Shawn Campbell

Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form

Abstract Physical properties of lard and a palm stearin/canola oil (PSCO) blend were characterized with respect to their nucleation and crystallization properties in both bulk and emulsified form over a range of temperatures. Emulsification resulted in a significant decrease (P

Dispersion behavior and aqueous foams in mixtures of a vesicle-forming surfactant and edible nanoparticles.

In an attempt to prepare ultrastable aqueous foams composed entirely of food-grade ingredients, we describe the foamability and foam stability of aqueous phases containing either calcium carbonate particles (CaCO3), sodium stearoyl lactylate surfactant (SSL), or their mixtures. Techniques including zeta potential measurements, adsorption isotherm determination, contact angles and optical and cryo-scanning electron microscopy are used to probe the interaction between particles and surfactant molecules. Aqueous dispersions of inherently hydrophilic cationic CaCO3 nanoparticles do not foam to any great extent. By contrast, aqueous dispersions of anionic SSL, which forms a lamellar phase/vesicles, foam progressively on increasing the concentration. Despite their foamability being low compared to that of micelle-forming surfactant sodium dodecyl sulfate, they are much more stable to collapse with half-lives (of up to 40 days) of around 2 orders of magnitude higher above the respective aggregation concentrations. We believe that, in addition to surfactant lamellae around bubbles, the bilayers within vesicles contain surfactant chains in a solidlike state yielding indestructible aggregates that jam the aqueous films between bubbles, reducing the drainage rate and both bubble coalescence and gas-transfer between bubbles. In mixtures of particles and surfactant, the adsorption of SSL monomers occurs on particle surfaces, leading to an increase in their hydrophobicity, promoting particle adsorption to bubble surfaces. Ultrastable foams result with half-lives of around an order of magnitude higher again at low concentrations and foams which lose only around 30% of their volume within a year at high concentrations. In the latter case, we evidence a high surface density of discrete surfactant-coated particles at bubble surfaces, rendering them stable to coalescence and disproportionation.

Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil

PKO and CNO are composed of 97-98% triacylglycerols and 2-3% minor non-triglyceride components (FFA, DAG and MAG). Triglycerides were separated from minor components by chromatographic method. The lipid composition, thermal properties, polymorphism, isothermal crystallization behavior, nanostructure and microstructure of PKO, PKO-TAG, CNO and CNO-TAG were evaluated. Removal of minor components had no effect on lipid composition and equilibrium solid fat contents. However, presence of minor components did increase the slip melting point and promoted the onset of crystallization from DSC crystallization profiles. The thickness of the nanoscale crystals increased with no polymorphic transformation after removing the minor components. Crystallization kinetics revealed that minor components decreased crystal growth rate with higher t1/2. Sharp changes in the values of the Avrami constant k and exponent n were observed for all fats around 10°C. Increases in n around 10°C indicated a change from one-dimensional to multi-dimensional growth. From the results of polarized light micrographs, the transformation from the coarser crystal structure to tiny crystal structure occurred in microstructure networks at the action of minor components.