Results 181 to 190 of about 8,467 (226)

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

Journal of the American Oil Chemists' Society, 2020
AbstractThe effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear‐crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning calorimetry (DSC), pulsed field gradient nuclear magnetic resonance (pfg‐NMR), rheometer, and X‐ray
Nguyen, Viet, Rimaux, Tom, Truong, Vinh, Danthine, Sabine, Dewettinck, Koen, Van Bockstaele, Filip   +5 more
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Direct measurement of thermal fat crystal properties for milk‐fat fractionation

Journal of the American Oil Chemists' Society, 1996
AbstractThe temperature dependency of the solid‐fat content of a fat is important for predicting the consistency of the final product and for process control. Two direct analytical methods for determining the solid‐fat content and the melting characteristics of milk‐fat fractions have been developed.
Breitschuh, Birgit, Windhab, Erich J.
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CRYSTALLIZATION PHENOMENA IN FATS AND LIPIDS

Journal of Dispersion Science and Technology, 1989
Abstract This article reviews recent studies of crystallization behavior of polymorphic modifications of principal saturated and mono-cis-un-saturated fatty acids, and of mixed-acid triacylglycerols; stearic acid, oleic acid, erucic acid and SOS (symmetric l,3-di-stearoyl-2-oleoyl glycerol).
K. Sato, N. Yoshimoto, T. Arishima
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Inhomogeneous consistency of crystallized fat

European Journal of Lipid Science and Technology, 2015
In this study, the degree of inhomogeneity in crystallized fat samples was evaluated in terms of texture, solid fat content, microstructure, and triacylglycerol (TAG) composition. Four different cocoa butter alternatives based on symmetric or asymmetric monounsaturated TAGs and with different contents of palmitic acid (a POP‐rich fat and a PPO‐rich fat)
Gregersen, Sandra Beyer, L. Miller, Rasmus, D. Andersen, Morten, Hammershøj, Marianne; id_orcid 0000-0001-9297-6526, Wiking, Lars; id_orcid 0000-0002-1601-2933   +4 more
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The nature of fractality in fat crystal networks

Trends in Food Science & Technology, 2002
The process of creating a supramolecular structure does not simply entail finding a thermodynamic global free energy minimum. Kinetic factors play a key role in determining which local free energy minima are chosen along the formation pathway. Environmental effects become even more important (than molecular effects) beyond the microscopic world, where ...
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Fat Crystal Networks

2001
Natural oils consist of several different triacylglycerols (TAGs) and thus have a melting range which may extend from, say, — 40°C to temperatures above 0°C. If part of the oil is crystalline at room temperature, the word/α ί rather than oil is commonly used. A fat consists of TAG crystals and liquid oil.
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Properties and crystallization of fat blends

Journal of Food Engineering, 2006
Abstract Model fat blends with different structured fats concentration were prepared and their physical and chemical properties were studied. Structured fats were made by interesterification of fully hydrogenated oils: zero-erucic rapeseed oil or palmstearin with coconut oil.
Ivo Piska, Markéta Zárubová, Tomáš Loužecký, Hisham Karami, Vladimı́r Filip   +4 more
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Polymorphism of edible fat crystals

Progress in Crystal Growth and Characterization of Materials, 2016
Abstract The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and polymorphic transformation will be observed under optical microscopy, and melting point of each polymorph will be determined.
Hironori Hondoh, Satoru Ueno
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The role of nonfat ingredients on confectionery fat crystallization

Critical Reviews in Food Science and Nutrition, 2017
Confections such as chocolate and biscuit fillings are composed of a continuous fat phase that contains dispersed nonfat ingredients such as sugar and cocoa powder. Research on fat crystallization and rheology in confections often extrapolates crystallization and textural properties from bulk to mixed systems while overlooking the important role of ...
Ryan, West, Dérick, Rousseau
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Definition of a model fat for crystallization‐in‐emulsion studies

Journal of the American Oil Chemists' Society, 2001
AbstractNumerous food products are dispersed in droplet emulsions in which fat is partially crystallized. A model fat allowing the study of crystallization in emulsion, obtained by the mixing of two fats (one solid and one liquid at room temperature) with simple triacylglycerol (TG) composition, is defined and characterized.
Lopez, Christelle, Riaublanc, Alain, Llesieur, P., Bourgaux, C., Keller, G., Ollivon, Michel   +5 more
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