A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics
[Display omitted] •Cocoa butter equivalents (CBE) are novel ingredients for chocolate products.•CBE composition affects number of phases and kinetics of crystallization.•TAGs of
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| creator | Simone, Elena Rappolt, Michael Ewens, Holly Rutherford, Tom Marty Terrade, Stephanie Giuffrida, Francesca Marmet, Cynthia |
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•Cocoa butter equivalents (CBE) are novel ingredients for chocolate products.•CBE composition affects number of phases and kinetics of crystallization.•TAGs of |
| doi_str_mv | 10.1016/j.foodres.2023.113864 |
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| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_3153164959</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0963996923014126</els_id><sourcerecordid>3153164959</sourcerecordid><originalsourceid>FETCH-LOGICAL-c445t-520297a13b2e1f0ebdb0d16ce02e243cb6e7e5484ab857e43521cbd343fb3acd3</originalsourceid><addsrcrecordid>eNqFkc1u1DAUhS0EokPhEUBesslgx3Z-2KCqKj9SJTYgsbMc-6bx4MTBdqqGR-PpcGYGtl3Z0v3OuVfnIPSakj0ltHp32PfemwBxX5KS7SllTcWfoB1talbUlIunaEfaihVtW7UX6EWMB0JIJer2ObpgTVkKysQO_bnCcZ30EHwKfsI_iqBWHLVKCYKd7nBMi1mx73EaAOuwxqScs79VspnuYFD31odtPtqHtORztr_2Uw96Q1RYcQpW6dXduVVnTwPxPb7pt_kRHWC0WrmsGWcf7dFXTQbHAVQ2nvDs3Tr6MA82jsfJTztBsjq-RM965SK8Or-X6PvHm2_Xn4vbr5--XF_dFppzkQqR82lrRVlXAu0JdKYjhlYaSAklZ7qroAbBG666RtTAmSip7gzjrO-Y0oZdorcn3zn4XwvEJEcbNTinJvBLlIwKRiveivZRtGypEDXJbEbFCdXBxxigl3OwY85LUiK3huVBnhuWW8Py1HDWvTmvWLoRzH_Vv0oz8OEEQM7k3kKQUVuYNBgbcujSePvIir_TWL_u</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2915570495</pqid></control><display><type>article</type><title>A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics</title><source>Elsevier ScienceDirect Journals</source><creator>Simone, Elena ; Rappolt, Michael ; Ewens, Holly ; Rutherford, Tom ; Marty Terrade, Stephanie ; Giuffrida, Francesca ; Marmet, Cynthia</creator><creatorcontrib>Simone, Elena ; Rappolt, Michael ; Ewens, Holly ; Rutherford, Tom ; Marty Terrade, Stephanie ; Giuffrida, Francesca ; Marmet, Cynthia</creatorcontrib><description>[Display omitted]
•Cocoa butter equivalents (CBE) are novel ingredients for chocolate products.•CBE composition affects number of phases and kinetics of crystallization.•TAGs of <1 % concentration significantly affected crystallization.•Synchrotron X-ray scattering allows identification of phases with minor TAGs.•Shearing promoted earlier formation of β phases.•Results link the crystallization behavior of CBE with their chemical composition.
Cocoa butter equivalents (CBE) are mixtures of triglycerides from multiple sources (e.g., sunflower oil, mango kernel and sal), which resemble cocoa butter (CB) in both physical and chemical properties. Despite being widely used to replace CB in chocolate products, the crystallization behavior of many CBEs is still poorly understood. The aim of this work was to develop a fundamental understanding, at the molecular level, of the crystallization behavior of selected CBEs, and compare it with that of CB. Chromatography was used to determine the composition of CBEs, in terms of fatty acids and triacylglycerides (TAGs), while their thermodynamic behavior and crystallization kinetics were studied using polarized microscopy, differential calorimetry and three different synchrotron X-ray scattering setups. CBEs of different origin and chemical composition (e.g., different ratios of the main CB TAGs, namely POP, SOS and POS) crystallized in different polymorphs and with different kinetics of nucleation, growth and polymorphic transformation. SOS rich CBEs presented showed more polymorphs than CB and POP rich samples; whereas, CBEs with high concentration of POP showed slow kinetic of polymorphic transformation towards the stable β(3L) form.
Additionally, it was observed that the presence of small amounts (<1% w/w) of specific TAGs, such as OOO, PPP or SSS, could significantly affect the crystallization behavior of CBEs and CBs in terms of kinetics of polymorphic transformation and number of phases detected (multiple high melting β(2L) polymorphs were identified in all samples studied). Finally, it was found that, regardless of the CBE composition, the presence of shear could promote the formation of stable β polymorphs over metastable β’ and γ forms, and reduced the size of the crystal agglomerates formed due to increased secondary nucleation.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2023.113864</identifier><identifier>PMID: 38225135</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>calorimetry ; chemical composition ; chocolate ; chromatography ; Cocoa butter ; Crystallization ; food research ; mangoes ; microscopy ; seeds ; sunflower oil ; sweets ; thermodynamics ; Triacylglycerides (TAGs) ; triacylglycerols ; X-radiation ; X-ray scattering</subject><ispartof>Food research international, 2024-02, Vol.177, p.113864-113864, Article 113864</ispartof><rights>2023 The Author(s)</rights><rights>Copyright © 2023 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-c445t-520297a13b2e1f0ebdb0d16ce02e243cb6e7e5484ab857e43521cbd343fb3acd3</citedby><cites>FETCH-LOGICAL-c445t-520297a13b2e1f0ebdb0d16ce02e243cb6e7e5484ab857e43521cbd343fb3acd3</cites><orcidid>0000-0003-4000-2222</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0963996923014126$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38225135$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Simone, Elena</creatorcontrib><creatorcontrib>Rappolt, Michael</creatorcontrib><creatorcontrib>Ewens, Holly</creatorcontrib><creatorcontrib>Rutherford, Tom</creatorcontrib><creatorcontrib>Marty Terrade, Stephanie</creatorcontrib><creatorcontrib>Giuffrida, Francesca</creatorcontrib><creatorcontrib>Marmet, Cynthia</creatorcontrib><title>A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>[Display omitted]
•Cocoa butter equivalents (CBE) are novel ingredients for chocolate products.•CBE composition affects number of phases and kinetics of crystallization.•TAGs of <1 % concentration significantly affected crystallization.•Synchrotron X-ray scattering allows identification of phases with minor TAGs.•Shearing promoted earlier formation of β phases.•Results link the crystallization behavior of CBE with their chemical composition.
Cocoa butter equivalents (CBE) are mixtures of triglycerides from multiple sources (e.g., sunflower oil, mango kernel and sal), which resemble cocoa butter (CB) in both physical and chemical properties. Despite being widely used to replace CB in chocolate products, the crystallization behavior of many CBEs is still poorly understood. The aim of this work was to develop a fundamental understanding, at the molecular level, of the crystallization behavior of selected CBEs, and compare it with that of CB. Chromatography was used to determine the composition of CBEs, in terms of fatty acids and triacylglycerides (TAGs), while their thermodynamic behavior and crystallization kinetics were studied using polarized microscopy, differential calorimetry and three different synchrotron X-ray scattering setups. CBEs of different origin and chemical composition (e.g., different ratios of the main CB TAGs, namely POP, SOS and POS) crystallized in different polymorphs and with different kinetics of nucleation, growth and polymorphic transformation. SOS rich CBEs presented showed more polymorphs than CB and POP rich samples; whereas, CBEs with high concentration of POP showed slow kinetic of polymorphic transformation towards the stable β(3L) form.
Additionally, it was observed that the presence of small amounts (<1% w/w) of specific TAGs, such as OOO, PPP or SSS, could significantly affect the crystallization behavior of CBEs and CBs in terms of kinetics of polymorphic transformation and number of phases detected (multiple high melting β(2L) polymorphs were identified in all samples studied). Finally, it was found that, regardless of the CBE composition, the presence of shear could promote the formation of stable β polymorphs over metastable β’ and γ forms, and reduced the size of the crystal agglomerates formed due to increased secondary nucleation.</description><subject>calorimetry</subject><subject>chemical composition</subject><subject>chocolate</subject><subject>chromatography</subject><subject>Cocoa butter</subject><subject>Crystallization</subject><subject>food research</subject><subject>mangoes</subject><subject>microscopy</subject><subject>seeds</subject><subject>sunflower oil</subject><subject>sweets</subject><subject>thermodynamics</subject><subject>Triacylglycerides (TAGs)</subject><subject>triacylglycerols</subject><subject>X-radiation</subject><subject>X-ray scattering</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1DAUhS0EokPhEUBesslgx3Z-2KCqKj9SJTYgsbMc-6bx4MTBdqqGR-PpcGYGtl3Z0v3OuVfnIPSakj0ltHp32PfemwBxX5KS7SllTcWfoB1talbUlIunaEfaihVtW7UX6EWMB0JIJer2ObpgTVkKysQO_bnCcZ30EHwKfsI_iqBWHLVKCYKd7nBMi1mx73EaAOuwxqScs79VspnuYFD31odtPtqHtORztr_2Uw96Q1RYcQpW6dXduVVnTwPxPb7pt_kRHWC0WrmsGWcf7dFXTQbHAVQ2nvDs3Tr6MA82jsfJTztBsjq-RM965SK8Or-X6PvHm2_Xn4vbr5--XF_dFppzkQqR82lrRVlXAu0JdKYjhlYaSAklZ7qroAbBG666RtTAmSip7gzjrO-Y0oZdorcn3zn4XwvEJEcbNTinJvBLlIwKRiveivZRtGypEDXJbEbFCdXBxxigl3OwY85LUiK3huVBnhuWW8Py1HDWvTmvWLoRzH_Vv0oz8OEEQM7k3kKQUVuYNBgbcujSePvIir_TWL_u</recordid><startdate>202402</startdate><enddate>202402</enddate><creator>Simone, Elena</creator><creator>Rappolt, Michael</creator><creator>Ewens, Holly</creator><creator>Rutherford, Tom</creator><creator>Marty Terrade, Stephanie</creator><creator>Giuffrida, Francesca</creator><creator>Marmet, Cynthia</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0003-4000-2222</orcidid></search><sort><creationdate>202402</creationdate><title>A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics</title><author>Simone, Elena ; Rappolt, Michael ; Ewens, Holly ; Rutherford, Tom ; Marty Terrade, Stephanie ; Giuffrida, Francesca ; Marmet, Cynthia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c445t-520297a13b2e1f0ebdb0d16ce02e243cb6e7e5484ab857e43521cbd343fb3acd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>calorimetry</topic><topic>chemical composition</topic><topic>chocolate</topic><topic>chromatography</topic><topic>Cocoa butter</topic><topic>Crystallization</topic><topic>food research</topic><topic>mangoes</topic><topic>microscopy</topic><topic>seeds</topic><topic>sunflower oil</topic><topic>sweets</topic><topic>thermodynamics</topic><topic>Triacylglycerides (TAGs)</topic><topic>triacylglycerols</topic><topic>X-radiation</topic><topic>X-ray scattering</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Simone, Elena</creatorcontrib><creatorcontrib>Rappolt, Michael</creatorcontrib><creatorcontrib>Ewens, Holly</creatorcontrib><creatorcontrib>Rutherford, Tom</creatorcontrib><creatorcontrib>Marty Terrade, Stephanie</creatorcontrib><creatorcontrib>Giuffrida, Francesca</creatorcontrib><creatorcontrib>Marmet, Cynthia</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Simone, Elena</au><au>Rappolt, Michael</au><au>Ewens, Holly</au><au>Rutherford, Tom</au><au>Marty Terrade, Stephanie</au><au>Giuffrida, Francesca</au><au>Marmet, Cynthia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2024-02</date><risdate>2024</risdate><volume>177</volume><spage>113864</spage><epage>113864</epage><pages>113864-113864</pages><artnum>113864</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>[Display omitted]
•Cocoa butter equivalents (CBE) are novel ingredients for chocolate products.•CBE composition affects number of phases and kinetics of crystallization.•TAGs of <1 % concentration significantly affected crystallization.•Synchrotron X-ray scattering allows identification of phases with minor TAGs.•Shearing promoted earlier formation of β phases.•Results link the crystallization behavior of CBE with their chemical composition.
Cocoa butter equivalents (CBE) are mixtures of triglycerides from multiple sources (e.g., sunflower oil, mango kernel and sal), which resemble cocoa butter (CB) in both physical and chemical properties. Despite being widely used to replace CB in chocolate products, the crystallization behavior of many CBEs is still poorly understood. The aim of this work was to develop a fundamental understanding, at the molecular level, of the crystallization behavior of selected CBEs, and compare it with that of CB. Chromatography was used to determine the composition of CBEs, in terms of fatty acids and triacylglycerides (TAGs), while their thermodynamic behavior and crystallization kinetics were studied using polarized microscopy, differential calorimetry and three different synchrotron X-ray scattering setups. CBEs of different origin and chemical composition (e.g., different ratios of the main CB TAGs, namely POP, SOS and POS) crystallized in different polymorphs and with different kinetics of nucleation, growth and polymorphic transformation. SOS rich CBEs presented showed more polymorphs than CB and POP rich samples; whereas, CBEs with high concentration of POP showed slow kinetic of polymorphic transformation towards the stable β(3L) form.
Additionally, it was observed that the presence of small amounts (<1% w/w) of specific TAGs, such as OOO, PPP or SSS, could significantly affect the crystallization behavior of CBEs and CBs in terms of kinetics of polymorphic transformation and number of phases detected (multiple high melting β(2L) polymorphs were identified in all samples studied). Finally, it was found that, regardless of the CBE composition, the presence of shear could promote the formation of stable β polymorphs over metastable β’ and γ forms, and reduced the size of the crystal agglomerates formed due to increased secondary nucleation.</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>38225135</pmid><doi>10.1016/j.foodres.2023.113864</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0003-4000-2222</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | calorimetry chemical composition chocolate chromatography Cocoa butter Crystallization food research mangoes microscopy seeds sunflower oil sweets thermodynamics Triacylglycerides (TAGs) triacylglycerols X-radiation X-ray scattering |
| title | A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics |
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