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Engineering the Crystallization Behavior of Triacylglycerols Using High Behenic Acid Stabilizers

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Title: Engineering the Crystallization Behavior of Triacylglycerols Using High Behenic Acid Stabilizers
Author: Kim, Ga Yae
Department: Department of Food Science
Program: Animal and Poultry Science
Advisor: Marangoni, Alejandro G.
Abstract: High behenic acid stabilizer (HBS) was used to stabilize oils and accelerate the nucleation of fats. HBS stabilized liquid oil more effectively when there were more high-melting triacylglycerols (HMTs) (melting point > 30°C) in the oil to be stabilized and when cooled at a faster rate. Maximum oil stabilization efficiency of HBS in peanut oil was correlated with the lowest Cg, the highest nucleation rate, and the highest G′. On the other hand, the effect of HBS on the nucleation rate of fats was inversely correlated to the amount of HMTs present in fats as the nucleation of fats with a high level of HMTs (> 67 %) was mostly controlled by the native HMTs of fats. The mechanism of HBS on oil stabilization and nucleation enhancement was to co-crystallize with HMTs present in the “host” fat/oil, resulting in a formation of new fraction. The molecular compatibility between HBS and the “host” fat/oil is prerequisite for the oil stabilization and the nucleation enhancing effect of HBS to be effective.
URI: http://hdl.handle.net/10214/10306
Date: 2017-04
Rights: Attribution-NoDerivs 2.5 Canada
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Attribution-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NoDerivs 2.5 Canada