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Sintering of fat crystal networks in oil during post-crystallization processes
YKI – Ytkemiska institutet.
1995 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 72, 911-920 p.Article in journal (Refereed)
Abstract [en]

Several foods contain semisolid fats consisting of solid crystals dispersed in a liquid oil. In oil continuous margarine, butter and chocolate, fat crystals determine properties such as consistency, stability against oiling-out and emulsion stability. Trends towards foods with less fat and/or less saturated fat create a need for understanding and controlling the properties of fat crystal dispersions. Fat crystals form a network in oil due to mutual adhesion. A source of strong adhesion is formation of solid bridges (sintering), and has been studied in this work through sedimentation and rheological experiments. Results indicate that sintering may be created by crystallization of a fat phase with a melting point between that of the oil and the crystal. Generally speaking, ß´ crystals were sintered by ß´ fat bridges favoured by rapid cooling, and ß crystals by ß fat bridges favoured by slow cooling. The necessity of the same polymorphic form of the crystal and bridge indicated that solid bridges rather than bridges formed by small crystal nuclei were formed. A maximum in sintering ability for an optimal sintering fat concentration occurred due to competition between bridge formation and other crystallization processes. Some emulsifiers influenced the sintering process. For example, monooolein made it more pronounced, while technical lecithin had the opposite effect.

Place, publisher, year, edition, pages
1995. Vol. 72, 911-920 p.
Keyword [en]
Adhesion, dispersions, fat crystals, food, postcrystallization, rheology, stability, sedimentation, sintering, solid bridge
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26990OAI: oai:DiVA.org:ri-26990DiVA: diva2:1053993
Note
A947Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

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