Use of High-intensity Ultrasound to Structure Edible Fats

Fat crystallization; High intensity ultrasounds; Main frequency; Oil binding; Oleogel; Power levels; Pulse power; Saturated fats; Sonocrystallization; Time duration; Analytical Chemistry; Food Science

Abstract :

[en] The focus of this chapter is to summarize research regarding sonocrystallization of fats, including discoveries of how high-intensity ultrasound (HIU) has been used to accelerate fat crystallization and to structure low-saturated fats and oleogels. It reviews the main frequency, amplitude, time duration and pulses, power levels, and steps of crystallization or oleogelation where HIU should be applied to maximize the improvement of physical properties such as oil binding capacity, rheology, hardness, melting behavior, polymorphism, and microstructure. In addition, this chapter explains how to change from a batch lab condition to a continuous sheared system, like a scraped surface heat exchanger (SSHE). Moreover, effects of HIU on lipid oxidation and final food application are also discussed.

Disciplines :

Physics

Author, co-author :

Lomonaco Teodoro Da Silva, Thais

Giacomozzi, A.; Departamento de Ingeniería Química, Universidad Nacional Del sur (UNS), Bahía Blanca Argentina, Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Brazil

Martini, S.; Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, United States

Language :

English

Title :

Use of High-intensity Ultrasound to Structure Edible Fats

Publication date :

2022

Main work title :

Development of Trans-free Lipid Systems and their Use in Food Products

Editor :

Toro-Vazquez, Jorge F.

Publisher :

Royal Society of Chemistry

Pages :

53-90

Available on ORBi :

since 13 September 2022

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