Quantification of Porous Properties of Shear Crystallized Lipids

Molecules

Farnaz Maleky¹  Brandon D. Howard¹ 

[1] Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA;

关键词: crystallized lipids;    shear;    cocoa butter;    trilaurin;    monostearate;    pore network;   

DOI  :  10.3390/molecules27030631

来源: DOAJ

【 摘 要 】

The aim of this study was to investigate the impact that shear and composition have on the structural properties associated with the porous phases of lipids. To accomplish this aim, we developed eight main crystallized samples using cocoa butter (CB) or trilaurin (TL) in the presence or absence of monostearate (M) (5% w/w). The samples were sheared at 500 s⁻¹ using random (RS) or laminar (LS) shear at a cooling rate of 2 °C/min. Using the maximal ball (MB) algorithm, several empirical void measurements such as connectivity (z), pore and throat volume weighted radii (R₄₃), and void fraction (v) were quantified using 3D X-ray microcomputed tomography images. Most void features were identified as micropores (R ≥ 10 μm) possibly originating from the crystallization process and post-process crystal growth. Likewise, depending on the applied treatments, mechanisms impacting void formation were found to produce noticeable variation in v (0.019 to 0.139) and to determine whether void morphology was spherical, irregular, and/or highly connected.

【 授权许可】

Unknown