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Relationship between characteristics of oil droplets and solidification of thermally treated creams
Author(s) -
Mutoh TakaAki,
Nakagawa Shinsuke,
Noda Masayuki,
Shiinoki Yasuhiko,
Matsumura Yasuki
Publication year - 2001
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-001-0240-0
Subject(s) - crystallization , coalescence (physics) , oil droplet , supercooling , emulsion , chemical engineering , chemistry , materials science , food science , organic chemistry , thermodynamics , physics , astrobiology , engineering
The relationship between the characteristics of oil droplets and the change in appearance of cream was investigated. The model creams (40 wt% oil‐in‐water emulsion), similar to commerical products, were prepared with vegetable fat, milk protein, and emulsifier. The thermal treatment, in which the cream was exposed to a certain temperature and subsequently recooled, was performed on the assumption that the temperature was temporarily elevated during transportation and storage of commercial products. Solidification of the cream was observed when it was exposed to a temperature where there was a small percentage in solid fat content (SFC) of fat in oil droplets and recooled, whereas the cream remained in the liquid state when it was exposed to the temperature where SFC was zero and recooled. When the SFC of oil droplets was 0% at the treated temperature, greater supercooling prior to fat crystallization occurred and the crystallization rate after the initial formation of crystals was much higher. On the other hand, the polymorphism of fat in the droplets was not directly affected by the thermal treatment. These results indicate that the crystallization in oil droplets at the heating temperature may be closely connected with the destablization of oil droplets via a partial coalescence mechanism, which will cause the solidification of cream.