title: Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization.
abstract: The induction period of crystallization, which is defined as the time required for oil to start to crystallize, is useful indicator of the freeze-thaw stability of food emulsions such as mayonnaise. We investigated the induction period of vegetable oils with low melting points, such as rapeseed and soybean oils, which are commonly employed for mayonnaise production. The induction period was measured by monitoring the temperature of a specimen during storage at low temperature. The induction period depended on the type of oil and lipophilic emulsifier, emulsifier concentration, and storage temperature. The effect of the oil type on the induction period depended on the composition of the oil. Differential scanning calorimetry (DSC) analyses of the lipophilic emulsifiers suggested that the melting trend of the emulsifier is strongly related to the induction period.
authors.affiliation: Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University.
authors.forename: Yayoi
authors.initials: Y
authors.lastname: Miyagawa
authors.forename: Takenobu
authors.initials: T
authors.lastname: Ogawa
authors.forename: Kyuya
authors.initials: K
authors.lastname: Nakagawa
authors.forename: Shuji
authors.initials: S
authors.lastname: Adachi
mesh_terms: D002152:Calorimetry, Differential Scanning; D003080:Cold Temperature; D003460:Crystallization; D045703:Emulsifying Agents; D005229:Fatty Acids, Monounsaturated; D005511:Food Handling; D061353:Food Storage; D057927:Hydrophobic and Hydrophilic Interactions; D010938:Plant Oils / Q000737:chemistry; D000074262:Rapeseed Oil; D013024:Soybean Oil / Q000737:chemistry; D044366:Transition Temperature
chemical_list: D045703:Emulsifying Agents; D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; D013024:Soybean Oil