Crystallization Behavior of High Behenic Acid Stabilizers in Liquid Oil

Crystallization Behavior of High Behenic Acid Stabilizers in Liquid Oil The crystallization behavior and structure of mixtures of a high behenic acid stabilizer (HBS) in peanut oil, high oleic safflower oil and sesame oil were studied in order to elucidate the mechanism behind liquid oil stabilization. Both the chemical composition of the oil and cooling rate influenced the crystallization behavior and structure of HBS. The critical gelation concentration of HBS ranged from 6.5% for peanut oil crystallized at 3 °C/min to 11% for sesame oil mixtures crystallized at 0.6 °C/min. The free energy of nucleation (ΔG) was the highest for sesame oil (142 kJ/mol) followed by high oleic safflower oil (75.8 kJ/mol) and peanut oil (15.9 kJ/mol). The HBS peanut oil mixture displayed the highest storage modulus (G′) under both cooling rates studied. In general, HBS-oil mixtures crystallized at a higher cooling rate exhibited high SFC values, lower crystallization temperatures and a predominance of the β′ polymorph, and they had a microstructure characterized by uniformly sized spherulites. In contrast, slow cooling rates led to higher critical gelation concentrations of HBS, lower SFC, fractionation of higher melting and lower melting fractions, a more stable polymorphic form β and a wide range of spherulite sizes. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the American Oil Chemists' Society Springer Journals

Crystallization Behavior of High Behenic Acid Stabilizers in Liquid Oil

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Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2017 by AOCS
Subject
Chemistry; Industrial Chemistry/Chemical Engineering; Biomaterials; Agriculture; Food Science; Biotechnology
ISSN
0003-021X
eISSN
1558-9331
D.O.I.
10.1007/s11746-017-3021-z
Publisher site
See Article on Publisher Site

Abstract

The crystallization behavior and structure of mixtures of a high behenic acid stabilizer (HBS) in peanut oil, high oleic safflower oil and sesame oil were studied in order to elucidate the mechanism behind liquid oil stabilization. Both the chemical composition of the oil and cooling rate influenced the crystallization behavior and structure of HBS. The critical gelation concentration of HBS ranged from 6.5% for peanut oil crystallized at 3 °C/min to 11% for sesame oil mixtures crystallized at 0.6 °C/min. The free energy of nucleation (ΔG) was the highest for sesame oil (142 kJ/mol) followed by high oleic safflower oil (75.8 kJ/mol) and peanut oil (15.9 kJ/mol). The HBS peanut oil mixture displayed the highest storage modulus (G′) under both cooling rates studied. In general, HBS-oil mixtures crystallized at a higher cooling rate exhibited high SFC values, lower crystallization temperatures and a predominance of the β′ polymorph, and they had a microstructure characterized by uniformly sized spherulites. In contrast, slow cooling rates led to higher critical gelation concentrations of HBS, lower SFC, fractionation of higher melting and lower melting fractions, a more stable polymorphic form β and a wide range of spherulite sizes.

Journal

Journal of the American Oil Chemists' SocietySpringer Journals

Published: Jul 21, 2017

References

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