Tailoring Crystalline Structure Using High‐Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat

The objective of this study was to use high‐intensity ultrasound (HIU) to change the crystalline structure of an interesterified soybean oil (IESBO) with 33% of saturated fats and to evaluate how these changes affect oil migration. The IESBO was crystallized at different temperatures (26, 28, 30, an...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2020-02, Vol.97 (2), p.141-155
Main Authors: da Silva, Thais L. T., Cooper, Zachary, Lee, Juhee, Gibon, Veronique, Martini, Silvana
Format: Article
Language:English
Subjects:
Crystallization
Microstructure
Oil migration
Solid fat content
Sonication
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Summary:The objective of this study was to use high‐intensity ultrasound (HIU) to change the crystalline structure of an interesterified soybean oil (IESBO) with 33% of saturated fats and to evaluate how these changes affect oil migration. The IESBO was crystallized at different temperatures (26, 28, 30, and 32 °C) with and without HIU. Results show that oil migration was significantly affected by HIU (P 
ISSN:0003-021X
1558-9331
DOI:10.1002/aocs.12321