Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends

Sandra Beyer Gregersen; Rikke Ploug Frydenberg; Marianne Hammershøj; Trine Kastrup Dalsgaard; Ulf Andersen; Lars Wiking

doi:10.1002/ejlt.201800200

Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends

Sandra Beyer Gregersen, Rikke Ploug Frydenberg, Marianne Hammershøj, Trine Kastrup Dalsgaard, Ulf Andersen, Lars Wiking

Department of Food Science - Food Chemistry

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

35 Citations (Scopus)

Abstract

In this study, the impact of high intensity ultrasound (HIU) treatment on anhydrous milk fat and milk fat/rapeseed oil blends with 10–30 w/w% rapeseed oil is examined. Effects of HIU treatment on crystallization kinetics, thermal behavior, microstructure, texture, and oxidation are evaluated. HIU treatment results in an acceleration of the crystallization process, especially for blends with a high rapeseed oil content. HIU treatment reduces the crystal size, however, HIU treatment does not have any significant effects on the melting behavior or hardness. No significant effects of HIU treatment on secondary oxidation products are observed, indicating that lipid oxidation is not facilitated by the HIU treatment. Practical Application: A great potential exists for the use of use of high intensity ultrasound in the food industry to obtain a shorter and more controllable fat crystallization process. Results from this demonstrate how the impact of ultrasound treatment is affected by diluting a hard fat with liquid oil. Such effects are of great importance in, for instance, the dairy industry, where high intensity ultrasound potentially provides an additional processing tool in the production of spreadable blends based on milk fat and rapeseed oil. Ultrasound treatment is introduced in a circulating flow system, a more realistic representation of an industrial setting compared with commonly used probe based bath systems. High intensity ultrasound accelerates the crystallization kinetics of anhydrous milk fat and rapeseed oil blends, resulting in the formation of smaller crystals but no differences in melting properties or hardness. This is obtained in a circulating flow cell, without detection of increased levels of secondary oxidation products.

Original language	English
Article number	1800200
Journal	European Journal of Lipid Science and Technology
Volume	121
Issue	1
Number of pages	9
ISSN	1438-7697
DOIs	https://doi.org/10.1002/ejlt.201800200
Publication status	Published - Jan 2019

Keywords

anhydrous milk fat
fat crystallization
high intensity ultrasound
oxidation
rapeseed oil

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title = "Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends",

abstract = "In this study, the impact of high intensity ultrasound (HIU) treatment on anhydrous milk fat and milk fat/rapeseed oil blends with 10–30 w/w% rapeseed oil is examined. Effects of HIU treatment on crystallization kinetics, thermal behavior, microstructure, texture, and oxidation are evaluated. HIU treatment results in an acceleration of the crystallization process, especially for blends with a high rapeseed oil content. HIU treatment reduces the crystal size, however, HIU treatment does not have any significant effects on the melting behavior or hardness. No significant effects of HIU treatment on secondary oxidation products are observed, indicating that lipid oxidation is not facilitated by the HIU treatment. Practical Application: A great potential exists for the use of use of high intensity ultrasound in the food industry to obtain a shorter and more controllable fat crystallization process. Results from this demonstrate how the impact of ultrasound treatment is affected by diluting a hard fat with liquid oil. Such effects are of great importance in, for instance, the dairy industry, where high intensity ultrasound potentially provides an additional processing tool in the production of spreadable blends based on milk fat and rapeseed oil. Ultrasound treatment is introduced in a circulating flow system, a more realistic representation of an industrial setting compared with commonly used probe based bath systems. High intensity ultrasound accelerates the crystallization kinetics of anhydrous milk fat and rapeseed oil blends, resulting in the formation of smaller crystals but no differences in melting properties or hardness. This is obtained in a circulating flow cell, without detection of increased levels of secondary oxidation products.",

keywords = "anhydrous milk fat, fat crystallization, high intensity ultrasound, oxidation, rapeseed oil",

author = "Gregersen, {Sandra Beyer} and {Ploug Frydenberg}, Rikke and Marianne Hammersh{\o}j and Dalsgaard, {Trine Kastrup} and Ulf Andersen and Lars Wiking",

year = "2019",

month = jan,

doi = "10.1002/ejlt.201800200",

language = "English",

volume = "121",

journal = "European Journal of Lipid Science and Technology",

issn = "1438-7697",

publisher = "Wiley-VCH Verlag",

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Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends. / Gregersen, Sandra Beyer ; Ploug Frydenberg, Rikke ; Hammershøj, Marianne et al.
In: European Journal of Lipid Science and Technology, Vol. 121, No. 1, 1800200, 01.2019.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends

AU - Gregersen, Sandra Beyer

AU - Ploug Frydenberg, Rikke

AU - Hammershøj, Marianne

AU - Dalsgaard, Trine Kastrup

AU - Andersen, Ulf

AU - Wiking, Lars

PY - 2019/1

Y1 - 2019/1

N2 - In this study, the impact of high intensity ultrasound (HIU) treatment on anhydrous milk fat and milk fat/rapeseed oil blends with 10–30 w/w% rapeseed oil is examined. Effects of HIU treatment on crystallization kinetics, thermal behavior, microstructure, texture, and oxidation are evaluated. HIU treatment results in an acceleration of the crystallization process, especially for blends with a high rapeseed oil content. HIU treatment reduces the crystal size, however, HIU treatment does not have any significant effects on the melting behavior or hardness. No significant effects of HIU treatment on secondary oxidation products are observed, indicating that lipid oxidation is not facilitated by the HIU treatment. Practical Application: A great potential exists for the use of use of high intensity ultrasound in the food industry to obtain a shorter and more controllable fat crystallization process. Results from this demonstrate how the impact of ultrasound treatment is affected by diluting a hard fat with liquid oil. Such effects are of great importance in, for instance, the dairy industry, where high intensity ultrasound potentially provides an additional processing tool in the production of spreadable blends based on milk fat and rapeseed oil. Ultrasound treatment is introduced in a circulating flow system, a more realistic representation of an industrial setting compared with commonly used probe based bath systems. High intensity ultrasound accelerates the crystallization kinetics of anhydrous milk fat and rapeseed oil blends, resulting in the formation of smaller crystals but no differences in melting properties or hardness. This is obtained in a circulating flow cell, without detection of increased levels of secondary oxidation products.

AB - In this study, the impact of high intensity ultrasound (HIU) treatment on anhydrous milk fat and milk fat/rapeseed oil blends with 10–30 w/w% rapeseed oil is examined. Effects of HIU treatment on crystallization kinetics, thermal behavior, microstructure, texture, and oxidation are evaluated. HIU treatment results in an acceleration of the crystallization process, especially for blends with a high rapeseed oil content. HIU treatment reduces the crystal size, however, HIU treatment does not have any significant effects on the melting behavior or hardness. No significant effects of HIU treatment on secondary oxidation products are observed, indicating that lipid oxidation is not facilitated by the HIU treatment. Practical Application: A great potential exists for the use of use of high intensity ultrasound in the food industry to obtain a shorter and more controllable fat crystallization process. Results from this demonstrate how the impact of ultrasound treatment is affected by diluting a hard fat with liquid oil. Such effects are of great importance in, for instance, the dairy industry, where high intensity ultrasound potentially provides an additional processing tool in the production of spreadable blends based on milk fat and rapeseed oil. Ultrasound treatment is introduced in a circulating flow system, a more realistic representation of an industrial setting compared with commonly used probe based bath systems. High intensity ultrasound accelerates the crystallization kinetics of anhydrous milk fat and rapeseed oil blends, resulting in the formation of smaller crystals but no differences in melting properties or hardness. This is obtained in a circulating flow cell, without detection of increased levels of secondary oxidation products.

KW - anhydrous milk fat

KW - fat crystallization

KW - high intensity ultrasound

KW - oxidation

KW - rapeseed oil

U2 - 10.1002/ejlt.201800200

DO - 10.1002/ejlt.201800200

M3 - Journal article

SN - 1438-7697

VL - 121

JO - European Journal of Lipid Science and Technology

JF - European Journal of Lipid Science and Technology

IS - 1

M1 - 1800200

ER -

Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends

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