Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution.

In this paper, two emulsion systems with high and low solid fat contents were prepared from 20 % water phase and 80 % oil phase by adjusting the palm oil/palm stearin/soybean oil ratio. Different ultrasonic power and time were used for the pretreatment of emulsion with different solid fat content, and the application characteristics of ultrasonic in W/O emulsions were explored and evaluated. Directly using high-intensity ultrasound to prepare fatty emulsions would weaken the hardness and storage modulus G' of the samples.

The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine.

The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited β'-form crystal and strongly viscoelastic at low strain.

Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O Emulsions.

Fat crystals provided the strength of the colloidal network in W/O emulsions and stabilized water droplets. To understand the stabilizing effect of fat-regulated emulsions, W/O emulsions with different edible fats were fabricated. The result indicated that more stable W/O emulsions were produced by palm oil (PO) and palm stearin (PS), whose proportions of fatty acids were similar.

Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends.

The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogel blends was investigated, moreover, the linear and nonlinear rheological behavior of systems was analyzed by small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The addition of DATEM oleogels inhibited the growth rate of crystals of blends at 4 °C and reduced the average size of crystalline nanoplatelet. Moreover, the DATEM oleogels promoted the transition of blends to more stable β polymorphism.

Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals.

Sucrose palmitate (P170) and sucrose laurate (L195) were used as emulsifiers to control the crystallization behavior of AMF and to stabilize W/O emulsions. In this study, the P170 promoted crystallization and led to strong fat crystal networks with smaller AMF crystals (60-80 μm) in emulsions, retaining flocculation. Water droplets were squeezed into irregular shapes between the strong network but the P170 formed an interface layer with better strength to resist the aggregation.

Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems.

Crystallization behavior and compatibility of fat blend systems are closely related to the stability fat food. The graded binary and ternary blends of beef tallow (BT), palm oil (PO), and soybean oil (SO) were comprehensively analyzed, including lipid composition, phase behavior, crystallization behavior, solid fat content (SFC), and compatibility. It was found that, unlike the monotectic behavior of BT/SO blends, BT/PO blends were dominated by eutectic behavior, while all the binary blends exhibited β' polymorph.

Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals.

The comparison between the crystallization and phase behavior of binary blends of anhydrous milk fat (AMF)/palm stearin (POs) and POs/palm oil (PO) was investigated. POs/POs blends showed good compatibility, while the compatibility of AMF/POs blends showed no ideal and was dominated by eutectic behavior. And the eutectic growth of blends was found to be a phenomenon that the triacylglycerol (TAG) of AMF grew on the peripheral of POs seed crystals.