Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms

Delacharlerie, S.; Petrut, Raul Flaviu; Deckers, S.; Flöter, E.; Blecker, Christophe; Danthine, Sabine

doi:10.1016/j.lwt.2016.04.043

Request a copy

Article (Scientific journals)

Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms

Delacharlerie, S.; Petrut, Raul Flaviu; Deckers, S. et al.

2016 • In LWT - Food Science and Technology, 72, p. 552-558

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/198984

DOI
10.1016/j.lwt.2016.04.043

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

Structuring effects of lecithins.pdf

Publisher postprint (1.39 MB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

Lecithin, Palm oil, Texture; Crystallization, Crysal morphology; Polymorphism

Abstract :

[en] Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources (soybean, sunflower, rapeseed), in their native state or hydrolysed form, on the crystallization behavior of model fat systems. To this end, systems based on palm oil as hard fat were studied. Next to macroscopic properties such as product hardness, the crystallization behaviour and the microstructure were studied as a function of time and temperature. Addition of the studied lecithin preparations had a significant influence on the hardness (p < 0.05) indicating a structuring effect; this was confirmed by polarised light microscopy and powder X-ray diffraction. The impact of the hydrolysed lecithin was however different from the native one. It was shown that the lecithin hydrophobicity is determinant for the structuring ability.

Disciplines :

Food science

Author, co-author :

Delacharlerie, S.

Petrut, Raul Flaviu ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Deckers, S.

Flöter, E.

Blecker, Christophe ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Danthine, Sabine ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Language :

English

Title :

Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms

Publication date :

2016

Journal title :

LWT - Food Science and Technology

ISSN :

0023-6438

eISSN :

1096-1127

Publisher :

Elsevier

Volume :

Pages :

552-558

Peer reviewed :

Peer Reviewed verified by ORBi

Name of the research project :

OPTI'MOILS (6th framework program: contract N° Food-CT-2006-36318)

Funders :

UE - Union Européenne

Available on ORBi :

since 24 June 2016

Statistics

Number of views

68 (3 by ULiège)

Number of downloads

1 (0 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

Braipson-Danthine S., Deroanne C. Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Research International 2004, 37:941-948.
Braipson-Danthine S., Gibon V., Deroanne C. Physicochemical characteristics of ternary fat blends involving low-erucic rapeseed oil. European Journal of Lipid Science and Technology 2005, 107:627-633.
de Bruijne D., Bot A. Fabricated fat-based foods. Food texture: Measurement and perception 1999, 185-227. Aspen, Gaithersburg. A.J. Rosenthal (Ed.).
Cerdeira M., Pastore V., Vera L.V., Martini S., Candal R.J., Herrera M.L. Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. European Journal of Lipid Science and Technology 2005, 107:1-9.
Danthine Physicochemical and structural properties of compound dairy fat blends. Food Research International 2012, 48:187-195.
Danthine S., Deroanne C. Physical and textural characteristics of hydrogenated low erucic rapeseed oil and low erucic rapeseed oil blends. Journal of the American Oil Chemist's Society 2003, 80:109-114.
Fedotova Y., Lencki R. The effect of phospholipids on butter physical and sensory properties. Journal of the American Oil Chemist's Society 2010, 87(1):75-82.
Garti N., Yano J. The roles of emulsifiers in fat crystallization. Crystallization processes in fats and lipid systems 2001, 211-250. Marcel Dekker Inc, New York. N. Garti, K. Sato (Eds.).
Guth O.J., Aronhime J., Garti M. Polymorphic transition of mixed triglycerides, SOS, in the presence of sorbitan monostearate. Journal of the American Oil Chemist's Society 1989, 66:1606-1613.
Johansson D. The influence of temperature on interactions and structures in semisolid fats. Journal of the American Oil Chemist's Society 1995, 72:1091-1099.
Johansson D., Bergenstahl B. Lecithins in oil-continuous emulsions. Fat Crystal wetting and interfacial tension. Journal of the American Oil Chemist's Society 1995, 72:205-211.
Johansson D., Bergenstahl B., Lundgren E. Wetting of fats crystals by triglyceride oil and water - I. The effect of additives. Journal of the American Oil Chemist's Society 1995, 72:921-931.
Katsuragi T. Interactions between surfactants and fats. Physical properties of fats, oils and emulsifiers 1999, 1-32. AOCS Press, Champaign. N. Wildak (Ed.).
Madsen J. Emulsifiers used in margarine, low calorie spread, shortening, bakery compound and filling. Fett Wissenschaft Technologie 1987, 4:165-172.
Narine S.S., Marangoni A.G. Relating structure of fat crystal network to mechanical properties: a review. Food Research International 1999, 32:227-248.
Narine S.S., Marangoni A.G. The difference between cocoa butter and salatrim lies in the microstructure of the fat crystals networks. Journal of the American Oil Chemist's Society 1999, 76:7-13.
Patel A.R., Dewettinck K. Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization. Current Opinion in Food Science 2015, 3:65-70.
Pernetti M., van Malssen K., Flöter E., Bot A. Structuring of edible oils by alternatives to crystalline fat. Current Opinion in Colloid and Interface Science 2007, 12:221-231.
Rombaut R., Van Camp J., Dewettinck K. Analysis of phospho- and sphingolipids in dairy products by a new HPLC method. Journal of Dairy Science 2005, 88:482-488.
Sato K., Koyano T. Crystallization properties of cocoa butter. Crystallization processes in fats and lipid systems 2001, 429-458. Marcel Dekker Inc, New York. N. Garti, K. Sato (Eds.).
Smith P.R. The effects of phospholipids on crystallisation and crystal habit in triglycerides. European Journal of Lipid Science and Technology 2000, 102:122-127.
Smith K.W., Bhaggan K., Talbot G., van Malssen K.F. Crystallization of fats: influence of minor components and additives. Journal of the American Oil Chemist's Society 2011, 88(8):1085-1101.