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Effects of Sucrose Esters on Isothermal Crystallization of Palm Oil-based Blend

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

Abstract

The effects of sucrose esters (SEs) with different acyl chain lengths, namely, lauryl (L-195), palmitoyl (P-170), stearoyl (S-170), oleoyl (O-170), and erucyl (ER-190), on isothermal crystallization of a palm oil-based blend (PO–PS) were studied. From this study, it was found that both α- and β′-crystals coexisted following crystallization of PO–PS from melt to room temperature. Addition of SEs P-170 and S-170, which had saturated acyl chains similar to PO–PS, resulted in an accelerating crystallization rate, promoting the appearance of α-crystals and transition to β′-crystals and increasing viscosity of PO–PS blend. SE O-170, which is liquid at room temperature, had little effect on blend crystallization. SEs L-195 and ER-190, with an acyl chain dissimilar to PO–PS, inhibited triacylglycerol bonding or further integration to the surface of crystals and reduced the crystallization rate and viscosity of the PO–PS blend. The PO–PS blend with SE L-195 and ER-190 contained large crystals and resulted in slower formation of α-crystals and transformation to β′-crystals. Results from this study indicate that crystallization of PO–PS was greatly influenced by acyl–acyl interactions between acyl chains of SEs and triacylglycerols.

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Acknowledgments

The project was conducted in the Wilmar (Shanghai) Biotechnology R&D Center, China. We gratefully acknowledge permission for publication of the paper.

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Authors and Affiliations

  1. School of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China

    Cunhong Chen & Yanlan Bi

  2. Wilmar (Shanghai) Biotechnology R&D Center Co. Ltd., No.118 Gaodong Road, Pudong New District, Shanghai, 200137, China

    Cunhong Chen, Hong Zhang & Lingzhi Cheong

Authors
  1. Cunhong Chen
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  2. Hong Zhang
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  3. Yanlan Bi
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  4. Lingzhi Cheong
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Correspondence to Hong Zhang.

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Chen, C., Zhang, H., Bi, Y. et al. Effects of Sucrose Esters on Isothermal Crystallization of Palm Oil-based Blend. J Am Oil Chem Soc 92, 277–286 (2015). https://doi.org/10.1007/s11746-014-2570-7

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  • DOI: https://doi.org/10.1007/s11746-014-2570-7

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