[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
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
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.
Similar publications
Sorry the service is unavailable at the moment. Please try again later.
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.
