the oils. The result for solid fat content - temperature profile revealed that PKO and AEO completely melted at 35 °C and 45 °C, respectively.

Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels.

Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering food protein. Nevertheless, an in-depth view of the structure of networks made of OG and protein is deficient. Hence, the objective of this study is developing oleocolloid (OC) (whey protein and rice bran wax OG) and hydro-oleocolloid (HOC) (OC + water) matrices with varying protein content (2.5–7.5%) to characterize their structural properties. Thermal analysis of the matrices via differential scanning calorimetry (DSC) documented the effects of hydrophobic interactions on the protein structure and its stability. Whey protein denaturation temperature increased from 74.9 °C to 102.8 °C in the presence of high oleic soybean oil. The effects of vegetable oil on WPI structure was also verified by FTIR spectroscopy. Data analysis revealed slight structural changes of the WPI secondary structure in the hydrophobic oil medium and the α-helix and β-sheet proportion in the emulsion medium was significantly altered. Similar analysis was performed in OC and HOC networks to quantify possible interactions between protein and rice bran wax. Results indicated that the protein was denatured during the thermal and mechanical conditions required for the oleogelation process, while it did not affect the systems’ solid fat content (SFC) and polymorphic patterns of the oleogels. However, DSC analysis showed different onset of melting for OC and HOC samples due to colloidal interactions between the protein and the lipid phase. The role of these chemistry was confirmed by microscopy analyses where OC and HOC matrices displayed notably different microstructural properties. The observed differences in the structural properties between OC and HOC matrices indicate the different colloidal interactions mediated by oleogelation process and the liquid medium type (oil vs. emulsion).

Functional properties of dairy phospholipid gels

In this study dairy phospholipid (PL) gels were made using 3 different concentrations of PL (15%, 30%, and 45%) and soybean oil to determine the gel-forming ability and functional traits that dairy PL have. After 24 h of storage the visual stability, crystal morphology, solid fat content, melting behavior, viscosity, and oil binding capacity of the gels were evaluated. All samples showed visual stability, whereas polarized light microscopy showed that high concentrations of PL reduced PL mobility, preventing tubular micelles from forming at high concentrations of PL (45%). Solid fat content increased with an increase in PL concentration. The melting enthalpy increased as the concentration of PL increased. The viscosity was assessed at 0.01, 0.1, and 1.0 1/s shear rates. A significant difference was observed between the 45% PL samples and the other samples at low and intermediate shear, but at high shear levels, a significant difference was only seen between the 15% PL sample and the other samples. The oil binding capacity showed a significant difference between the 45% PL sample and the other 2 samples. This study shows that dairy PL can be added to a vegetable oil to produce semi-solid material with appropriate functional properties.

Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products.

Current trans fat replacement strategies provide food products with acceptable textural and sensory properties on a large scale, and at a reasonable price, but carry health and environmental burdens. Palm oil is used extensively because of its high solidity and functionality; however, increased production has led to deforestation throughout the world's tropical regions. To reduce dependence on palm oil it is necessary to find a means of structuring a variety of readily available vegetable oils. Using cottonseed and peanut oils, among others, we show that enzymatic glycerolysis can structure liquid oils into solid fats through monoacylglycerol and diacylglycerol production from their native triacylglycerols without the addition of saturated or hydrogenated fat, thus not altering fatty acid composition. Solid fat contents of cottonseed and peanut oils were increased from 8% to 29% and 9% to 30% at 5 °C, respectively, and 21% and 10% at 20 °C, respectively. Additionally, oil-binding capacity was enhanced significantly. These novel oils were used to produce margarine and peanut butter with similar textural properties to commercial products and, importantly, represent a healthy and sustainable means to replace hydrogenated or saturated fats.

Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends

AbstractStructured lipids (SL) were produced from enzymatic interesterification (EIE) of palm kernel stearin (PKS), coconut oil (CNO), and fully hydrogenated palm stearin (FHPS) blends in various mass ratios. The EIE reactions were performed at 60 °C for 6 hours using immobilized Lipozyme RM IM with a mixing speed of 300 rpm. The physicochemical properties, crystallization and melting behavior, solid fat content (SFC), crystal morphology and polymorphism of the physical blends (PB), and the SL were characterized and compared with commercial cocoa butter and cocoa butter alternatives (CBA). EIE significantly modified the triacylglycerol compositions of the fat blends, resulting in changes in the physical properties and the crystallization and melting behavior. SFC and slip melting point of all SL decreased from those of their counterpart PB. In particular, SL obtained from EIE of blends 60:10:30 and 70:10:20 (PKS:CNO:FHPS) exhibited a high potential to be used astrans‐free CBA as they showed similar melting ranges, melting peak temperatures, and SFC curves to the commercial CBA with fine needle‐like crystals and desirable β' polymorph.

Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content

This work is focused on the study of freeze-thaw behavior of double (W1/O/W2) emulsions by the application of a cooling-heating-cooling cycle by differential scanning calorimetry. Emulsions were prepared with sodium caseinate as hydrophilic emulsifier in outer aqueous (W2) phase and sunflower oil (SO) and/or interesterified vegetable fat (VF) plus polyglycerol polyricinoleate as lipophilic emulsifier in lipid phase. The effects of sodium chloride concentration in inner aqueous (W1) phase and solid fat content in lipid phase were analyzed. In all cases, W1 phase froze at lower temperature than W2 phase because higher undercooling was required for the crystallization of inner water droplets. In the absence of VF, the system with low salt concentration showed water diffusion from undercooled W1 phase to frozen W2 phase at the first cooling stage, due to the lower vapor pressure of ice. However, at the second cooling stage, this phenomenon was not observed and partial recovery of inner water was detected, probably because of an osmotic effect. The increase of salt concentration allowed a higher retention of inner water after freezing of W2 phase, attributed to the lowered vapor pressure of W1 phase. The loss of inner water was also restrained or prevented by the presence of VF in lipid phase due to the immobilization of water droplets within a fat crystal network. The crystallization behavior of SO was related to inner water quantity and VF content. This study could be useful for the formulation of W1/O/W2 emulsions with enhanced freeze-thaw stability.

Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax.

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.

Effect of storage time on physical properties of sonocrystallized all‐purpose shortening

The purpose of this study was to determine the effect of high-intensity ultrasound (HIU) on the physical properties of an all-purpose shortening and to evaluate how these properties changed during storage (48 hr; 4, 12, and 24 weeks) at 5 °C and 25 °C. Samples were crystallized at 30 °C for 60min with and without the application of HIU (20kHz; 3.2mm-diameter tip, 168µm amplitude, 10 s). After crystallization, physical properties, such as hardness, elasticity, melting behavior, and solid fat content (SFC), were measured. These properties were also measured during storage. The effect of HIU was significant in changing the SFC, hardness, G' and G'', melting enthalpy, and microstructure of the samples. After 60min of crystallization, the sonicated samples had higher values of SFC, hardness, elasticity, and melting enthalpy than the ones obtained without sonication (P <0.05). Changes in these physical properties were associated with the microstructure of the samples since sonication generated smaller, more uniformly sized crystals as well as increased the number of crystals. No differences were observed in the G' of the sonicated samples stored at 25 °C as a function of storage period. The G' of the nonsonicated samples increased until 12 weeks of storage and was maintained up to 24 weeks, suggesting that sonication speed up the formation of a stable crystalline network. Samples stored at 5 °C showed higher value in hardness, G' and G'', and SFC than the ones stored at 25 °C. PRACTICAL APPLICATION: High-intensity ultrasound (HIU) has been widely used as an additional tool to change the crystallization behavior in various lipids; however, the long-term storage effect of HIU has not been studied before. This research evaluates the effect of HIU on the physical properties of a palm-based shortening stored up to 24 weeks at two different temperatures (25 and 5 °C). The application of HIU may help increase the stability of lipid during storage.

Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High‐Intensity Ultrasound: A Long‐Term Storage Study

AbstractThe objective of this research was to evaluate if cavitation events generated during sonication (20 kHz, 216 μm amplitude, 10 s) are responsible for changes in physical properties of a fat with low levels of saturated fatty acids and if these changes are maintained during storage. The fat was crystallized at 24 and 34 °C and stored at 25 °C for up to 24 weeks. An increase in solid fat content and melting enthalpy was observed for sonicated samples crystallized at 34 °C and an increase in elasticity was observed for sonicated samples crystallized at 24 °C (P &lt; 0.05). Hardness increased in sonicated samples crystallized at 24 and 34 °C (P &lt; 0.05) after 60 min of crystallization and after 24 weeks storage. Elasticity of non‐sonicated samples crystallized at 24 °C decreased (P &lt; 0.05) after storage at 25 °C for 48 h while it remained constant in sonicated samples. Sonicated samples had more, and smaller crystals compared to the non‐sonicated ones. No significant change was observed in physical properties of sonicated samples crystallized at 24 °C and 34 °C during the 24 weeks of storage. Sonication at 24 °C was less efficient at changing the physical properties of the fat compared to 34 °C; however, the number of subharmonic components generated during sonication at these two temperatures was not affected by crystallization temperature. These results suggest that changes in physical properties are associated with secondary effects of sonication such as bubble streamers rather than changes in cluster dynamics.

The effects of limonene on the crystallization of palm oil

This study aimed to evaluate how the addition of limonene in different concentrations (1–10 g/100 g) influences the crystallization of palm oil (PO). An extensive study of the crystallization behavior of PO and its blends was performed using nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), polarized light microscopy (PLM), and X-ray diffraction. Adding limonene to PO reduced its solid fat content (SFC) and delayed crystallization, with a more pronounced effect at higher concentrations (7.5 and 10 g/100 g). The samples’ microstructure changed from spherulites in pure PO to agglomerated granular crystals at higher concentrations (7.5 and 10 g/100 g). Regarding polymorphism, the samples containing limonene showed a slight sign of acceleration over time, and after 60 days all samples, including PO, had predominance of the β form. It can be affirmed that reducing the SFC of PO substantially contributes to mitigating its post-hardening.

Functionality improvement of virgin coconut oil through physical blending and chemical interesterification

In recent years, virgin coconut oil (VCO) has been gaining dramatic growth in food markets and is one the most clinically studied edible oils. However, owing to its low plasticity and stiff nature, VCO could not be applied directly in edible fats production and various modification processes must be considered. In present study, physical blending with palm olein (PO) and chemical interesterification were conducted in order to improve the functional characteristics of VCO. Likewise, the alterations in chemical composition, solid fat content (SFC), slip melting point (SMP) and rheological attributes (e.g. flow behavior, strain sweep, frequency sweep and temperature sweep) of fat blends, prior and following interesterification were investigated. All blends were trans-free and interesterification modified the melting characteristics of fat blends through reduction of SFC and SMP. In terms of rheological attributes, a shear thinning demeanor in all fat blends was noticed and the flow data were fitted well with Herschel–Bulkley model. Interesterified samples were illustrated lower storage (G′) and loss (G″) moduli compared to initial blends. The elastic attribute of interesterified 10:90, 20:80, 30:70, 40:60 and 50:50 blends was prevailing up to 28.89, 29.68, 31.28, 34.46 and 36.05 °C, respectively. Finally, the interesterified blends of VCO and PO revealed characteristics fitted for production of not only trans-free roll-in shortening but table-grade, stick and Danish margarines, as well.

Novel Cocoa Butter Equivalent from Microalgal Butters

AbstractAn acetone solvent fractionation procedure was used to obtain two algal butter fractions, an algal stearin containing high amounts of 1,3‐stearoyl‐2‐oleoyl‐glycerol (SOS), and an algal mid‐fraction containing high amounts of 1,3‐dipalmitoyl‐2‐oleoyl‐glycerol (POP), and 1‐palmitoyl‐2‐oleoyl, 3‐stearoyl‐glycerol (POS). Algal stearin and algal mid‐fraction were blended (1:9 w/w) to yield a potential cocoa butter equivalent (CBE). The amount of POP, POS, and SOS, in algal CBE was 15.8%, 32.0%, and 24.6%, respectively, compared to 15.4%, 38.8%, and 27.7% in Cocoa butter (CB). However, a higher amount of POO and SOO in the algal CBE caused a lower solid fat content at all temperatures compared to CB. This study demonstrates the potential for producing a new algal CBE using solvent fractionation and blending techniques that can be used in chocolate and other confectionery products.

Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol

Oleogels based on three different oils (sunflower oil, solid coconut oil and liquid coconut oil) were formulated using β-sitosterol. In general, an observed increase in crystallinity was correlated with an increase in the gel storage modulus and hardness. Addition of lecithin promoted the formation of needle-like crystals of β-sitosterol with a corresponding increase in strain tolerance and oil-trapping capacity for oleogels produced with liquid oils. However, the incorporation of β-sitosterol crystals with or without lecithin into oleogels containing solid coconut oil reduced its strain tolerance by interrupting the formation of continual radiolitic crystal structures. The use of sunflower oil (long chain fatty acids) was more favourable to the packing and growth of gelator crystals and the formation of an elastic gel, in comparison to liquid coconut oil (short chain fatty acids). Overall, the type and physical state of oil influence the formation of oil crystal network, thus affecting its gel properties. These findings allow the better understanding of β-sitosterol-based oleogels, providing opportunity to design for the application as a fat-replacer and lowering solid fat content.

The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat

This study investigated the effects of emulsifiers (mono- and diglycerides, Tween 80, LACTEM, and sodium stearyl lactylate), both individually and in combinations, on the partial coalescence of fat globules and fat crystallization behavior, as well as their influence on the stability of aerated emulsions (36 wt% fat). The extent of partial coalescence, solid fat content (SFC), and melting/crystallization profile of bulk anhydrous milk fat (AMF) blends were examined. Furthermore, the interfacial tension, particle size distribution, apparent viscosity, and creaming rate of the quiescent emulsions were measured, while the aeration properties, rheology, and microstructure of aerated emulsions were analyzed. Lipophilic-emulsifier formulas accelerated fat crystallization and achieved higher foam firmness, whereas mono- and diglycerides had a significant positive effect on the crystallization behavior of bulk AMF blends compared to the minor impact on emulsification. Moreover, the highly viscous emulsions that were obtained by combining more hydrophilic emulsifiers could be attributed to more partial coalescence and smaller globule particle size, especially with the inclusion of Tween 80, which was very efficient at reducing interfacial tension. The four-blend emulsifier formula produced a lower emulsion creaming rate and higher aeration activity (overrun) and its foam displayed regularly-shaped air bubbles enveloped by a fat network consisting of well-distributed fat clusters. Overall, the results showed that the choice of emulsifiers played a crucial role in the physical stability of aerated emulsions. • Lipophilic-emulsifier formulas achieved higher foam firmness. • Mono- and diglycerides (MDG) had a positive effect on the fat crystallization compared to the minor impact on emulsification. • Combining more hydrophilic emulsifiers like Tween 80 promoted partial coalescence. • The four-blend emulsifier formula had lower emulsion creaming rate and higher overrun. • The different emulsifier formulas affected the texture of the final aerated emulsion in different ways.

Effect of Limonene on Modulation of Palm Stearin Crystallization

Due to its hard consistency and low plasticity, palm stearin (PS) has limited industrial applications. As described in the literature, the addition of limonene to lipid systems has been shown to influence their crystallization pattern, such as by softening consistency and accelerating polymorphic transition. The objective of this study was to evaluate different concentrations of limonene (1–10%) added to PS, regarding its crystallization behavior. This study reports that limonene addition was able to reduce solid fat content (SFC) and consistency, and delayed crystallization, with more evidenced effects when the highest concentration of limonene was applied (10%). Microstructure and polymorphism were significantly affected by the highest concentrations (7.5% and 10%), tending to the formation of small crystals and their agglomeration, with acceleration of polymorphism. Blending this fat with limonene may broaden its application, considering softer options of PSs.

Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions

AbstractThe effects of diacylglycerols rich in medium‐ and long‐chain fatty acids (MLCD) on the crystallization of hydrogenated palm oil (HPO) and formation of 10% water‐in‐oil (W/O) emulsion are studied, and compared with the common surfactants monostearoylglycerol (MSG) and polyglycerol polyricinoleate (PGPR). Polarized light microscopy reveals that emulsions made with MLCD form crystals around dispersed water droplets and promotes HPO crystallization at the oil‐water interface. Similar behavior is also observed in MSG‐stabilized emulsions, but is absent from emulsions made with PGPR. The large deformation yield value of the test W/O emulsion is increased four‐fold versus those stabilized via PGPR due to interfacial crystallization of HPO. However, there are no large differences in droplet size, solid fat content (SFC), thermal behavior or polymorphism to account for these substantial changes, implying that the spatial distribution of the HPO crystals within the crystal network is the driving factor responsible for the observed textural differences. MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals to enhance the rigidity of emulsion. This study provides new insights regarding the use of MLCD in W/O emulsions as template for interfacial crystallization and the possibility of tailoring their large deformation behavior.Practical Applications: MLCD is applied in preparing W/O emulsion. It is found that MLCD forms unique interfacial Pickering crystals around water droplets, which promote the surface‐inactive HPO nucleation at the oil‐water interface. Thus MLCD‐covered water droplets act as active fillers and interact with surrounding fat crystals, which can greatly enhance the rigidity of emulsion. This observation would provide a theoretical reference and practical basis for the application of the MLCD with appreciable nutritional properties in lipid‐rich products such as whipped cream, shortenings margarine, butter and ice cream, so as to substitute hydrogenated oil. MLCD‐stabilized emulsions can also be explored for the development of novel confectionery products, lipsticks, or controlled release matrices.

Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions

Effect of solid fat content (SFC) on the storage modulus (G′) and loss modulus (G″) of margarines was investigated. The G′ and G″ increased linearly with SFC in a double-logarithmic plot, independent of the types of margarine. There was a minor effect of dehydration on the G′ of margarine. Secondly, effect of the margarines on the G′ and yield stress of cookie dough was investigated. They could be corresponded to the G′ of each margarine in a double-logarithmic plot, independent of the types of margarine. These results will be useful to predict the die cutting and kneading properties of cookie dough. Finally, effect of the margarines on the texture properties of cookie was investigated at various temperature and water activity (aw) conditions. It was expected that the cookie samples having aw = 0.328 and aw = 0.753 were glassy state and rubbery state, respectively. Fracture stress of the cookie samples decreased with increasing temperature, and this behavior could be described as a linear relationship between log fracture stress and log G′ of dehydrated margarines. From the result, it was found that the fracture stress increased gradually (glassy cookie) and remarkably (rubbery cookie) with the G′ of dehydrated margarines. The reason why there was a major effect of margarine on the texture of rubbery cookie will be that amorphous hydrophilic part of the cookie was enough soft to be affected by the margarine.

Preparation and physicochemical characterization of ghee and mūrcchita ghŗ̥ta

BackgroundGhŗ̥ta mūrcchana is a process of pre-treatment recommended in Ayurveda to purify ghee before it can be used for siddha ghŗ̥ta which is claimed to improve the properties of the ghee in general and that of the prepared siddha ghŗ̥ta. ObjectiveThis work is aimed at studying the physiochemical properties of ghee and mūrcchita ghŗ̥ta in order to understand the impact of ghŗ̥ta mūrcchana process. Materials and methodsGhee and mūrcchita ghŗ̥ta were prepared from the milk of local Pahadi, Jersey and Holstein cows. The samples were characterized by FTIR spectroscopy, differential scanning calorimetry and free fatty acid measurements. ResultsAmong the samples studied, the Holstein cow ghee was found to contain the least amount of free acid (1.34%) whereas ghŗ̥ta mūrcchana process led to further decrease in the free acid content polymorphism was observed in the samples as evidenced by multiple melting points. In most cases, mūrcchita ghŗ̥ta was found to contain less solid fat than the corresponding ghee implying that the high melting compound was converted to low melting one during the process. ConclusionThe observed lowering of free fatty acid and solid fat contents in the ghee samples may provide a possible validation to the performance enhancement of the ghŗ̥ta mūrcchana process.