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Simplifying Hansen Solubility Parameters for Complex Edible Fats and Oils

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Abstract

Hansen solubility parameters (HSPs), often used to predict the miscibility between two compounds, are an alternative tool in evaluating the ability of the solvent to interact via dispersion, dipole-dipole, and hydrogen bonding interactions. The aim of this paper is to find a simple way to calculate HSPs for complex mixtures of triglycerides (TAGs). HSPs were calculated using two approaches: the first assumes that the contributions to the dispersion, dipole-dipole, and hydrogen bonding interactions may be subdivided into larger functional moieties (i.e., fatty acids and fatty acid methyl esters) that are additive, while the second approach assumes that vegetable oils are comprised of mixtures of simple TAGs in the same mass fractions as the fatty acids. The HSPs obtained using the two approaches are compared to reference values determined using the “Hansen Solubility Parameters in Practice” software (HSPiP) considering the complex TAG profile for each vegetable oil.

HSPs for vegetable oils, obtained with the HSPiP software, did not correspond well to the HSPs obtained from the group contribution approach, when using fatty acids, fatty acids + glycerol or fatty acid methyl esters. In contrast, the HSPs calculated for vegetable oils, assuming that all TAGs are simple and in the same mass fractions as the fatty acids, provide similar values to the HSPs obtained from the HSPiP software. Therefore, it is possible to calculate the HSPs for complex oils by simply knowing the fatty acid composition. Knowledge of HSPs may be used to rationalize the ability of certain low molecular weight molecules to develop organogels in vegetable oils as well as the crystallization of triglycerides.

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Authors and Affiliations

  1. Facultad de Ciencias Químicas, Centro de Investigación y Estudios de Posgrado, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, Zona Universitaria, San Luis Potosí, SLP, 78210, México

    Anaid De La Peña-Gil & Jorge F. Toro-Vazquez

  2. Department of Food Science, University of Guelph, N1G2W1, Guelph, ON, Canada

    Michael A. Rogers

Authors
  1. Anaid De La Peña-Gil
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  2. Jorge F. Toro-Vazquez
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  3. Michael A. Rogers
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Correspondence to Michael A. Rogers.

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De La Peña-Gil, A., Toro-Vazquez, J.F. & Rogers, M.A. Simplifying Hansen Solubility Parameters for Complex Edible Fats and Oils. Food Biophysics 11, 283–291 (2016). https://doi.org/10.1007/s11483-016-9440-9

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  • DOI: https://doi.org/10.1007/s11483-016-9440-9

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