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Open AccessArticle

Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure

1
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
2
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA
3
Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA
*
Authors to whom correspondence should be addressed.
Academic Editor: Sergey Vyazovkin
Molecules 2019, 24(15), 2853; https://doi.org/10.3390/molecules24152853
Received: 8 July 2019 / Revised: 30 July 2019 / Accepted: 1 August 2019 / Published: 6 August 2019
(This article belongs to the Special Issue Thermal Analysis Kinetics for Understanding Materials Behavior)
Different fractions of fully hydrogenated soybean oil (FHSBO) in soybean oil (10–30% w/w) and the addition of 1% salt (sodium chloride) were used to investigate the effect of high-pressure treatments (HP) on the crystallization behaviors and physical properties of the binary mixtures. Sample microstructure, solid fat content (SFC), thermal and rheological properties were analyzed and compared against a control sample (crystallized under atmospheric condition). The crystallization temperature (Ts) of all model fats under isobaric conditions increased quadratically with pressure until reaching a pressure threshold. As a result of this change, the sample induction time of crystallization (tc) shifted from a range of 2.74–0.82 min to 0.72–0.43 min when sample crystallized above the pressure threshold under adiabatic conditions. At the high solid mass fraction, the addition of salt reduced the pressure threshold to induce crystallization during adiabatic compression. An increase in pressure significantly reduced mean cluster diameter in relation to the reduction of tc regardless of the solid mass fraction. In contrast, the sample macrostructural properties (SFC, storage modulus) were influenced more significantly by solid mass fractions rather than pressure levels. The creation of lipid gel was observed in the HP samples at 10% FHSBO. The changes in crystallization behaviors indicated that high-pressure treatments were more likely to influence crystallization mechanisms at low solid mass fraction. View Full-Text
Keywords: lipid gel; fully hydrogenated soybean oil; microstructure; additive effects; high pressure; heat compression lipid gel; fully hydrogenated soybean oil; microstructure; additive effects; high pressure; heat compression
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Zulkurnain, M.; Balasubramaniam, V.; Maleky, F. Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure. Molecules 2019, 24, 2853.

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