Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends
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- Wakui Ryota
- Milk Science Institute, Megmilk Snow Brand, Co., Ltd.
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- Kamigaki Takamichi
- Milk Science Institute, Megmilk Snow Brand, Co., Ltd.
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- Nishino Yuri
- Graduate School of Life Science, University of Hyogo
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- Ito Yoshiko
- Graduate School of Life Science, University of Hyogo
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- Miyazawa Atsuo
- Graduate School of Life Science, University of Hyogo
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- Shiota Makoto
- Milk Science Institute, Megmilk Snow Brand, Co., Ltd.
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Abstract
<p>The effects of sucrose ester of fatty acid (SEF) on the nanostructure and the physical properties of water-in-oil (W/O)-type emulsified semisolid fats were investigated. Model emulsions including palm-based semisolid fats and fully hydrogenated rapeseed oils with 0.5% SEF or fractionated lecithin, were prepared by rapidly cooling crystallization using 0.5% monoacylglycerol as an emulsifier. The SEFs used in this study were functionalized with various fatty acids, namely, lauric, palmitic, stearic, oleic, and erucic acids. Cryogenic transmission electron microscopy (cryo-TEM) was used to observe the sizes of the solvent- extracted nanoplatelets. The solid fat content (SFC), oil migration value, and storage elastic modulus were also determined. The average crystal size, which was measured in length, of the fat blends with SEFs containing saturated fatty acids (namely, palmitic and stearic acids) was smaller than that of the SEFs containing unsaturated fatty acids (namely, oleic and erucic acids). The effects exerted by these fatty acid moieties on the spherulite size in the corresponding bulk fat blends were observed via polarized microscopy (PLM). The results suggest that nanostructure formation upon the addition of SEF ultimately influenced these aggregated microstructures. Generally, smaller platelets resulted in higher SFC in the fat phase, and a high correlation between the SFC and the G’ values in W/O emulsion fats was observed (R2 = 0.884) at 30°C. In contrast, the correlation was low at 10℃. Furthermore, samples with larger nanocrystals had a higher propensity for oil migration. Thus, the addition of SEF regulated the fat crystal nanostructure during nucleation and crystal growth, which could ultimately influence the physical properties of commercially manufactured fat products such as margarine.</p>
Journal
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- Journal of Oleo Science
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Journal of Oleo Science 70 (4), 479-490, 2021
Japan Oil Chemists' Society
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Details 詳細情報について
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- CRID
- 1390006076310595456
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- NII Article ID
- 130008020893
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- NII Book ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL BIB ID
- 031358261
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- PubMed
- 33692235
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed