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Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form

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Journal of the American Oil Chemists' Society

Abstract

Using high-pressure homogenization to generate different droplet size distributions, the nucleation and crystallization of two fat systems [lard or a plam stearin/canola oil blend (PSCO)] were compared in bulk and emulsified form. Droplet size reduction decreased the final volume fraction of solid fat primarily in the lard system vs. the PSCO system, with a greater reduction in volume fraction using the homogenization regime that led to smaller droplets. Homogeneous and heterogeneous models showed that the nucleation rate generally decreased with a reduction in droplet size. However, the Gibbs surface energy (γ) was significantly underestimated using the homogeneous model, whereas the heterogeneous model fit the data adequately (P<0.05). The temperature sensitivity of the calculated impurity concentration in all emulsified systems was droplet size dependent. The Avrami model showed the emulsified fats to have lower Avrami indices relative to the bulk fat as well as lower crystallization rate constants. Differences in the Avrami indices and the rate constants were more pronounced in the bulk and emulsified PSCO compared with lard.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada

    Shawn D. Campbell & H. Douglas Goff

  2. School of Nutrition, Ryerson University, M5B 2K3, Toronto, Ontario, Canada

    Dérick Rousseau

Authors
  1. Shawn D. Campbell
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  2. H. Douglas Goff
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  3. Dérick Rousseau
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Correspondence to Dérick Rousseau.

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Campbell, S.D., Douglas Goff, H. & Rousseau, D. Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form. J Amer Oil Chem Soc 81, 213–219 (2004). https://doi.org/10.1007/s11746-004-0884-9

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  • DOI: https://doi.org/10.1007/s11746-004-0884-9

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