title: Effect of high pressure microfluidization on the crystallization behavior of palm stearin - palm olein blends.
abstract: Moderate and high microfluidization pressures (60 and 120 MPa) and different treatment times (once and twice) were used to investigate the effect of high-pressure microfluidization (HPM) treatment on the crystallization behavior and physical properties of binary mixtures of palm stearin (PS) and palm olein (PO). The polarized light microscopy (PLM), texture analyzer, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) techniques were applied to analyze the changes in crystal network structure, hardness, polymorphism and thermal property of the control and treated blends. PLM results showed that HPM caused significant reductions in maximum crystal diameter in all treated blends, and thus led to changes in the crystal network structure, and finally caused higher hardness in than the control blends. The XRD study demonstrated that HPM altered crystalline polymorphism. The HPM-treated blends showed a predominance of the more stable β' form, which is of more interest for food applications, while the control blend had more α- and β-form. This result was further confirmed by DSC observations. These changes in crystallization behavior indicated that HPM treatment was more likely to modify the crystallization processes and nucleation mechanisms.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China. hanlijuan.scut@gmail.com.
authors.forename: Lijuan
authors.initials: L
authors.lastname: Han
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China. felinli@scut.edu.cn.
authors.forename: Lin
authors.initials: L
authors.lastname: Li
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China. bli@scut.edu.cn.
authors.forename: Bing
authors.initials: B
authors.lastname: Li
authors.affiliation: College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China. scauzl@scau.edu.cn.
authors.forename: Lei
authors.initials: L
authors.lastname: Zhao
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China. guoqin@scut.edu.cn.
authors.forename: Guoqin
authors.initials: G
authors.lastname: Liu
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China. liuxinqi2014@163.com.
authors.forename: Xinqi
authors.initials: X
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China. wangxuede1962@126.com.
authors.forename: Xuede
authors.initials: X
authors.lastname: Wang
mesh_terms: D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D018360:Crystallography, X-Ray; D006244:Hardness; D046210:Microfluidic Analytical Techniques; D008859:Microscopy, Polarization; D009829:Oleic Acids / Q000737:chemistry*; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D011312:Pressure; D013229:Stearic Acids / Q000737:chemistry*
chemical_list: D009829:Oleic Acids; D010938:Plant Oils; D013229:Stearic Acids; D000073878:Palm Oil