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Emulsifier effects on fat crystallisation

Paper ID Volume ID Publish Year Pages File Format Full-Text
19921 43145 2015 7 PDF Available
Title
Emulsifier effects on fat crystallisation
Abstract

•Effect of Tween 80 and mono di glycerides on the thermal behaviour of a fat blend containing solid and liquid components.•Mono di glycerides melt and crystallised independently from the bulk fat, but have a templating effect.•Tween 80 act like a liquid impurity leading to the formation of less perfect crystals.

The effect of the addition of two emulsifiers differing in their molecular structure (mono and di glycerides and Tween 80) on the thermal behaviour of a bulk fat containing both solid and liquid components (75% coconut oil and 25% of sunflower oil) was investigated using differential scanning calorimetry (DSC). Different ratios of emulsifier to bulk fat were considered (emulsifier/bulk fat of 0.02, 0.05, 0.08, 0.1, 0.3, 0.6 and 1). Both the emulsifiers had an effect on the melting and crystallisation of the bulk lipid. Mono and di glycerides (MDGs), although crystallising independently of the bulk fat (i.e. the observation of the presence of independent melting peaks and enthalpies that were not dependent on the ratio of MDGs to bulk fat), were thought to act as templates for the crystallisation of the bulk fat, having an effect on the shape of the melting and crystallisation peaks. Tween 80, due to its structural properties (unsaturated carbon chain and large hydrophilic head) was thought to act as an impurity leading to the formation of less perfect crystals and a loosely packed lattice, resulting in less energy required to melt. Due to the bulk fat and emulsifiers used this work has relevance to the ice cream industry, and could have implications for the physical properties of ice cream, particularly partial coalescence during manufacture, meltdown properties, texture and sensory perception during consumption.

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Keywords
DSC; Emulsifiers; Thermal behaviour; Crystallisation
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 4, April 2015, Pages 27–33
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us