Microstructural properties of isothermal palm oil crystallization

In the production of fat containing food products, insight in the properties of the fat crystal network is of utmost importance to obtain the desired product functionality and product quality. After all, many sensorial properties such as texture and spreadability strongly depend on the mechanical strength of the underlying microstructure. This research aims at gaining more insight into this microstructure that is influenced by the chemical composition (triacylglycerols and minor components) of the crystallizing fat as well as the processing conditions (time, temperature, shear). Palm oil, one of the largest vegetable oils worldwide, was selected as a substrate for this study. A first part of the research deals with the isothermal, static (= non-stirred) crystallization of palm oil. This can already provide a good view of the microstructure. However, other parameters besides temperature also play a role in an industrial production process, one of the most important being shear. The fat is subjected to shear for instance by stirring to remove crystallization heat or during pumping from one vessel to another. Therefore, the second part in this study aims at understanding the effect of shear on the microstructural development. Both continuous shear during crystallization as well a time limited shear step prior to static crystallization are considered. In conclusion, the third part consists of a case study investigating the role of trans fatty acids in obtaining the desired product properties.

Author dc:creator

• De Graef, Veerle

Contributors dc:contributor

• Dewettinck, Koen

• Agriculture and Food Sciences
• rheology
• crystallization
• microstructure
• palm oil

Statement dc:rights

• info:eu-repo/semantics/openAccess

Language dc:language

eng

Identifier

https://biblio.ugent.be/publication/505022
urn:isbn:978-90-5989-273-6
https://biblio.ugent.be/publication/505022/file/4334909

OAI identifier oai:identifier

oai:archive.ugent.be:505022