Skip to main content
SpringerLink
Log in

Physical analyses of gel-like behavior of binary mixtures of high- and low-melting fats

  • Published:
Journal of the American Oil Chemists' Society

Abstract

Gel-like fat mixtures of high-melting (HM) and low-melting (LM) fats were formed by means of rapid cooling and subsequent heating. No “non-fat” ingredients such as emulsifiers, water, or waxes were added to the mixtures. The gel-like fats having solid fat content (SFC) values below 2.0 wt% formed crystal networks of HM-fats that entrapped the liquid oil fraction of LM-fats. In a search for optimal fat combinations exhibiting gel-like behavior, fully hydrogenated rapeseed oil with a high amount of behenic acid (FHR-B), fully hydrogenated rapeseed oil with a high amount of stearic acid (FHR-S), tristearoylglycerol (SSS), triarachidonoyl-glycerol (AAA), and tribehenoylglycerol (BBB) were examined as the HM-fats. For LM-fats, sal fat olein (SFO), cocoa butter (CB), palm super olein (PSO), and olive oil were examined. The following results were obtained: (i) the gel-like behavior was observed in mixtures of FHR-B/SFO and FHR-B/CB with initial concentrations of FHR-B of 1.5–4.0 wt%. (ii) Rapid cooling to T c (crystallization temperature) from 70°C and subsequent heating to T f (final temperature) were necessary to reveal the gel-like behavior, whereas simple cooling without a cooling/heating procedure did not form the gel-like fat mixture. (iii) Optimal values of T c and T f were related to the m.p. of the LM-fat and HM-fat, respectively. (iv) Temperature variations of SFC as well as X-ray diffraction spectra showed that the melt-mediated transformation from α to β of the HM-fat crystals was a prerequisite to reveal the gel-like behavior. Consequently, the fat mixture revealing the gel-like behavior might be called β-fat gel.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Ziegler, G.R., and E.A. Foegeding, The Gelation of Proteins, in Advances in Food and Nutrition Research, edited by J.E. Kinsella, Academic Press, San Diego, 1990, Vol. 34, pp. 203–298.

    Google Scholar 

  2. Clark, A.H., Gels and Gelling, in Physical Chemistry of Foods, edited by H.G. Schwartzberg and R.W. Hartel, Marcel Dekker, New York, 1992, pp. 263–305.

    Google Scholar 

  3. Gallegos, C., and J.M. Franco, Rheology of Food, Cosmetics and Pharmaceuticals, Curr. Opin. Colloids Interface Sci. 4: 288–293 (1999).

    Article  CAS  Google Scholar 

  4. Eccleston, G.M., M.K. Behan-Martin, G.R. Jones, and E. Towns-Andrews, Synchrotron X-ray Investigations into the Lamellar Gel Phase Formed in Pharmaceutical Creams Prepared with Cetrimide and Fatty Alcohols, Int. J. Pharm. 203:127–139 (2000).

    Article  CAS  Google Scholar 

  5. Jeong, B., S.W. Kim, and S.W. Bae, Thermosensitive Sol-Gel Reversible Hydrogels, Adv.d Drug Deliv. Rev. 54:149–161 (2002).

    Article  Google Scholar 

  6. Ould Eleya, M.M., and S.L. Turgeon, Rheology of k-Carrageenan and β-Lactoglobulin Mixed Gels, Food Hydrocolloids 14:29–40 (2000).

    Article  CAS  Google Scholar 

  7. De Bont, P.W., G.M.P. van Kempen, and R. Vreeker, Phase Separation in Milk Protein and Amylopectin Mixtures, Ibid. 16:127–138 (2002).

    Article  Google Scholar 

  8. Shah, J.C., Y. Sadhale, and D.M. Chilukuri, Cubic Phase Gels as Drug Delivery Systems, Adv. Drug Deliv. Rev. 47:229–250 (2001).

    Article  CAS  Google Scholar 

  9. Aoki, H., T. Koto, and M. Kodama, Calorimetric Investigation of Conversion to the Most Stable Subgel Phase of Phosphatidylethanolamine-Water System, J. Thermal Anal. Calorim. 64:299–306 (2001).

    Article  CAS  Google Scholar 

  10. Exerowa, D., Chain-Melting Phase Transition and Short-Range Molecular Interactions in Phospholipid Foam Bilayers, Adv. Colloid Interface Sci. 96:75–100 (2002).

    Article  CAS  Google Scholar 

  11. Chronakis, I.S., and S. Kasapis, Preparation and Analysis of Water Continuous Very Low Fat Spreads, Lebensm. Wissen. Technol. 28:488–494 (1995).

    Article  CAS  Google Scholar 

  12. Chronakis, I.S., Structural-Functional and Water-Holding Studies of Biopolymers in Low Fat Content Spreads, Ibid. 30:36–44 (1997).

    Article  CAS  Google Scholar 

  13. Taylor and Francis Ltd., Amended Final Report on the Safety Assessment of Hydroxystearic Acid, Int. J. Toxicol. 18:1–10 (1999).

    Google Scholar 

  14. Hermansson, M., The Fluidity of Hydrocarbon Regions in Organo-gels, Studied by NMR—Basic Translational and Rotational Diffusion Measurements, Colloids Surf. A 154:303–309 (1999).

    Article  CAS  Google Scholar 

  15. Heertje, I., and M. Leunis, Measurement of Shape and Size of Fat Crystals by Electron Microscopy, Lebensm. Wissens. Technol. 30:141–146 (1997).

    Article  CAS  Google Scholar 

  16. Small, D.M., Glycerides, in The Physical Chemistry of Lipids, From Alkanes to Phospholipids, Handbook of Lipid Research, edited by D.J. Hanahan, Plenum Press, New York, 1986, Vol. 4, pp. 345–394.

    Google Scholar 

  17. Arishima, T., and K. Sato, Polymorphism of POP and SOS III. Solvent Crystallization of α2 and α1 Polymorphs, J. Am. Oil Chem. Soc. 66:1614–1617 (1989).

    CAS  Google Scholar 

  18. Sato, K., Polymorphism of Pure Triacylglycerols and Natural Fats, in Advances in Applied Lipid Research, edited by F. Padley, JAI Press, New York, 1996, Vol. 2, pp. 213–268.

    Google Scholar 

  19. Toro-Vazquez, J.F., V. Herrera-Coronado, E. Dibildox-Alvarado, M. Charo Alonso, and C.A. Gomez-Aldapa, Induction Time of Crystallization in Vegetable Oils. Comparative Measurements by differential Scanning Calorimetry and Diffuse Light Scattering, J. Food Sci. 67:1057–1065 (2002).

    Article  CAS  Google Scholar 

  20. Kellens, M., W. Meeussen, and R. Gehrke, Synchrotron Radiation Investigations of the Polymorphic Transitions of Saturated Monoacid Triglycerides. Part 1: Tripalmitin and Tristearin, Chem. Phys. Lipids 58:131–144 (1990).

    Article  Google Scholar 

  21. Koyano, T., I. Hachiya, and K. Sato, Polymorphism of POP and SOS. II. Kinetics of Melt Crystallization. J. Am. Oil Chem. Soc. 66:675–684 (1989).

    CAS  Google Scholar 

  22. Ueno, S., A. Minato, H. Seto, Y. Amemiya, and K. Sato, Synchrotron Radiation X-ray Diffraction Study of Lipid Crystal Formation and Polymorphic Crystallization of SOS (sn-1,3-distearoyl-2-oleoyl glycerol), J. Phys. Chem. B 101:6847–6854 (1997).

    Article  CAS  Google Scholar 

  23. Ueno, S., A. Minato, J. Yano, and K. Sato, Synchrotron Radiation X-ray Diffraction Study of Polymorphic Crystallization of SOS from Liquid Phase, J. Cryst. Growth 198/199:1326–1329 (1999).

    Article  CAS  Google Scholar 

  24. Koyano, Y., I. Hachiya, T. Arishima, K. Sato, and N. Sagi, Polymorphism of POS. II. Kinetics of Melt Crystallization, J. Am. Oil Chem. Soc. 68:716–718 (1991).

    CAS  Google Scholar 

  25. Bennema, P., F.F.A. Hollander, S.X.M. Boerrigter, R.F.P. Grimbergen, J. van de Streek, and H. Meekes, Morphological Connected Net-Roughening Transition Theory: Application to β-2 Crystals of Triacylglycerols, in Crystallization Processes in Fats and Lipid Systems, edited by N. Garti and K. Sato, Marcel Dekker, New York, 2001, pp. 99–150.

    Google Scholar 

  26. Vreeker, R., L.L. Hoekstra, D.C. den Boer, and W.G.M. Agterol, The Fractal Nature of Fat Crystal Networks, Colloids Surf. A 65:185–189 (1992).

    Article  CAS  Google Scholar 

  27. Narine, S.S., and A.G. Marangoni, Relating Structure of Fat Crystal Networks to Mechanical Properties—New Spectral Windows for Biological Nonlinear Microscopy, Food Res. Int. 32:227–248 (1999).

    Article  CAS  Google Scholar 

  28. Narine, S.S., and A.G. Marangoni, Structure and Mechanical Properties of Fat Crystal Networks, Adv. Food Nutr. Res. 44:33–145 (2002).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Confectionery R&D Laboratory, Meiji Seika Kaisha Ltd., Saitama, 350-0289, Japan

    K. Higaki, Y. Sasakura, T. Koyano & I. Hachiya

  2. Faculty of Biological Science, Hiroshima University, 739-8528, Japan

    K. Sato

Authors
  1. K. Higaki
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Y. Sasakura
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. T. Koyano
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. I. Hachiya
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. K. Sato
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to K. Sato.

About this article

Cite this article

Higaki, K., Sasakura, Y., Koyano, T. et al. Physical analyses of gel-like behavior of binary mixtures of high- and low-melting fats. J Amer Oil Chem Soc 80, 263–270 (2003). https://doi.org/10.1007/s11746-003-0687-z

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-003-0687-z

Key Words

Search

Navigation