Contrastive analysis of lipid composition and thermal and crystallization behavior of olein/stearin fractionated by novel layer melt crystallization from palm oil. (4th February 2021)

• Record Type: Journal Article
• Authors: Lu, Chao; Qiu, Shuang; Wang, Xueping; He, Xinyi; Dang, Leping; Wang, Zhanzhong
• Is Part Of: Journal of the science of food and agriculture. Volume 101:Number 10(2021)
• Page Start: 4350
• Page End: 4360
• Publication Date: 2021-02-04
• Subjects: palm oil -- melt layer crystallization -- lipid composition -- thermal behavior -- crystallization property; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11075
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Melt crystallization is typically recognized as a highly efficient and green method for oil fractionation. This work concentrated on novel layer melt crystallization for preparing desirable olein and stearin products from palm oil and the evaluation of fraction quality. Layer melt crystallization was performed at various temperatures and the effects on fractions were evaluated using iodine value (IV), solid fat content (SFC) and melting point. The lipid composition, thermal and crystallization properties, and phase behaviors of the final optimized fractions were determined using gas chromatography, high‐performance liquid chromatography–atmospheric pressure chemical ionization mass spectrometry and differential scanning calorimetry. RESULTS: Increasing crystallization tube temperatures under the same jacket temperature increased the melting point and SFC, while decreasing the IV of the olein product. Opposite results were observed for the stearin product. Major fatty acids in fractions were determined as palmitic acid and oleic acid. 1, 2‐Dioleoyl‐3‐palmitoylglycerol and 1, 3‐dipalmitoyl‐2‐oleoylglycerol were identified as the main triacylglycerols in olein and stearin fractions, respectively. A critical effect of crystallization temperature on co‐crystallization of oleins and stearins was revealed. A transition from plate‐like crystal growth to spherulitic growth with spontaneous nucleation was indicated in palm oil and stearin fractions with increasing crystallization temperature. As for olein fractions, a temperature increase resulted in heterogeneous nucleation from instantaneous nucleation. CONCLUSIONS: Novel layer melt crystallization was successfully applied and optimized for fractionating palm oil. The composition and property changes of obtained fractions were analyzed and explained at both macroscopic and microscopic levels. © 2021 Society of Chemical Industry