1
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Stahl MA, Lüdtke FL, Grimaldi R, Gigante ML, Ribeiro APB. Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils. Food Res Int 2024; 176:113821. [PMID: 38163721 DOI: 10.1016/j.foodres.2023.113821] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 11/28/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using different emulsifiers. For that, fully hydrogenated palm kern (FHPkO), palm (FHPO), soybean (FHSO), microalgae (FHMO) and crambe (FHCO) oils were used. Span 60 (S60), soybean lecithin (SL), and whey protein isolate (WPI) were used as emulsifiers. The physicochemical characteristics and crystallization properties of SLN were evaluated during 60 days. Results indicates that the crystallization properties were more influenced by the hardfat used. SLN formulated with FHPkO was more unstable than the others, and hardfats FHPO, FHSO, FHMO, and FHCO exhibited the appropriate characteristics for use to produce SLN. Concerning emulsifiers, S60- based SLN showed high instability, despite the hardfat used. SL-based and WPI-based SLN formulations, showed a great stability, with crystallinity properties suitable for food incorporation.
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Affiliation(s)
- Marcella Aparecida Stahl
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil.
| | - Fernanda Luisa Lüdtke
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil; CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - Renato Grimaldi
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
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2
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Soleimanian Y, Ghazani SM, Marangoni AG. Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics. Food Res Int 2023; 174:113651. [PMID: 37986489 DOI: 10.1016/j.foodres.2023.113651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/25/2023] [Accepted: 10/30/2023] [Indexed: 11/22/2023]
Abstract
Substituting animal-based fats with plant-based fats of similar stability and functionality has always posed a significant challenge for the food industry. Enzymatic glycerolysis products are systems formed by converting native triacylglycerols in liquid oils into monoacylglycerols and diacylglycerols, mainly studied in the last few years for their unique structural ability. This study aims to modify and scale up the glycerolysis process of different plant oils, e.g., shea olein, palm olein, tigernut, peanut, cottonseed, and rice bran oils, with the goal of producing animal fat mimetics. The reactions were conducted at 65 °C, with a plant oil:glycerol molar ratio of 1:1, and without the addition of water, using a lab-scale reactor to convert up to 2 kg of oil into solid fat. Product characteristics were comparable at both laboratory and pilot plant scales, supporting the commercial viability of the process. Oil systems containing higher levels of both saturated and monounsaturated fatty acids, such as shea olein and palm olein, displayed higher solid fat content at elevated temperatures and broader melting profiles with significantly higher melting points. Comparison of the thermal softening behavior and mechanical properties of these systems with those of pork, beef, and lamb fat showed their high potential to replace adipose fat in the new generation of plant-based meat analogs.
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Affiliation(s)
- Yasamin Soleimanian
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Saeed M Ghazani
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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3
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Shuai X, McClements DJ, Geng Q, Dai T, Ruan R, Du L, Liu Y, Chen J. Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application. Food Res Int 2023; 172:113098. [PMID: 37689870 DOI: 10.1016/j.foodres.2023.113098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 04/20/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate (MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties of the oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. And the lipid digestion and oxidative stability of the macadamia oil were determined by pH titration and accelerated oxidation test, respectively. The results showed that the hardness, oil binding capacity, and thermal stability of the oleogels increased with increasing MG concentration, which was attributed to the formation of a network of MG crystals held together by van der Waals interactions and hydrogen bonds. Rheological analysis indicated that all the oleogels exhibited a thermally reversible solid-to-liquid transition and viscoelastic behavior at ambient temperatures. Moreover, the formation of oleogels increased fatty acid release during in vitro lipid digestion and improved the oxidative stability of the macadamia oil. In addition, the potential application of these oleogels as replacements for saturated fats in foods was demonstrated by creating a chocolate product where the cocoa butter was replaced with macadamia oil-based oleogels with a high degree of unsaturation. These results can provide guidance for the preparation of macadamia oil-based oleogels, which may increase their application in foods.
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Affiliation(s)
- Xixiang Shuai
- South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | | | - Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Roger Ruan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liqing Du
- South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China.
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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4
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Perez-Santana M, Cedeno-Sanchez V, Carriglio JC, MacIntosh AJ. The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel. Gels 2023; 9:522. [PMID: 37504401 PMCID: PMC10379819 DOI: 10.3390/gels9070522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/29/2023] Open
Abstract
Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% w/w on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry.
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Affiliation(s)
- Melissa Perez-Santana
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
| | - Victor Cedeno-Sanchez
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
| | - John C Carriglio
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
| | - Andrew J MacIntosh
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
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5
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Saadi S, Ariffin AA, Ghazali HM, Saari N, Mohammed AS, Anwar F, Hamid AA, Nacer NE. Structure–energy relationship of food materials using differential scanning calorimetry. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
- Sami Saadi
- Institute de la Nutrition, de l'Alimentation et des Technologies Agroalimetaires INATAA Université des Frères Mentouri Constantine 1 Route de Ain El Bey Constantine Algeria
- Laboratoire de Génie Agro‐Alimentaire (GeniAAl), INATAA Université Frères Mentouri Constantine 1 UFC1 Route de Ain El Bey Constantine Algeria
| | - Abdul Azis Ariffin
- Faculty of Food Science and Technology University Putra Malaysia 43400 Serdang Selangor Malaysia
| | - Hasanah Mohd Ghazali
- Faculty of Food Science and Technology University Putra Malaysia 43400 Serdang Selangor Malaysia
| | - Nazamid Saari
- Faculty of Food Science and Technology University Putra Malaysia 43400 Serdang Selangor Malaysia
| | | | - Farooq Anwar
- Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia 43400 Serdang Selangor Malaysia
- Institute of Chemistry University of Sargodha Sargodha 40100 Pakistan
| | - Azizah Abdul Hamid
- Faculty of Food Science and Technology University Putra Malaysia 43400 Serdang Selangor Malaysia
| | - Nor Elhouda Nacer
- Department of Biology of Organisms, Faculty of Natural and Life Sciences University of Batna 2 Batna 05000 Algeria
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6
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Yang JX, Xu Q, Khor YP. Application of camellia oil-based diacylglycerol and its solid fractions in soft ice cream. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Ice cream products are sweet and rich in taste, which make them popular desserts among consumers. However, the high-fat and high-sugar contents in ice creams may result in multiple health conditions after prolonged consumption. Camellia oil-based diacylglycerol (CD) oil can reduce the body fat accumulation due to their different metabolic pathways from triacylglycerol (TAG) oil. It is believed that the long-term consumption of CD can improve human’s health by lowering the plasma TAG and blood sugar levels. Nevertheless, CD is unsuitable for direct application in ice cream products due to its low solid fat content (SFC). Therefore, in the present work, fractionation was attempted to increase the SFC of the CD. Subsequently, camellia oil, CD, and its solid fractions were characterised and further incorporated in ice cream formulations. It was found that fractionation significantly (p < 0.05) increased the SFC of the CD. The solid fractions of CD exhibited similar physicochemical properties with the oils/fats commonly used for ice cream production, namely palm olein and milk fat. At 0°C, the SFC of the CD solid fractions was 29.33%; whereas at 37°C, the SFC decreased rapidly, which enabled them to melt quickly in the mouth. At the same time, CD solid fractions were rich in β'-form crystals which contributed to the rich, delicate, and smooth texture for ice cream products. The ice cream formulated with CD solid fractions showed better overrun (48.24%) and hardness (594.18 g) as compared to the ice creams prepared with camellia oil (with the overrun and hardness of 41.27% and 524.36 g, respectively) and CD (with the overrun and hardness of 39.77% and 284.31 g, respectively). The substitution of TAG with CD solid fractions made the formulated ice cream product a healthier dessert, and at the same time provided similar organoleptic properties as conventional ice creams.
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7
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Xu Q, Qin X, Lan D, Liu X, Yang B, Liao S, Wang W, Wang Y. Water-in-oil emulsions enriched with alpha-linolenic acid in diacylglycerol form: Stability, formation mechanism and in vitro digestion analysis. Food Chem 2022; 391:133201. [PMID: 35609461 DOI: 10.1016/j.foodchem.2022.133201] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/18/2022] [Accepted: 05/08/2022] [Indexed: 11/30/2022]
Abstract
This study developed an alpha-linolenic acid (ALA) supplement with emulsion form using ALA-rich diacylglycerol (ALA-DAG) and ALA-DAG stearin (DAG-SF) as a new source of ALA and emulsifier. Stable, commercial surfactant-free W/O emulsions with 90 wt% oil phase (including DAG-SF and ALA-DAG with 10:90 - 20:80 wt ratio) was fabricated. Microstructure and Raman spectra revealed that the compact crystal networks and high amounts of solid acyl chains were responsible for high emulsion stability. These emulsions exhibited good potential in improving the ALA nutritional status (with ALA release level of 60.49% - 62.98%). Furthermore, the emulsifier-to-oil ratio greatly impacted the emulsion texture (solid-like or liquid-like) and emulsions showed great oxidation stability (2.80 - 3.09 meq/kg lipid of peroxide value at 6th week). The tunable texture and high oxidation stability make this emulsion system useful for a wide range of food products. This developed emulsion system could provide valuable information for other important fatty acids supplement.
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Affiliation(s)
- Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Xuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Bo Yang
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China
| | - Sentai Liao
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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8
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Chen Y, Wang W, Zhang W, Tan CP, Lan D, Wang Y. Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate. Food Chem 2022; 391:133254. [PMID: 35617761 DOI: 10.1016/j.foodchem.2022.133254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 04/20/2022] [Accepted: 05/17/2022] [Indexed: 11/04/2022]
Abstract
With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicochemical properties of ODAGP and ODAGP-CB blends, and then evaluated their application potential in compound chocolate based on sensory, blooming property and polymorphic transition. ODAGP (40% O-DAGS) showed a wide plastic range (7.1-45.2%) and high component compatibility. The crystal properties results indicated that ODAGP mainly existed in stable β-forms (β1 and β2). On the other hand, the ODAGP-CB binary system containing 10-40% ODAGP displayed similar melt-in-mouth property and crystal polymorphism (Form V) to natural CB. Compound chocolate prepared with ODAGP-CB blends obtained satisfactory overall acceptability (score > 7.8) and showed stronger fat bloom resistance.
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Affiliation(s)
- Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural and Agrifood Res Inst, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Weiqian Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Malaysia
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Intelligent Bio-manufacturing, Foshan 528225, China.
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9
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Luisa Lüdtke F, Aparecida Stahl M, Grimaldi R, Bruno Soares Forte M, Lúcia Gigante M, Paula Badan Ribeiro A. Optimization of high pressure homogenization conditions to produce nanostructured lipid carriers using natural and synthetic emulsifiers. Food Res Int 2022; 160:111746. [DOI: 10.1016/j.foodres.2022.111746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 07/25/2022] [Accepted: 07/26/2022] [Indexed: 11/04/2022]
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10
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Wang X, Ma D, Liu Y, Wang Y, Qiu C, Wang Y. Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Xiaochen Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang China
| | - Da Ma
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
| | - Yingwei Liu
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
| | - Ying Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
| | - Chaoying Qiu
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
| | - Yong Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering Jinan University Guangzhou China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou China
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11
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Zhang L, Chen Z, Zhang Q, Li H, Li X, Zhang H. Monobehenin and Tribehenin as modifiers in the Crystallization of Palm Oil and Palm Stearin. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lu Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Zenghui Chen
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Qing Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Hong Li
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Xuehong Li
- College of Food and Bioengineering Zhengzhou University of Light Industry No.136 Kexue Road Zhengzhou Henan China
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. Shanghai China
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12
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Liu S, Li D, He X, Li H, Li X, Liao Z, Wang Z. Study on crystallization kinetics of dry fractionation products of beef tallow. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The dry fractionation beef tallow and their products were analyzed in the dynamic thermodynamic analysis, isothermal analysis and crystallization kinetics analysis in this experiment. Through the dynamic thermodynamic analysis by DSC, the possibility of fine fractionation of beef tallow at 25 °C and 42.9 °C crystallization temperature was obtained. The dynamic thermodynamic analysis of dry fractionation products was carried out, and the linear functions of peak temperature and melting/crystallization rate of beef tallow and its stearic acid mixture were constructed. The crystallization temperature and melting point were obtained by linear function. The isothermal crystallization kinetic model was used to calculate and fit the experimental data by the Avrami model. Beef tallow and its stearic mixture were fitted with the Avrami equation to obtain R
2 ≥ 0.98. This analysis provides an innovative idea and method for thermodynamics and crystallization kinetics of beef tallow.
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Affiliation(s)
- Shoushan Liu
- College of Food Science and Biological Engineering, Tianjin Agricultural University , Tianjin , 300392 , China
| | - Dong Li
- College of Food Science and Biological Engineering, Tianjin Agricultural University , Tianjin , 300392 , China
| | - Xinyi He
- College of Food Science and Biological Engineering, Tianjin Agricultural University , Tianjin , 300392 , China
| | - Hang Li
- College of Food Science and Biological Engineering, Tianjin Agricultural University , Tianjin , 300392 , China
| | - Xiaoyan Li
- College of Food Science and Biological Engineering, Tianjin Agricultural University , Tianjin , 300392 , China
| | - Zhenyu Liao
- Pony Testing Technology (Tianjin Co., LTD) , Tianjin , , China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University , Tianjin , , China
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13
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Tong S, Tang T, Lee Y. A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shi‐Cheng Tong
- School of Science Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
| | - Teck‐Kim Tang
- Institute of Bioscience University Putra Malaysia Serdang Selangor 43400 Malaysia
| | - Yee‐Ying Lee
- School of Science Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
- Monash Industry Palm Oil and Education Research Platform Monash University Malaysia Jalan Lagoon Selatan, Bandar Sunway Subang Jaya Selangor 47500 Malaysia
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14
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Lu C, Qiu S, Wang X, He X, Dang L, Wang Z. Contrastive analysis of lipid composition and thermal and crystallization behavior of olein/stearin fractionated by novel layer melt crystallization from palm oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4350-4360. [PMID: 33420734 DOI: 10.1002/jsfa.11075] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 12/20/2020] [Accepted: 01/08/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Melt crystallization is typically recognized as a highly efficient and green method for oil fractionation. This work concentrated on novel layer melt crystallization for preparing desirable olein and stearin products from palm oil and the evaluation of fraction quality. Layer melt crystallization was performed at various temperatures and the effects on fractions were evaluated using iodine value (IV), solid fat content (SFC) and melting point. The lipid composition, thermal and crystallization properties, and phase behaviors of the final optimized fractions were determined using gas chromatography, high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry and differential scanning calorimetry. RESULTS Increasing crystallization tube temperatures under the same jacket temperature increased the melting point and SFC, while decreasing the IV of the olein product. Opposite results were observed for the stearin product. Major fatty acids in fractions were determined as palmitic acid and oleic acid. 1,2-Dioleoyl-3-palmitoylglycerol and 1,3-dipalmitoyl-2-oleoylglycerol were identified as the main triacylglycerols in olein and stearin fractions, respectively. A critical effect of crystallization temperature on co-crystallization of oleins and stearins was revealed. A transition from plate-like crystal growth to spherulitic growth with spontaneous nucleation was indicated in palm oil and stearin fractions with increasing crystallization temperature. As for olein fractions, a temperature increase resulted in heterogeneous nucleation from instantaneous nucleation. CONCLUSIONS Novel layer melt crystallization was successfully applied and optimized for fractionating palm oil. The composition and property changes of obtained fractions were analyzed and explained at both macroscopic and microscopic levels. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Chao Lu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Shuang Qiu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Xueping Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Xinyi He
- College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
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15
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Chai X, Meng Z, Liu Y. Crystallization behavior and nano-micro structure of lauric acid-rich fats with and without indigenous diglycerides. Food Chem 2021; 365:130458. [PMID: 34218104 DOI: 10.1016/j.foodchem.2021.130458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 05/16/2021] [Accepted: 06/22/2021] [Indexed: 11/25/2022]
Abstract
Crystallization behavior and nano-micro structure of lauric acid-rich fats were investigated in the absence and presence of corresponding diglycerides (DAGs) with a concentration of 2%. Results showed that the melting point and onset crystallization temperature of fats with DAGs were promoted due to the interaction of DAGs with triglycerides (TAGs). Crystallization kinetics found that the addition of DAGs shortened the fat nucleation time, and slowed down the crystal growth rate. Based on X-ray diffraction results, adding DAGs led to the decrease of the thickness of the crystalline domain and alteration of crystallization pattern. Synchrotron radiation small-angle X-ray scattering measurement further revealed the existence of fat crystal nanoplatelets with a rough surface in all the lauric acid-rich fats. However, larger structures of crystalline nanoplatelets appeared in the fats with 2% DAGs. Furthermore, denser and uniform microstructure networks appeared with more tiny crystals and higher fractal dimensions after the addition of DAGs.
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Affiliation(s)
- Xiuhang Chai
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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16
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Ng SP, Khor YP, Lim HK, Lai OM, Wang Y, Wang Y, Nehdi IA, Tan CP. In-depth characterization of palm-based diacylglycerol-virgin coconut oil blends with enhanced techno-functional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111023] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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19
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20
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West R, Rousseau D. Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12397] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Ryan West
- Department of Chemistry and Biology Ryerson University Toronto M5B 2K3 Ontario Canada
| | - Dérick Rousseau
- Department of Chemistry and Biology Ryerson University Toronto M5B 2K3 Ontario Canada
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21
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Wang S, Lee WJ, Wang Y, Tan CP, Lai OM, Wang Y. Effect of Purification Methods on the Physicochemical and Thermodynamic Properties and Crystallization Kinetics of Medium-Chain, Medium-Long-Chain, and Long-Chain Diacylglycerols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8391-8403. [PMID: 32511921 DOI: 10.1021/acs.jafc.0c01346] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Medium-chain diacylglycerol (MCD), medium-long-chain diacylglycerol (MLCD), and long-chain diacylglycerol (LCD) were prepared through enzymatic esterification using different conditions at temperatures of 55-70 °C and reaction times of 1.5-5 h and in the presence of 5-6% Novozym 435. Subsequently, purification was performed using three different techniques, namely, molecular distillation (MD), deodorization (DO), and silica gel column chromatography (SGCC). Variations in terms of the physicochemical and thermodynamic properties, crystallization properties, and kinetics of the diacylglycerols (DAGs) before and after purification were determined. Irrespective of the DAG chain lengths, SGCC was able to produce samples with high DAG purity (96-99 wt %), followed by MD (58-79 wt %) and DO (39-59 wt %). A higher 1,3-DAG/1,2-DAG ratio was recorded for all samples, with the highest ratio recorded for SGCC purified samples. Regardless of the purification techniques used, the solid fat content (SFC) profiles of crude samples with steep curves were altered post-purification, showing a gradual increment in SFC along with increasing temperature. Modification of the Avrami constant and coefficient suggested the modification of the crystal growth mechanism post-purification. Crystallization and melting temperatures of products with a higher DAG purity were shifted to a higher temperature region. Variations were also reflected in terms of the crystal polymorphism, whereby the α and β' crystals transitioned into the more stable β form in purified samples accompanied by modification in the microstructures and crystal sizes. However, there was insignificant change in the morphology of MLCD crystal after purification, except for the decrease in crystal sizes. In conclusion, synthesis of MCD, MLCD, and LCD comprising different DAG purities had distinctive SFC profiles, thermodynamic properties, crystallization kinetics, and crystal morphologies, which can be further incorporated into the preparation of a variety of fat products to obtain end products with desired characteristics.
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Affiliation(s)
- Shaolin Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, People's Republic of China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, People's Republic of China
| | - Ying Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, People's Republic of China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Serdang, Selangor, Malaysia
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43300 Serdang, Selangor, Malaysia
- Institute of Bioscience, Universiti Putra Malaysia, 43300 Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People's Republic of China
- Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, People's Republic of China
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22
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Mello NA, Cardoso LP, Ribeiro APB, Bicas JL. Effect of Limonene on Modulation of Palm Stearin Crystallization. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09640-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Li G, Chen J, Yang J, Wang S, Liu N, Qiu C, Wang Y. Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Guanghui Li
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
| | - Jiazi Chen
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Jia Yang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
| | - Shaolin Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
| | - Ning Liu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an 710021 China
| | - Chaoying Qiu
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
| | - Yong Wang
- JNU‐UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS) Department of Food Science and Engineering Jinan University Guangzhou 510632 China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery Guangzhou 510632 China
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24
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Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions. Food Chem 2020; 327:127014. [PMID: 32434126 DOI: 10.1016/j.foodchem.2020.127014] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/06/2020] [Accepted: 05/07/2020] [Indexed: 11/22/2022]
Abstract
The influence of diacylglycerol (DAG) combined with polyglycerol polyricinoleate (PGPR) on the stability of water-in-oil (W/O) emulsions containing hydrogenated palm oil (HPO) was studied. Polarized light microscope revealed that DAG promoted HPO to crystallize at the water-oil interface, providing the combination of Pickering and network stabilization effects. It was proposed that the molecular compatibility of fatty acids in DAG with HPO accounted for the promotional effect. The interfacial crystallization of DAG together with the surface activity of PGPR led to the formation of emulsions with uniform small droplets and high freeze-thaw stability. Further exploration of physical properties indicated that the combination of DAG and PGPR dramatically improved the emulsion's viscoelasticity and obtained a larger deformation yield. Water droplets in DAG-based emulsions acted as active fillers to improve the network rigidity. Therefore, DAG is a promising material to be used as emulsifier to enhance the physical stability of W/O emulsions.
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25
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Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel. Food Chem 2020; 312:126047. [DOI: 10.1016/j.foodchem.2019.126047] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 12/02/2019] [Accepted: 12/10/2019] [Indexed: 11/18/2022]
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26
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Meng X, Liu C, Cao C, Zheng Z, Su Q, Liu Y. L-ascorbyl palmitate modify the crystallization behavior of palm oil: Mechanism and application. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108999] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Guo Y, Cai Z, Xie Y, Ma A, Zhang H, Rao P, Wang Q. Synthesis, physicochemical properties, and health aspects of structured lipids: A review. Compr Rev Food Sci Food Saf 2020; 19:759-800. [PMID: 33325163 DOI: 10.1111/1541-4337.12537] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 12/04/2019] [Accepted: 01/03/2020] [Indexed: 02/06/2023]
Abstract
Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health-related considerations of SLs including their metabolic characteristics, biopolymer-based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL-based oleogels and their food application are also discussed.
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Affiliation(s)
- Yalong Guo
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yanping Xie
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Aiqin Ma
- Shanghai Jiao Tong University Affiliated Sixth People's Hospital South Campus, Shanghai, P. R. China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Advanced Rheology Institute, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
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28
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Kamali E, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Novel oleogel formulation based on amaranth oil: Physicochemical characterization. Food Sci Nutr 2019; 7:1986-1996. [PMID: 31289646 PMCID: PMC6593383 DOI: 10.1002/fsn3.1018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 01/06/2019] [Accepted: 01/08/2019] [Indexed: 11/18/2022] Open
Abstract
This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle-shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%-6% reduction.
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Affiliation(s)
- Elahe Kamali
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
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29
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Tangsanthatkun J, Sonwai S. Crystallisation of palm olein under the influence of sucrose esters. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14216] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Janjira Tangsanthatkun
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhonpathom Thailand
| | - Sopark Sonwai
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhonpathom Thailand
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30
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Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Chai XH, Meng Z, Cao PR, Liang XY, Piatko M, Campbell S, Koon Lo S, Liu YF. Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil. Food Chem 2018; 255:49-57. [DOI: 10.1016/j.foodchem.2018.02.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 01/20/2018] [Accepted: 02/05/2018] [Indexed: 11/29/2022]
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32
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Enzymatic preparation and facile purification of medium-chain, and medium- and long-chain fatty acid diacylglycerols. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake. Food Chem 2018; 249:213-221. [DOI: 10.1016/j.foodchem.2017.12.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2017] [Revised: 12/12/2017] [Accepted: 12/13/2017] [Indexed: 11/17/2022]
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34
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Chai X, Meng Z, Jiang J, Cao P, Liang X, Piatko M, Campbell S, Lo SK, Liu Y. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil. Food Res Int 2018; 105:423-431. [DOI: 10.1016/j.foodres.2017.11.060] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 11/20/2017] [Accepted: 11/22/2017] [Indexed: 11/28/2022]
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35
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Li Y, Zhao J, Xie X, Zhang Z, Zhang N, Wang Y. A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil. Food Chem 2018; 255:405-413. [PMID: 29571493 DOI: 10.1016/j.foodchem.2018.02.086] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 01/11/2018] [Accepted: 02/15/2018] [Indexed: 10/18/2022]
Abstract
The health hazard of tallow and partial hydrogenated oils is well known in margarine productions. For this, food manufactures are urged to develop novel alternatives for healthier margarine formulations. The highest interesterification degree acquired with lipase Lipozyme 435 standing out from other catalysts (solid acid, sodium hydroxide and methoxide) was applied to produce low trans margarine fat analogs to beef tallow (BT) with the blend of soybean oil (SO) and fully hydrogenated palm oil (FHPO) in a mass ratio of 4:3. Reaction parameters like enzyme dosage (4.2 wt%), temperature (95 °C) and time (245 min) were optimized using the Box-Behnken design. Regarding fatty acid profiles, triacylglycerol species, solid fat content, polymorphism, melting and crystallization behaviors, the resulting interesterified oil was characterized in comparison with BT, FHPO and the SO-FHPO blend so as to prove its potential in formulating low trans fat margarines because of desirable physicochemical properties and polymorphs.
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Affiliation(s)
- Ying Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Jinli Zhao
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xiaodong Xie
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Zhen Zhang
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Ning Zhang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China.
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China.
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36
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Wang Z, Hou M, Zhang X, Liu T, Li S, Dang L. Insight into thermal, crystallization kinetics, and phase behaviors of palm kernel oil and its olein/stearin by differential scanning calorimetry. SEP SCI TECHNOL 2017. [DOI: 10.1080/01496395.2017.1375523] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Mengna Hou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Xiao Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Tiankuo Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Shuai Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, People’s Republic of China
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37
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Kim GY, Marangoni AG. Commentary on: Thermal and kinetic behaviors and microscopic characteristics of 2 diacylglycerol‐enriched palm‐based oils blends by Yayuan Xu and Cao Dong. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ga Yae Kim
- Deptartment of Food ScienceUniversity of GuelphGuelphONCanada
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38
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Xu Y, Dong C. Phase behavior of binary mixtures of three different 1,3-diacylglycerols. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600497] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yayuan Xu
- School of Food Science and Technology; Oil and Plant Protein Center; Jiangnan University; Wuxi Jiangsu Province P. R. China
| | - Cao Dong
- School of Food Science and Technology; Oil and Plant Protein Center; Jiangnan University; Wuxi Jiangsu Province P. R. China
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39
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Xu Y, Dong C. Thermal and kinetic behaviors and microscopic characteristics of diacylglycerol-enriched palm-based oils blends. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600491] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yayuan Xu
- School of Food Science and Technology; Jiangnan University; Oil and Plant Protein Center; Wuxi Jiangsu Province P. R. China
| | - Cao Dong
- School of Food Science and Technology; Jiangnan University; Oil and Plant Protein Center; Wuxi Jiangsu Province P. R. China
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40
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Chen Q, Li Y, Fu J, Ma X, Teng Y, Wang Y. Production of diacylglycerol-enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600332] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qiong Chen
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Ying Li
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Junning Fu
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Xiang Ma
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Yinglai Teng
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory; Department of Food Science and Engineering; Jinan University; Guangzhou P. R. China
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery; Guangzhou P. R. China
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41
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Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-016-2940-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Saw M, Hishamuddin E, Chong C, Yeoh C, Lim W. Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetry. Food Chem 2017; 214:277-284. [DOI: 10.1016/j.foodchem.2016.07.084] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 06/16/2016] [Accepted: 07/11/2016] [Indexed: 10/21/2022]
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43
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Biswas N, Cheow YL, Tan CP, Siow LF. Blending of Palm Mid-Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2880-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- N. Biswas
- ; School of Science; Monash University Malaysia; Bandar Sunway Selangor D.E. 47500 Malaysia
| | - Y. L. Cheow
- ; School of Science; Monash University Malaysia; Bandar Sunway Selangor D.E. 47500 Malaysia
| | - C. P. Tan
- ; Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia (UPM); Serdang Selangor D.E. 43400 Malaysia
| | - L. F. Siow
- ; School of Science; Monash University Malaysia; Bandar Sunway Selangor D.E. 47500 Malaysia
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44
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Xu Y, Zhao X, Wang Q, Peng Z, Dong C. Thermal profiles, crystallization behaviors and microstructure of diacylglycerol-enriched palm oil blends with diacylglycerol-enriched palm olein. Food Chem 2016; 202:364-72. [DOI: 10.1016/j.foodchem.2016.01.102] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2015] [Revised: 01/06/2016] [Accepted: 01/24/2016] [Indexed: 10/22/2022]
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45
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Zhang N, Yang X, Fu J, Chen Q, Song Z, Wang Y. Production of Diacylglycerol-enriched Oil by Glycerolysis of Soybean Oil using a Bubble Column Reactor in a Solvent-free System. J Oleo Sci 2016; 65:207-16. [DOI: 10.5650/jos.ess15241] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ning Zhang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery
| | - Xue Yang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery
| | - Junning Fu
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery
| | - Qiong Chen
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery
| | - Ziliang Song
- Alberta Innovates Phytola Centre, Department of Agricultural, Food, and Nutritional Science, University of Alberta
| | - Yong Wang
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery
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46
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Xu Y, Wei C, Zhao X, Lu C, Dong C. A comparative study on microstructure, texture, rheology, and crystallization kinetics of palm-based diacylglycerol oils and corresponding palm-based oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500369] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Yayuan Xu
- School of Food Science and Technology, Oil and Plant Protein Center; Jiangnan University; Wuxi Jiangsu Province P. R. China
| | - Changqing Wei
- Food College; Shihezi University; Shihezi P. R. China
| | - Xiaoqing Zhao
- School of Food Science and Technology, Oil and Plant Protein Center; Jiangnan University; Wuxi Jiangsu Province P. R. China
| | - Chen Lu
- School of Food Science and Technology, Oil and Plant Protein Center; Jiangnan University; Wuxi Jiangsu Province P. R. China
| | - Cao Dong
- School of Food Science and Technology, Oil and Plant Protein Center; Jiangnan University; Wuxi Jiangsu Province P. R. China
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47
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Yoshikawa S, Kida H, Matsumura Y, Sato K. Adding talc particles improves physical properties of palm oil‐based shortening. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500283] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Haruyasu Kida
- R&D Division for Future CreationFuji Oil Co., Ltd.TsukubamiraiJapan
| | - Yasuki Matsumura
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of AgricultureKyoto UniversityUjiJapan
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48
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Maes J, Kodali S, Danthine S, Gibon V. Influence of Enzymatic Remediation on Compositional and Thermal Properties of Palm Oil and Palm Oleins from Dry Fractionation. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2640-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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50
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Pérez-Monterroza EJ, Márquez-Cardozo CJ, Ciro-Velásquez HJ. Rheological behavior of avocado (Persea americana Mill, cv. Hass) oleogels considering the combined effect of structuring agents. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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