Journal ArticleDOI
Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states
Kiyotaka Sato,Satoru Ueno +1 more
TLDR
In this paper, the properties of fat in colloidal dispersion states such as aggregates (spherulite), oil-in-water (O/W) emulsion and water-inoil (W/O) were reviewed.Abstract:
This article reviews new information about polymorphic structures, kinetic and microscopic properties of fat crystals in colloidal dispersion states such as aggregates (spherulite), oil-in-water (O/W) emulsion and water-in-oil (W/O) emulsion. The kinetic processes of fat crystallization under external factors such as different cooling rates, shear and ultrasound irradiation are reviewed. Microstructures of fats revealed by synchrotron radiation microbeam X-ray diffraction techniques in bulk and emulsion states are also reviewed for the first time.read more
Citations
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Journal ArticleDOI
Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: Potential limitations of solid lipid nanoparticles
TL;DR: The impact of carrier oil composition and physical state on the physical and chemical stability of lipid nanoparticles containing encapsulated β-carotene was investigated in this article, where the authors found that the particle particle particle d C was ≈ 20 for SLN and ≈ 12 for LLN and attributed the ability of the fat crystals within the lipid particle to promote partial coalescence and expulsion of carotenoids to the particle exterior.
Journal ArticleDOI
External factors affecting polymorphic crystallization of lipids
TL;DR: In this paper, the relationship between external factors and thermodynamics, as well as the kinetic properties of the crystallization and transformation of polymorphic forms of lipid crystals is discussed by considering the relationships between external and internal factors.
Journal ArticleDOI
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review
TL;DR: In this article, a review aims to provide succinct insights into the stabilization of water-in-oil (W/O) emulsions, focusing on interfacial design using surfactants, biopolymers, particles and/or combinations thereof.
Journal ArticleDOI
Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food Processing
TL;DR: In this paper, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food processing applications, including microjets, shear forces, shockwaves, radical formation, and acoustic streaming.
Journal ArticleDOI
Formation of solid shell nanoparticles with liquid ω-3 fatty acid core.
TL;DR: The results showed that the saturated HM-lecithin was the key in controlling the crystallisation behaviour, and thereby enabled the formation of oxidatively and physically stable lipid nanoparticles.
References
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Journal ArticleDOI
Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase
TL;DR: In this article, the authors investigated the influence of interfacial composition on the in vitro digestion of emulsified lipids coated by various emulsifiers by pancreatic lipase.
Journal ArticleDOI
Factors governing partial coalescence in oil-in-water emulsions
TL;DR: This review critically summarises the findings of partial coalescence in oil-in-water emulsions in order to provide insight in how to enhance and retard it.
Journal ArticleDOI
Crystallization in emulsions
TL;DR: In this paper, the phase transitions in the lipid phase of oil-in-water emulsions were investigated using ultrasonic and X-ray techniques. And the improved experimental data have supported the development of theories to describe the processes.
Reference BookDOI
Crystallization processes in fats and lipid systems
Nissim Garti,Kiyotaka Sato +1 more
TL;DR: In this paper, a morphological connected net roughening transition theory is applied to β-2 crystals of triaclglycerols nucleation and growth in the solid-solid phase transitions of n-alkanes molecular interactions and phase behaviour of polymorphic fats.
Book
Additives and Crystallization Processes: From Fundamentals to Applications
TL;DR: In this paper, the authors present an overview of the growth kinetics of imperfect smooth faces in the presence of impurity adsorption and show that the impurity adaption is a major factor in the growth of smooth faces.