Modelling of the crystallization kinetics of fats

Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties

Water-in-oil high internal phase emulsions (W/O-HIPEs) typically rely on large amounts of surfactants to disperse water droplets and usually use crystalline saturated triacylglycerides (TAGs) to enhance processing properties. However, these practices conflict with consumer demands for 'natural' ingredients. This study seeks to develop novel crystal fractions similar to saturated TAGs for the preparation of W/O-HIPEs as low-calorie fat mimetics, focusing on their mechanical and mouthfeel properties, which have received little attention thus far. This study explored using an all-nature crystal scaffold to stabilize W/O-HIPEs as fat mimetics under surfactant-free conditions, featuring multi-sensorial attributes. The crystal scaffold was designed by varying the ratios (10:0, 8:2, 6:4, 4:6, 2:8, and 0:10, w/w) of beeswax (BW) and phytosterol (PS), two sustainable crystal fractions. The optimal stabilization of W/O-HIPEs (φ = 0.75) was achieved at a BW/PS ratio of 6:4, with only a slight increment in droplet size for either static storage (30 days) or freeze-thaw (3 cycles) treatment. Crystal particles of BW and PS performed a synergistic effect to stabilize W/O-HIPEs by forming a network in the bulk phase and adsorbing onto droplet surfaces as a Pickering stabilizer. The crystalline layer on the droplet surfaces also generated bridging networks, providing a dual stabilization mechanism for W/O-HIPEs. Incorporating 3.0 wt% of BW and PS (BW/PS = 6:4, w/w), W/O-HIPEs exhibited the required modulus of 1 × 105 Pa to mimic fat. Moreover, these W/O-HIPEs exhibited superior lubrication behavior (friction coefficients below 0.06) compared to pure liquid oil at low sliding speeds (0-2.5 mm/s), enhancing mouthfeel. However, increasing the BW and PS crystals content to 4.0 wt% led to increased brittleness, with a reduction in the emulsion's lubricity at the hydrodynamic region. These findings highlight the potential of natural crystals to develop low-calorie W/O-HIPEs as fat mimetics in the food industry.

Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream

In this work, the effect of storage time on the fat crystallization, rheological and whipping characteristics of emulsions was studied and the static destabilization mechanism during storage was explored. As the storage time prolonged, peak melting temperature and onset of melting temperature increased while both the crystallization temperature and crystallization rate increased. Crystal birefringence was more pronounced at the oil/water interface accompanied by the desorption of interfacial proteins from fat droplets. The droplet size (d4,3) began to increase significantly (p < 0.05) from the 5th month. The viscosity and the elastic modulus increased from 505.2 mPa·s to 908.4 mPa·s, and from 23.53 Pa to 51.38 Pa, respectively, as storing from 1st to 7th month. The whipping time decreased while the partial coalescence rate increased from 50.84 % to 65.34 %. The whipped cream at the 3rd month exhibited a smooth surface, whereas a rough surface and lost gloss was observed at the 7th month.

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream

Effect of stearic acid-based lipophilic emulsifiers (sorbitan monostearate (Span-60), sucrose ester S-170, and lactic acid esters of monoglycerides (LACTEM)) and oleic acid-based lipophilic emulsifiers (sorbitan monooleate (Span-80) and sucrose ester O-170) on the crystallization of fat blend and the stability of whipped cream were studied. Span-60 and S-170 possessed strong nucleation inducing ability and good emulsifying properties. Thus, tiny and uniform crystals were formed in fat blends, small and ordered fat globules were distributed in emulsions, and air bubbles were effectively wrapped in firmly foam structures. The crystallization of the fat blend and the stability of whipped cream were slightly modified by LACTEM due to its poor nucleation inducing ability and moderate emulsifying characteristic. Span-80 and O-170 had weak nucleation inducing ability and poor emulsifying properties, therefore, loose crystals were formed in fat blends and some big fat globules were separated in emulsions, thereby decreasing the stability of whipped creams.

Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O Emulsions

Fat crystals provided the strength of the colloidal network in W/O emulsions and stabilized water droplets. To understand the stabilizing effect of fat-regulated emulsions, W/O emulsions with different edible fats were fabricated. The result indicated that more stable W/O emulsions were produced by palm oil (PO) and palm stearin (PS), whose proportions of fatty acids were similar. Meanwhile, water droplets inhibited the crystallization of emulsified fats but participated in the formation of the colloidal network with fat crystals in emulsions, and the Avrami equation showed a slower crystallization rate of emulsified fats than the corresponding fat blends. However, water droplets participated in the formation of a colloidal network of fat crystals in emulsions, and the adjacent fat crystals were connected through a bridge constructed by water droplets. Fats in the emulsion containing palm stearin crystallized faster and more easily formed the β-polymorph. The small-angle X-ray scattering (SAXS) data were interpreted by the unified fit model to determine the average size of crystalline nanoplatelets (CNPs). The larger CNPs (>100 nm) with a rough surface of emulsified fats and a uniform distribution of their aggregates was confirmed.

Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion

The effect of different types of monoglycerides, including monopalmitin, capryl monoglyceride (GMB), and succinylated monoglyceride (GMSA) in combination with palm kernel stearin (PKS) and beeswax (BW), on the formation, crystal network structure, and partial coalescence properties of aerated emulsions (20 % w/w fat) was investigated. The stability of BW and PKS crystals with a 1 % concentration of GMSA and GMB, respectively, in the oil phase was lower than the other crystals. BW-GMSA and PKS-GMB crystals exhibited a lower crystallization rate, higher contact angles and no significant peak shift in the small-angle X-ray scattering results. The BW-GMSA and PKS-GMB emulsions had a lower nucleation rate in the bulk and a higher nucleation rate at the interface, resulting in a higher fraction of crystals adsorbed at the oil/water interface. This reduced the number of interfacial proteins and led to a high degree of partial coalescence and the formation of stable aerated networks.

Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils

The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil (CO) and linseed oil (LO) on the formation, crystal network structure and mechanical properties of 4%wt beeswax (BW) in oleogel was investigated. BW oleogels containing oils with higher contents of polyunsaturated fatty acids gelled first (1%wt), especially LO with higher contents of linolenic acid rather than CLO with higher contents of monounsaturated fatty acids. In comparison, oils with higher polyunsaturated fatty acid contents exhibited higher D_b with more extensive microstructure at different cooling rates, which was related to shorter nucleation induction time of crystal and higher crystallinity. Stronger van der Waals forces were observed in oleogels with higher polyunsaturated fatty acid contents especially for LO oleogel. Rheology also showed that LO oleogel with higher content of linolenic acid had higher crystallinity and lower crystal melting interfacial tension, resulting in the formation of a more stable network structure.

Probing the mechanisms of enhanced crystallisation of APS in the presence of ultrasound

Understanding the origins of the enhancement of crystallisation of a lipid (all-purpose shortening, APS) through the application of ultrasound is a fundamental pre-requisite for the exploitation of this technique in a wider context. To this end, we show here a number of measurements designed to probe the mechanisms responsible for this effect. For example, we show how the type of bubble cluster, produced at the sound source, alters the bubble population and residency time. In addition, to probe the various contributions to the enhanced crystallisation rate, isolation of the cluster environment below the piston like emitter (PLE) used as the ultrasonic source was shown to reduce the enhancement observed, but did not remove it entirely. This implied that the exposure of the liquid to pressure shocks and the environment around the cluster has a positive effect on the crystallisation kinetics. In turn the addition of extra seed crystals and mechanical agitation also enhances the rate of crystallisation. Finally, the time at which ultrasonic irradiation of the fluid is applied is shown to alter the kinetics observed. These observations suggest that two components are important: large bubble populations and mechanical effects on pre-existing crystals. These findings suggest that maximising these effects could be an eloquent way to enhance and control the material characteristics of materials produced in this manner.

Progress in nanostructure understanding of edible crystalline fats and their application in nano-delivery systems: Cocoa butter as a model

Nucleation and crystal growth of edible fats at the nanoscale have received little attention due to analytical limitations. A key factor to modify the properties of edible fats is nanostructure understanding. Progress within the last years will be presented, including analytical techniques used to investigate fat crystallization. Cocoa butter has been the subject of several works due to its properties and its high impact on chocolate manufacturing. Moreover, this vegetable fat has been used as the solid lipid component in nano delivery systems. Since nanoplatelet is the smallest unit in crystalline fats, and the nanoscale is influenced by supersaturation, temperature, shear fields, and surfactants, nanostructure engineering is possible. On its part, cocoa butter has been included in innovative delivery systems along the last years. This review will highlight main results and challenges on these topics.

Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer

The processing of healthy foods remains a challenge and any technology with the ability to tailor the physical properties of new materials is in demand. High-intensity ultrasound (HIU) has been identified as a useful processing technique for such activities particularly for edible lipids. HIU has been known to alter the crystallisation kinetics and in turn the resultant physicochemical properties for specific food applications. The role of cavitation dynamics during treatment of oils with HIU is of interest, with the knowledge gained allowing for insight into the complex and still undefined mechanism of action. To this end, the crystallisation kinetics of an edible lipid were investigated in the presence of several distinctly different cavitation conditions. Several cavitation clusters, including a bifurcated streamer (BiS), located on the surface of a piston-like emitter (PLE) were studied, each generated by a specific ultrasonic power level. Only samples crystallised at a low supercooling (ΔT_SC) value display significant differences in induction time for each of the selected HIU powers, at least 5 minutes earlier than without exposure to HIU. Substantially better energy efficiencies were seen for the BiS regime (ΔT_SC = 5 °C) which coincided with maximal crystal growth rates. An increase in melting enthalpy and elastic modulus is reported in the presence of HIU for all crystallisation temperatures, this effect is larger overall with increasing ultrasonic power. In addition, sonicated samples in the presence of the BiS event were composed of fewer smaller crystals compared to higher HIU powers after 60 minutes at 30 °C. Bubble dynamics recorded during a 10 s sonication period exhibited a greater acoustic attenuation effect for the highest ultrasonic power (75 W). The results suggest that the dynamics of the cluster and the presence of the BiS event are important in terms of energy efficiency and the physical properties of the crystallised lipid material.

Mechanistic Aspects of the Evolution of 3D Cholesterol Crystallites in a Supported Lipid Membrane via a Quartz Crystal Microbalance with Dissipation Monitoring

The irreversible formation of cholesterol monohydrate crystals within biological membranes is the leading cause of various diseases, including atherosclerosis. Understanding the process of cholesterol crystallization is fundamentally important and could also lead to the development of improved therapeutic strategies. This has driven several studies investigating the effect of the environmental parameters on the induction of cholesterol crystallite growth and the structure of the cholesterol crystallites, while the kinetics and mechanistic aspects of the crystallite formation process within lipid membranes remain poorly understood. Herein, we fabricated cholesterol crystallites within a supported lipid bilayer (SLB) by adsorbing a cholesterol-rich bicellar mixture onto a glass and silica surface and investigated the real-time kinetics of cholesterol crystallite nucleation and growth using epifluorescence microscopy and quartz crystal microbalance with dissipation (QCM-D) monitoring. Microscopic imaging showed the evolution of the morphology of cholesterol crystallites from nanorod- and plate-shaped habits during the initial stage to mostly large, micron-sized three-dimensional (3D) plate-shaped crystallites in the end, which was likened to Ostwald ripening. QCM-D kinetics revealed unique signal responses during the later stage of the growth process, characterized by simultaneous positive frequency shifts, nonmonotonous energy dissipation shifts, and significant overtone dependence. Based on the optically observed changes in crystallite morphology, we discussed the physical background of these unique QCM-D signal responses and the mechanistic aspects of Ostwald ripening in this system. Together, our findings revealed mechanistic details of the cholesterol crystallite growth kinetics, which may be useful in biointerfacial sensing and bioanalytical applications.

Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CC_LOOH). We hypothesize that the time at which CC_LOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CC_LOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions

The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated GMS retarded the nucleation of emulsified anhydrous milk fat, but accelerated crystal growth. A contrasting outcome was elicited by emulsified coconut oil. Increasing GMS concentration strengthened and weakened the structural networking within anhydrous milk fat and coconut oil emulsions, respectively, which was evidenced by the oscillatory rheology results. Anhydrous milk fat whipped-frozen emulsions were characterized by increased partial coalescence degree with increasing GMS concentration. However, lower partial destabilization index and insignificant effect of GMS was found in coconut oil systems. Confocal laser scanning micrographs revealed that big clumps of fat globules were present at air bubble surfaces in anhydrous milk fat whipped-frozen emulsions, while only some individual fat globules were observed in coconut oil systems.

Early stages of fat crystallisation evaluated by low-field NMR and small-angle X-ray scattering

Low-field time-domain nuclear magnetic resonance (NMR; 20 MHz) is commonly used in the studies of fats in the form of solid fat content (SFC) measurements. However, it has the disadvantage of low sensitivity to small amounts of crystalline material (0.5%), thus often incorrectly determining crystallisation induction times. From spin-lattice relaxation rate measurements (R₁ ) during the isothermal crystallisation measurements of cocoa butter between 0.01 and 10 MHz using fast field cycling NMR, we learnt previously that the most sensitive frequency region is below 1 MHz. Thus, we focused on analysing our 10-kHz data in detail, by observing the time dependence of R₁ and comparing it with standard SFC_NMR and SFC determinations from small-angle X-ray scattering (SFC_SAXS ). Although not reflecting directly the SFC, the R₁ at this low frequency is very sensitive to changes in molecular aggregation and hence potentially serving as an alternative for determination of crystallisation induction times. Alongside R₁ , we also show that SFC_SAXS is more sensitive to early stages of crystallisation, that is, standard SFC_NMR determinations become more relevant when crystal growth starts to dominate the crystallisation process but fail to pick up earlier crystallisation steps. This paper thus demonstrates the potential of studying triacylglycerols at frequencies below 1 MHz for obtaining further understanding of the early crystallisation stages of fats and presents an alternative and complementary method to estimate SFC by SAXS.

Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling

The aim of this study was to investigate the effects of supercooling and degree of saturation on lipid sonocrystallization under similar driving force of crystallization. Samples consisting of 100%, 50%, and 20% interesterified soybean oil (IESBO) diluted in high-oleic sunflower oil (HOSFO) were crystallized with and without high-intensity ultrasound (HIU). Two power levels were used by changing the amplitude of vibration of the tip (24 μm and 108 μm of tip amplitude). HIU operating at a frequency of 20 kHz was applied for 10 s. Sonication induced crystallization in the 100% IESBO sample and sonication power did not affect the results. A greater induction in crystallization was observed when higher power levels were used in the 50% IESBO sample, while no effect was observed in the crystallization kinetics of the 20% IESBO samples. Changes in the crystallization kinetics affected physical properties of the material, influencing elasticity. For example, sonication increased the elasticity of the 100% IESBO sample for both tip amplitudes from 435.9 ± 173.3 Pa to 72735.0 ± 9547.9 Pa for the nonsonicated and sonicated samples using 108 μm of amplitude, respectively. However, sonication only increased the elasticity in the 50% sample when used at the higher power level of 108 μm from 564.2 ± 175.2 Pa to 21774.0 ± 5694.9 Pa, and it did not affect the elasticity of the 20% IESBO samples. These results show that the level of saturation and the degree of supercooling affect sonication efficiency.

PRACTICAL APPLICATIONS

High-intensity ultrasound (HIU) has been used as a novel method for changing the crystallization behavior of fats. HIU can be used to improve the physical properties of trans-free fats that are low in saturated fatty acids. Although recent studies have proven the effectiveness of this method to induce crystallization, the process must still be optimized to the industrial setting. All process parameters should be considered during the application of HIU, as they directly affect the final product. The aim of this paper was to investigate the effects of HIU and process conditions such as tip amplitude, degree of supercooling, and saturation level on the crystallization behavior of commercial interesterified soybean oil.

Evolutionary kinetics of graphene formation on copper

It has been claimed that graphene growth on copper by chemical vapor deposition is dominated by crystallization from the surface initially supersaturated with carbon adatoms, which implies that the growth is independent of hydrocarbon addition after the nucleation phase. Here, we present an alternative growth model based on our observations that oppose this claim. Our Gompertzian sigmoidal growth kinetics and secondary nucleation behavior support the postulate that the growth can be controlled by adsorption-desorption dynamics and the dispersive kinetic processes of catalytic dissociation and dehydrogenation of carbon precursors on copper.

Evidence of critical cooling rates in the nonisothermal crystallization of triacylglycerols: a case for the existence and selection of growth modes of a lipid crystal network

The isoconversional method, a model-free analysis of the kinetics of liquid-solid transformations, was used to determine the effective activation energy of the nonisothermal crystallization of melts of pure and complex systems of triacylglycerols (TAGs). The method was applied to data from differential scanning calorimetry (DSC) measurements of the heat of crystallization of purified 1,3-dilauroyl-2-stearoyl-sn-glycerol (LSL) and commercially available cocoa butter melts. The method conclusively demonstrated the existence of specific growth modes and critical rates of cooling at specific degrees of conversion. The existence of critical rates suggests that the crystallization mechanism is composed of growth modes that can be effectively treated as mutually exclusive, each being predominant for one range of cooling rates and extent of conversion. Importantly, the data suggests that knowledge of the critical cooling rates at specific rates of conversion can be exploited to select preferred growth modes for lipid networks, with concomitant benefits of structural organization and resultant physical functionality. Differences in transport phenomena induced by different cooling rates suggest the existence of thresholds for particular growth mechanisms and help to explain the overall complexity of lipid crystallization. The results of this model-free analysis may be attributed to the relative importance of nucleation and growth at different stages of crystallization. A mechanistic explanation based on the competing effects of the thermodynamic driving force and limiting heat and transport phenomena is provided to explain the observed behavior. This work, furthermore, offers satisfactory explanations for the noted effect of cooling-rate-induced changes in the physical functionality of lipid networks.