Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

The objective of this research is to evaluate the crystallization behavior of coconut oil (CO) and palm olein (PO) as affected by the addition of two monoacylglycerols (MAG) emulsifiers and by the use of high intensity ultrasound (HIU). MAG with high content of palmitic, oleic, and linoleic acid (EM1) and MAG with high content of stearic acid and no unsaturated fatty acids (EM2) were used. Results show that the addition of emulsifiers did not affect crystallization kinetics of CO and similar solid fat contents (1.32±0.94) (SFC) and melting enthalpies (5.90±4.56) were obtained. The addition of EM1, however, significantly delayed the crystallization of PO as evidenced by a significantly lower SFC and melting enthalpy. SFC for PO was 8.56±0.913 while SFC for PO+EM1 was 3.63±1.38. Sonication induced the crystallization of CO samples crystallized with and without EM1 and EM2 while only induced the crystallization of PO+EM1 as measured with SFC. The induction in crystallization by HIU was also evidenced by higher enthalpy with values up to a range of 8J/g to 11J/g. A decrease in elasticity from 3.17×106 to 2.52×105 was observed in CO crystallized with emulsifiers which could be reverted by the application of HIU. Contrarily, the addition of emulsifiers increased elasticity of PO from 3.35×102 to 4.83×104 and sonication did not affect these values significantly. Differences observed in elasticity values are attributed not only to the amount of solid material obtained but also to the type of microstructure of the crystalline network formed during crystallization. [Display omitted] •The effects of emulsifier addition on crystalline properties of coconut oil and palm olein are confirmed.•Also it is proven that sonication alters the crystallization of these fats.•New physical properties of these fats are generated by the combination of these two process variables.