The influence of lecithin from different sources on crystallization and physical properties of nontrans fat
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2013
Authors
Lončarević, IvanaPajin, Biljana
Omorjan, Radovan
Torbica, Aleksandra

Zarić, Danica

Maksimović, Jovana
Svarc-Gajić, Jaroslava
Article (Published version)

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Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from di...fferent sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical ApplicationsSoybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well.
Keywords:
DSC / fatty acids / lecithin / nontrans fat / rheology / SFCSource:
Journal of Texture Studies, 2013, 44, 6, 450-458Publisher:
- Wiley-Blackwell, Hoboken
Funding / projects:
DOI: 10.1111/jtxs.12033
ISSN: 0022-4901
WoS: 000327441800005
Scopus: 2-s2.0-84888430071
Institution/Community
Inovacioni centarTY - JOUR AU - Lončarević, Ivana AU - Pajin, Biljana AU - Omorjan, Radovan AU - Torbica, Aleksandra AU - Zarić, Danica AU - Maksimović, Jovana AU - Svarc-Gajić, Jaroslava PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2435 AB - Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical ApplicationsSoybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well. PB - Wiley-Blackwell, Hoboken T2 - Journal of Texture Studies T1 - The influence of lecithin from different sources on crystallization and physical properties of nontrans fat EP - 458 IS - 6 SP - 450 VL - 44 DO - 10.1111/jtxs.12033 ER -
@article{ author = "Lončarević, Ivana and Pajin, Biljana and Omorjan, Radovan and Torbica, Aleksandra and Zarić, Danica and Maksimović, Jovana and Svarc-Gajić, Jaroslava", year = "2013", abstract = "Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical ApplicationsSoybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well.", publisher = "Wiley-Blackwell, Hoboken", journal = "Journal of Texture Studies", title = "The influence of lecithin from different sources on crystallization and physical properties of nontrans fat", pages = "458-450", number = "6", volume = "44", doi = "10.1111/jtxs.12033" }
Lončarević, I., Pajin, B., Omorjan, R., Torbica, A., Zarić, D., Maksimović, J.,& Svarc-Gajić, J.. (2013). The influence of lecithin from different sources on crystallization and physical properties of nontrans fat. in Journal of Texture Studies Wiley-Blackwell, Hoboken., 44(6), 450-458. https://doi.org/10.1111/jtxs.12033
Lončarević I, Pajin B, Omorjan R, Torbica A, Zarić D, Maksimović J, Svarc-Gajić J. The influence of lecithin from different sources on crystallization and physical properties of nontrans fat. in Journal of Texture Studies. 2013;44(6):450-458. doi:10.1111/jtxs.12033 .
Lončarević, Ivana, Pajin, Biljana, Omorjan, Radovan, Torbica, Aleksandra, Zarić, Danica, Maksimović, Jovana, Svarc-Gajić, Jaroslava, "The influence of lecithin from different sources on crystallization and physical properties of nontrans fat" in Journal of Texture Studies, 44, no. 6 (2013):450-458, https://doi.org/10.1111/jtxs.12033 . .