NDLI: Crystallization of Fats: Influence of Minor Components and Additives

Content Provider	Springer Nature Link
Author	Smith, Kevin W. Bhaggan, Krish Talbot, Geoff Malssen, Kees F.
Copyright Year	2011
Abstract	Over the years, there has been a steady stream of publications on the influence that minor components and additives have on the physical properties of fat continuous systems. These have been reviewed here. Both indigenous and added components are taken into account. The various materials have been discussed, ranging from partial glycerides and phospholipids to esterified sugars and polyols. Within the publications in this area, the (sub-)micron effects that these minor components have on nucleation, crystal growth, morphology, heat capacity and polymorphic stability have been described and discussed and, sometimes, explained. Similarly, the effects on a macroscopic level, such as visual aspects, melting profiles, post-hardening and rheology have been the subject of research. Although limited compositional information, especially of additives, hinders appropriate discussions of the relevant mechanisms, some generic guidelines as to what type and strength of effect can be expected have been derived. As a general rule, a more significant influence is observed when the acyl group of the minor component (where present) is similar to those present in the fat itself. Additives may have different effects depending on the fat they are added to, their concentration and the temperature, especially with increasing undercooling (which typically reduces the effect of additives).
Starting Page	1085
Ending Page	1101
Page Count	17
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	88
Issue Number	8
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-04-03
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Emulsifier Sorbitan tristearate Span Tween Polyols Partial glycerides Phospholipids Nucleation Crystal growth Crystal morphology Crystal habit Crystallization inhibitor Bloom retarding fats Polymorphism Biotechnology Agriculture Biomaterials Industrial Chemistry/Chemical Engineering Food Science
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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