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Effect of Cooling Rate on the Structural and Moisture Barrier Properties of High and Low Melting Point Fats

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The effect of three cooling rates (rapid, intermediate and slow CR) on the moisture barrier properties and on the physical state of acetylated and high melting point hydrophobic self-supported moisture barriers has been investigated. The selected CR were representative of industrial processing conditions and the selected barrier materials of common effective GRAS substances (acetomonopalmitin, white beeswax, two commercial blends of beeswax and acetylated glycerides and a blend of palmitic/stearic acids). Variations of CR affected crystallisation kinetics, SFC in an extend depending on the fat chemical composition and degree of undercooling, crystal size and ratio of polymorphs present in the materials. It did not have major influence on the contact angles with water measured at the surface of the materials and on the mass–volume area properties of the material. The resultant effect on the macroscopic moisture barrier properties of the materials were evaluated using water vapour permeability (WVP) measurements. The CR had no significant effect on the WVP, except for one blend of acetylated fat and beeswax for which a slow CR may have favoured the healing of imperfections. The variations of WVP between all materials and CRs were mainly attributed to variation in materials polarity using multivariable analysis.

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Abbreviations

AMP:

Acetomonopalmitin

CR:

Cooling rate

d app :

Apparent density

d true :

True density

GRAS:

Generally recognised as safe

MP:

Melting point

P/S:

Palmitic/stearic acid blend

RH:

Relative humidity

SEM:

Scanning electron microscopy

SFC:

Solid fat content

W/A:

Wax/acetic acid ester of mono and diglycerides

WVP:

Water vapour permeability

XRD:

X-ray diffraction

A :

Area of exposed film

α, β′, β:

Hexagonal, orthorhombic and triclinic subcell lateral packings

d :

Interplanar crystal lattice distance

Δs :

Slope of water weight versus time

e :

The film thickness

ε :

Porosity

k :

Avrami constant

M :

Molecular mass of water

n :

Avrami exponent or index of crystallisation

p°:

the saturating water vapour pressure of water at constant considered temperature

a w :

Water activity

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Acknowledgments

We gratefully acknowledge: Nestlé Research Centre and the Product Technology Centre of York for giving financial and scientific support to this work, the Lipids Technology Unit (CIRAD) of UMR IATE for its help concerning the SFC measurements, the ‘Service Commun Réseau de Rayons X et γ’ (University Montpellier II) where X-Ray diffraction measurements were performed, D. Cot of the ‘Institut Européen des Membranes’ for SEM observations, the ‘Techtonophysique Laboratoire’ (University Montpellier II) for authorised use of the polarised light microscope.

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Author notes

  1. Claire Bourlieu

    Present address: UMR 1253 STLO, 35000, Rennes, France

Authors and Affiliations

  1. UMR 1208 Ingénierie des Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier SupAgro, Université Montpellier 2, 34000, Montpellier, France

    Claire Bourlieu, Valérie Guillard, Mariana Ferreira, Stéphane Guilbert & Nathalie Gontard

  2. Science Group, Nestlé Product Technology Centre,York (Nestec York Ltd), York, UK

    Hugh Powell

  3. Liquid Products, Nestlé Research Center, Lausanne, Switzerland

    Baltasar Vallès-Pàmies

  4. UMR IATE, Université de Montpellier II, Bat 15. 4° étage CC 023, Place E. Bataillon, 34095, Cedex 05 Montpellier, France

    Valérie Guillard

Authors
  1. Claire Bourlieu
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  2. Valérie Guillard
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  3. Mariana Ferreira
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  4. Hugh Powell
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  5. Baltasar Vallès-Pàmies
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  6. Stéphane Guilbert
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  7. Nathalie Gontard
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Corresponding author

Correspondence to Valérie Guillard.

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Bourlieu, C., Guillard, V., Ferreira, M. et al. Effect of Cooling Rate on the Structural and Moisture Barrier Properties of High and Low Melting Point Fats. J Am Oil Chem Soc 87, 133–145 (2010). https://doi.org/10.1007/s11746-009-1476-2

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  • DOI: https://doi.org/10.1007/s11746-009-1476-2

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