Jessica Leis KNH 404 Information obtained from the Journal of Food Science Issue 74 Suzuki A Lee J Padilla S amp Martini S 2010 Main Objective To find alternative lipid sources to provide the same adequate functional properties for foods previously cont ID: 525393
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Slide1
Altering Functional Properties of Fats Using Ultrasound
Jessica Leis
KNH 404 Slide2
Information obtained from the
Journal of Food Science, Issue 74
Suzuki, A.,
Lee
, J.,
Padilla
, S., &
Martini
, S. (2010). Slide3
Main Objective
To find
alternative lipid sources to provide the same adequate functional properties for foods previously containing trans fatty
acids using power ultrasound techniques to alter fat crystallization Slide4
Ultrasound Technique
Ultrasound techniques are those that use sound waves using frequency just above human hearing detection, or greater than 20
kHz.
R
esearchers
used power ultrasound, or high frequency ultrasound (HIU) at a range of 20 to 100 kHz to examine its ability to change the physiochemical properties of lipid
materials
Slide5
Fats Used
Anhydrous
milk fat (AMF
)
Palm
kernel oil (PKO
) All-purpose shortening (Sh)
To Observe:
Hardness
Amount of crystallization
Melting behavior Slide6
Experimentation Methods & Materials
Crystallization
Misonix
S-3000
sonicator
operating
at an acoustic frequency of 20 kHz for 10 seconds using 50 watts of electrical powerCrystallization kinetics were monitored throughout Slide7
Experimentation Methods & Materials
Polarized Light Microscopy
(PLM)
Equipped with digital camera
DSC-2910
To determine melting
profile of crystallized lipids Slide8
Experimentation Methods & Materials
TA-XT plus Texture
Analyzer
To determine hardness
Samples were compressed at
a
constant
speed of 5 mm/
s using a compression strain of 25 percent All experiments were run 3 times. Data was computed
using an accredited software program Slide9
Results
Crystallization
HIU
could successfully induce crystallization and smaller crystal size
in AMF, PKO
Sh
crystals were significantly smallerSlide10
Results
Texture – Hardness
PKO hardness decreased the most, followed by AMF and then
Sh
Hardness decreased as crystallization temperature increased Slide11
Results
Melting Profile and Enthalpy
Enthalpy
-
the energy absorbed
from
the lipid crystals when they melt
AMF: when HIU was applied, the enthalpy of the crystal network formed was higher due to size of crystals (not amount)PKO: increased upon crystallization conditions for, meaning HIU is promoting crystallizationSh
: no significant changes when HIU was applied Slide12
Conclusions
The lipid melting profile of a lipid network depends on the amount of crystallized material and the size of the crystals
The higher the melting profile, the better the
mouthfeel
and palatability Slide13
Conclusions
AMF under HIU had a sharper and steeper melting profile
PKO samples under HIU melted faster contributing to a broader melting profile
Sh
results were similar to AMF
Indicates a lower percent of solid at a constant temperature
High
frequency ultrasound methods have the potential to become an additional processing tool to modifying the textural, structural, and melting properties of
lipids to replace trans fatty acids. Slide14
Trends in the Research
Effect
of lipid
oxidation/oxidative stability
on the quality of the food
Storage time and temperature
Methods to reduce lipid oxidation
IrradiationReplacement fatsInteresterified fats with trans-free substratesHigh intensity ultrasound Replacing trans fatty acids with alternative substancesAntioxidant effects on lipid stability