Retardation of Crystallization through the Addition of Dairy Phospholipids

Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties

This study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0-0.45 % PL altered the MFGM composition, reduced interfacial protein concentration (27.49-37.88 × 10-4 g/m2), interfacial tension (11.05-15.23 mN/m), and droplet sizes (1.53-2.16 μm), while increasing viscosity (20.39-25.11 mPa s), thus enhancing emulsion stability. High PL concentrations caused skin-like folding, increasing interfacial protein content (29.23-29.52 × 10-4 g/m2) and droplet aggregation (1.68-1.71 μm). PL acted as a non-homogeneous nucleating agent, increasing microcrystal formation and nucleation sites but reducing initial crystallization temperature. The reduced mechanical strength of the MFGM decreased cream churning time and overrun, while higher viscosity reduced serum loss and increased hardness. These findings provide insights for improving aerated emulsion quality.

Recent Advances in Lipid Crystallization in the Food Industry

This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.

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.