Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil
| Autor: | Robert Graf, Sarah Gindra, Bhagyashri L. Joshi, Thomas A. Vilgis |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
PLM
Polarized Light Microscopy food.ingredient CO Coconut Oil LMOGs Low Molecular Weight Organogelators NMR Nuclear Magnetic Resonance Applied Microbiology and Biotechnology Food processing and manufacture law.invention food Rheology Paraffin wax law Phase (matter) TX341-641 Crystallization Eutectic system ECB-CO Eutectic mixture of CB and CO Wax Chemistry Nutrition. Foods and food supply DSC Differential Scanning Calorimetry Coconut oil Ternary state diagram Dynamic mechanical analysis Crystallization kinetics TP368-456 Chemical engineering Rheo-microscopy SFC Solid Fat Content visual_art visual_art.visual_art_medium Thermal behavior CB Cocoa Butter HMF High Melting Fraction Research Paper Food Science Biotechnology |
| Zdroj: | Current Research in Food Science, Vol 4, Iss, Pp 784-799 (2021) Current Research in Food Science |
| ISSN: | 2665-9271 |
| Popis: | Paraffin wax is a mixture of numerous unbranched hydrocarbons used frequently for various purposes: to improve the shelf life of products containing lipid system and develop more shiny products. However, because of its complex nature, the effect of such molecular structure on the solid phase behavior of lipids is hardly unstated. Hence in our study, we focus on understanding the impact of derivatives of paraffin wax on the lipid system. In the current work, three unbranched derivatives of paraffin wax: Eicosane C (20), Pentacosane C (25) and Triacontane C (30) were selected as additives. These n-alkanes are specifically added to the eutectic mixture of cocoa butter (CB) and coconut oil (CO) (ECB-CO) to observe the effect on thermal, morphological, rheological properties and crystallization kinetics with respect to the carbon chain length. Results from our study illustrate that melting and crystallization temperature, storage modulus and solid fat content (SFC) increases after the addition of 1 wt% of C (20), C (25). In contrast, there is a phase separation for 1 wt% C (30). Further similar study with addition of n-alkanes to pure CB and CO reveals that the interaction of n-alkanes with ECB-CO is dominated by the interaction of n-alkanes with CO instead of CB. Therefore, our findings provide insight into the effect of addition of n-alkanes having different carbon chain length and their respective concentration on crystallization process of CB and CO. This will definitely help to design the processes for products containing such model systems. Highlights • N-alkanes provoke crystallization in cocoa butter-coconut oil eutectic mixture. • N-alkane act as ‘template’ or ‘seed’ for heterogeneous nucleation. • The interaction of n-alkane with CO is dominated as compared to CB. |
| Databáze: | OpenAIRE |
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