Assessment of rheological methods to study crystallization of palm oil fractions

Janjira Tangsanthatkun; Lars Wiking; Sopark Sowai; Sandra Beyer Gregersen

doi:10.1111/jtxs.12568

Assessment of rheological methods to study crystallization of palm oil fractions

Janjira Tangsanthatkun, Lars Wiking, Sopark Sowai, Sandra Beyer Gregersen^*

^*Corresponding author for this work

Department of Food Science - Food Chemistry

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

2 Citations (Scopus)

Abstract

This study provides an evaluation of the use of rheology to characterize soft, semi-hard, and hard fats in relation to determine the crystallization onset, crystallization behavior, as well as microstructure development using either a plate-plate or a starch pasting cell (SPC). The results from this study demonstrate that when applying rheology to study fat crystallization, the results must be interpreted with care. The application of a plate-plate geometry allowed for sensitive evaluation of the initial nucleation phase, which was not possible with an SPC. Both geometries could provide information on crystallization behavior in terms of one-step or two-step crystallization. However, in the late stage of the crystallization process, when the fat crystals form a strong network, the SPC could not describe differences in the rheology of the fat-crystal network, which was a possibility by the use of a plate-plate geometry. Thus, oscillatory rheology with a suitable geometry can be used to evaluate the entire crystallization process.

Original language	English
Journal	Journal of Texture Studies
Volume	52
Issue	2
Pages (from-to)	169-176
Number of pages	8
ISSN	0022-4901
DOIs	https://doi.org/10.1111/jtxs.12568
Publication status	Published - Apr 2021

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10.1111/jtxs.12568

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@article{2958e4723c144f11aa41ef96ca6007ab,

title = "Assessment of rheological methods to study crystallization of palm oil fractions",

abstract = "This study provides an evaluation of the use of rheology to characterize soft, semi-hard, and hard fats in relation to determine the crystallization onset, crystallization behavior, as well as microstructure development using either a plate-plate or a starch pasting cell (SPC). The results from this study demonstrate that when applying rheology to study fat crystallization, the results must be interpreted with care. The application of a plate-plate geometry allowed for sensitive evaluation of the initial nucleation phase, which was not possible with an SPC. Both geometries could provide information on crystallization behavior in terms of one-step or two-step crystallization. However, in the late stage of the crystallization process, when the fat crystals form a strong network, the SPC could not describe differences in the rheology of the fat-crystal network, which was a possibility by the use of a plate-plate geometry. Thus, oscillatory rheology with a suitable geometry can be used to evaluate the entire crystallization process.",

keywords = "complex moduls, crystalization, far crystal network, palm mid fractions, palm oil, rheology",

author = "Janjira Tangsanthatkun and Lars Wiking and Sopark Sowai and Gregersen, {Sandra Beyer}",

year = "2021",

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doi = "10.1111/jtxs.12568",

language = "English",

volume = "52",

pages = "169--176",

journal = "Journal of Texture Studies",

issn = "0022-4901",

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T1 - Assessment of rheological methods to study crystallization of palm oil fractions

AU - Tangsanthatkun, Janjira

AU - Wiking, Lars

AU - Sowai, Sopark

AU - Gregersen, Sandra Beyer

PY - 2021/4

Y1 - 2021/4

N2 - This study provides an evaluation of the use of rheology to characterize soft, semi-hard, and hard fats in relation to determine the crystallization onset, crystallization behavior, as well as microstructure development using either a plate-plate or a starch pasting cell (SPC). The results from this study demonstrate that when applying rheology to study fat crystallization, the results must be interpreted with care. The application of a plate-plate geometry allowed for sensitive evaluation of the initial nucleation phase, which was not possible with an SPC. Both geometries could provide information on crystallization behavior in terms of one-step or two-step crystallization. However, in the late stage of the crystallization process, when the fat crystals form a strong network, the SPC could not describe differences in the rheology of the fat-crystal network, which was a possibility by the use of a plate-plate geometry. Thus, oscillatory rheology with a suitable geometry can be used to evaluate the entire crystallization process.

AB - This study provides an evaluation of the use of rheology to characterize soft, semi-hard, and hard fats in relation to determine the crystallization onset, crystallization behavior, as well as microstructure development using either a plate-plate or a starch pasting cell (SPC). The results from this study demonstrate that when applying rheology to study fat crystallization, the results must be interpreted with care. The application of a plate-plate geometry allowed for sensitive evaluation of the initial nucleation phase, which was not possible with an SPC. Both geometries could provide information on crystallization behavior in terms of one-step or two-step crystallization. However, in the late stage of the crystallization process, when the fat crystals form a strong network, the SPC could not describe differences in the rheology of the fat-crystal network, which was a possibility by the use of a plate-plate geometry. Thus, oscillatory rheology with a suitable geometry can be used to evaluate the entire crystallization process.

KW - complex moduls

KW - crystalization

KW - far crystal network

KW - palm mid fractions

KW - palm oil

KW - rheology

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U2 - 10.1111/jtxs.12568

DO - 10.1111/jtxs.12568

M3 - Journal article

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VL - 52

SP - 169

EP - 176

JO - Journal of Texture Studies

JF - Journal of Texture Studies

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ER -

Assessment of rheological methods to study crystallization of palm oil fractions

Abstract

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