Importance of emulsions in crystallization—applications for fat crystallization

doi:10.1007/s11705-013-1309-6

Front Chem Sci Eng

2013, Vol. 7

Issue (1) : 43-48 https://doi.org/10.1007/s11705-013-1309-6

RESEARCH ARTICLE

Importance of emulsions in crystallization—applications for fat crystallization

Sandra PETERSEN(

), K. CHALEEPA, Joachim ULRICH

Center for Engineering Science, Thermal Process Engineering, Martin Luther University Halle-Wittenberg, D-06099 Halle (Saale), Germany

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Abstract

Emulsions and crystallization are two independent research topics which normally do not overlap although a combination of the two could be applicable to many areas. Here, the importance of emulsions in the field of fat crystallization is described. Three applications with industrial relevance were chosen for investigation: fat fractionation, the solidification of phase change materials and solid lipid nanoparticles. For fat fractionation and phase change materials, emulsification can be applied as a tool to improve the fat crystallization process, and thus the product quality of the crystallized fat. Furthermore, the use of emulsification creates new application fields such as solid lipid nanoparticles in the area of fat crystallization.

Keywords emulsion fat crystallization phase change material emulsion fractionation emulsion solidification

Corresponding Author(s): PETERSEN Sandra,Email:sandra.petersen@iw.uni-halle.de

Issue Date: 05 March 2013

Cite this article:

Sandra PETERSEN,K. CHALEEPA,Joachim ULRICH. Importance of emulsions in crystallization—applications for fat crystallization[J]. Front Chem Sci Eng, 2013, 7(1): 43-48.

URL:

https://academic.hep.com.cn/fcse/EN/10.1007/s11705-013-1309-6
https://academic.hep.com.cn/fcse/EN/Y2013/V7/I1/43

Fig.1 (a) Viscosity of pure coconut oil (Cto), coconut oil with 1% sucrose laurate (L-195) and different water-in-oil emulsions (1% L-195 and various amounts of water); (b) Crystal morphology of coconut stearin obtained by dry fractionation without emulsifier; (c) Crystal morphology of coconut stearin from dry fractionation with emulsifier

Fig.2 Resulting melting points and solid fat contents of the fractionated stearin obtained by (b, c) dry fractionation and (d–f) emulsion fractionation in comparison to (a) the initial coconut oil.

Fig.3 Diameter of the solidified particles produced by emulsion solidification depending on (a) water content of the emulsion and (b) concentration of Span 20 []

Tab.1 Influence of the rotational speed of the Ultra-Turrax mixer on the mean droplet size of the emulsion []

Fig.4 Influence of the emulsion production conditions on the diameter and roundness of PCM particles

Fig.5 Influence of the emulsifier type and concentration on the mean droplet size of oil-in-water emulsions produced by (a) disc systems and (b) high-pressure homogenization

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