Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetry
•Effect of PGEmix-8 on palm oil crystallization was studied using FBRM and DSC.•FBRM is able to detect nucleation onset and changes in crystal size distribution.•All results show increased inhibitory effect on crystal growth with more PGEmix-8.•0.7% (w/w) PGEmix-8 enhances nucleation and retards cry...
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Veröffentlicht in: | Food chemistry 2017-01, Vol.214, p.277-284 |
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description | •Effect of PGEmix-8 on palm oil crystallization was studied using FBRM and DSC.•FBRM is able to detect nucleation onset and changes in crystal size distribution.•All results show increased inhibitory effect on crystal growth with more PGEmix-8.•0.7% (w/w) PGEmix-8 enhances nucleation and retards crystal growth.
The effect of 0.1–0.7% (w/w) of polyglycerol esters (PGEmix-8) on palm oil crystallization was studied using focused beam reflectance measurement (FBRM) to analyze the in-line changes of crystal size distribution during the crystallization. FBRM results show that 0.1–0.5% (w/w) of PGEmix-8 did not significantly affect nucleation but slightly retarded crystal growth. The use of 0.7% (w/w) additive showed greater heterogeneous nucleation compared to those with lower dosages of additive. Crystal growth was also greatly reduced when using 0.7% (w/w) dosage. The morphological study indicated that the palm oil crystals were smaller and more even in size than when more additive was added. Isothermal crystallization studies using differential scanning calorimetry (DSC) showed increased inhibitory effects on palm oil crystal growth with increasing concentration of PGEmix-8. These results imply that PGEmix-8 is a nucleation enhancing and crystal growth retarding additive in palm oil crystallization at 0.7% (w/w) dosage. |
doi_str_mv | 10.1016/j.foodchem.2016.07.084 |
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The effect of 0.1–0.7% (w/w) of polyglycerol esters (PGEmix-8) on palm oil crystallization was studied using focused beam reflectance measurement (FBRM) to analyze the in-line changes of crystal size distribution during the crystallization. FBRM results show that 0.1–0.5% (w/w) of PGEmix-8 did not significantly affect nucleation but slightly retarded crystal growth. The use of 0.7% (w/w) additive showed greater heterogeneous nucleation compared to those with lower dosages of additive. Crystal growth was also greatly reduced when using 0.7% (w/w) dosage. The morphological study indicated that the palm oil crystals were smaller and more even in size than when more additive was added. Isothermal crystallization studies using differential scanning calorimetry (DSC) showed increased inhibitory effects on palm oil crystal growth with increasing concentration of PGEmix-8. These results imply that PGEmix-8 is a nucleation enhancing and crystal growth retarding additive in palm oil crystallization at 0.7% (w/w) dosage.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2016.07.084</identifier><identifier>PMID: 27507476</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Calorimetry, Differential Scanning ; Crystal size distribution ; Crystallization ; Esters - chemistry ; FBRM ; Glycerol - chemistry ; Palm Oil ; Palm oil crystallization ; Plant Oils - chemistry ; Polyglycerol esters ; Polymers - chemistry</subject><ispartof>Food chemistry, 2017-01, Vol.214, p.277-284</ispartof><rights>2016 The Author(s)</rights><rights>Copyright © 2016 The Author(s). Published by Elsevier Ltd.. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c453t-b9b49d4425c94791df5f166e811e347b34dbc969920f8b0519607f4b8cca7a0a3</citedby><cites>FETCH-LOGICAL-c453t-b9b49d4425c94791df5f166e811e347b34dbc969920f8b0519607f4b8cca7a0a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2016.07.084$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27507476$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Saw, M.H.</creatorcontrib><creatorcontrib>Hishamuddin, E.</creatorcontrib><creatorcontrib>Chong, C.L.</creatorcontrib><creatorcontrib>Yeoh, C.B.</creatorcontrib><creatorcontrib>Lim, W.H.</creatorcontrib><title>Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetry</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Effect of PGEmix-8 on palm oil crystallization was studied using FBRM and DSC.•FBRM is able to detect nucleation onset and changes in crystal size distribution.•All results show increased inhibitory effect on crystal growth with more PGEmix-8.•0.7% (w/w) PGEmix-8 enhances nucleation and retards crystal growth.
The effect of 0.1–0.7% (w/w) of polyglycerol esters (PGEmix-8) on palm oil crystallization was studied using focused beam reflectance measurement (FBRM) to analyze the in-line changes of crystal size distribution during the crystallization. FBRM results show that 0.1–0.5% (w/w) of PGEmix-8 did not significantly affect nucleation but slightly retarded crystal growth. The use of 0.7% (w/w) additive showed greater heterogeneous nucleation compared to those with lower dosages of additive. Crystal growth was also greatly reduced when using 0.7% (w/w) dosage. The morphological study indicated that the palm oil crystals were smaller and more even in size than when more additive was added. Isothermal crystallization studies using differential scanning calorimetry (DSC) showed increased inhibitory effects on palm oil crystal growth with increasing concentration of PGEmix-8. These results imply that PGEmix-8 is a nucleation enhancing and crystal growth retarding additive in palm oil crystallization at 0.7% (w/w) dosage.</description><subject>Calorimetry, Differential Scanning</subject><subject>Crystal size distribution</subject><subject>Crystallization</subject><subject>Esters - chemistry</subject><subject>FBRM</subject><subject>Glycerol - chemistry</subject><subject>Palm Oil</subject><subject>Palm oil crystallization</subject><subject>Plant Oils - chemistry</subject><subject>Polyglycerol esters</subject><subject>Polymers - chemistry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUcFu1DAQtRCIbgu_UPnIJWGceG3nBqpaQKrEBc6WY4-LV0682Eml8Bv8MF5ty7Wn0WjemzdvHiHXDFoGTHw8tD4lZ3_h1Ha1b0G2oPgrsmNK9o0E2b0mO-hBNYpxcUEuSzkAQMWqt-Sik3uQXIod-XvrPdqFJk-PKW4PcbOYU6RYFsyFGufCEh6RppkeTZxoCpHavJXFxBj-mCXUwVrC_EB9smtBR0c0E83oY11rZot0QlPWjBPOCzWzoy5UyVy7YCIt1szziW5NTDlMuOTtHXnjTSz4_qlekZ93tz9uvjb33798u_l831i-75dmHEY-OM67vR24HJjze8-EQMUY9lyOPXejHcQwdODVCHs2CJCej8paIw2Y_op8OO895vR7rY71FIrFGM2MaS2aKQZKCNGpChVnqM2plOpOH-uxJm-agT4Fog_6ORB9CkSD1DWQSrx-0ljHCd1_2nMCFfDpDMDq9DFg1sUGrH9zIdcPapfCSxr_ACL4pAU</recordid><startdate>20170101</startdate><enddate>20170101</enddate><creator>Saw, M.H.</creator><creator>Hishamuddin, E.</creator><creator>Chong, C.L.</creator><creator>Yeoh, C.B.</creator><creator>Lim, W.H.</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20170101</creationdate><title>Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetry</title><author>Saw, M.H. ; Hishamuddin, E. ; Chong, C.L. ; Yeoh, C.B. ; Lim, W.H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c453t-b9b49d4425c94791df5f166e811e347b34dbc969920f8b0519607f4b8cca7a0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Calorimetry, Differential Scanning</topic><topic>Crystal size distribution</topic><topic>Crystallization</topic><topic>Esters - chemistry</topic><topic>FBRM</topic><topic>Glycerol - chemistry</topic><topic>Palm Oil</topic><topic>Palm oil crystallization</topic><topic>Plant Oils - chemistry</topic><topic>Polyglycerol esters</topic><topic>Polymers - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Saw, M.H.</creatorcontrib><creatorcontrib>Hishamuddin, E.</creatorcontrib><creatorcontrib>Chong, C.L.</creatorcontrib><creatorcontrib>Yeoh, C.B.</creatorcontrib><creatorcontrib>Lim, W.H.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Saw, M.H.</au><au>Hishamuddin, E.</au><au>Chong, C.L.</au><au>Yeoh, C.B.</au><au>Lim, W.H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetry</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2017-01-01</date><risdate>2017</risdate><volume>214</volume><spage>277</spage><epage>284</epage><pages>277-284</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Effect of PGEmix-8 on palm oil crystallization was studied using FBRM and DSC.•FBRM is able to detect nucleation onset and changes in crystal size distribution.•All results show increased inhibitory effect on crystal growth with more PGEmix-8.•0.7% (w/w) PGEmix-8 enhances nucleation and retards crystal growth.
The effect of 0.1–0.7% (w/w) of polyglycerol esters (PGEmix-8) on palm oil crystallization was studied using focused beam reflectance measurement (FBRM) to analyze the in-line changes of crystal size distribution during the crystallization. FBRM results show that 0.1–0.5% (w/w) of PGEmix-8 did not significantly affect nucleation but slightly retarded crystal growth. The use of 0.7% (w/w) additive showed greater heterogeneous nucleation compared to those with lower dosages of additive. Crystal growth was also greatly reduced when using 0.7% (w/w) dosage. The morphological study indicated that the palm oil crystals were smaller and more even in size than when more additive was added. Isothermal crystallization studies using differential scanning calorimetry (DSC) showed increased inhibitory effects on palm oil crystal growth with increasing concentration of PGEmix-8. These results imply that PGEmix-8 is a nucleation enhancing and crystal growth retarding additive in palm oil crystallization at 0.7% (w/w) dosage.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>27507476</pmid><doi>10.1016/j.foodchem.2016.07.084</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Calorimetry, Differential Scanning Crystal size distribution Crystallization Esters - chemistry FBRM Glycerol - chemistry Palm Oil Palm oil crystallization Plant Oils - chemistry Polyglycerol esters Polymers - chemistry |
title | Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetry |
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