1 / 14

Altering Functional Properties of Fats Using Ultrasound

Altering Functional Properties of Fats Using Ultrasound. Jessica Leis KNH 404 . Information obtained from the Journal of Food Science, Issue 74 Suzuki, A., Lee , J., Padilla , S., & Martini , S. (2010). . Main Objective.

zoie
Download Presentation

Altering Functional Properties of Fats Using Ultrasound

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Altering Functional Properties of Fats Using Ultrasound Jessica Leis KNH 404

  2. Information obtained from the Journal of Food Science, Issue 74 Suzuki, A., Lee, J., Padilla, S., & Martini, S. (2010).

  3. 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

  4. Ultrasound Technique Ultrasound techniques are those that use sound waves using frequency just above human hearing detection, or greater than 20 kHz. Researchers 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

  5. Fats Used Anhydrous milk fat (AMF) Palm kernel oil (PKO) All-purpose shortening (Sh) To Observe: • Hardness • Amount of crystallization • Melting behavior

  6. Experimentation Methods & Materials • Crystallization • Misonix S-3000 sonicatoroperating at an acoustic frequency of 20 kHz for 10 seconds using 50 watts of electrical power • Crystallization kinetics were monitored throughout

  7. Experimentation Methods & Materials • Polarized Light Microscopy (PLM) • Equipped with digital camera • DSC-2910 • To determine melting profile of crystallized lipids

  8. 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

  9. Results Crystallization • HIU could successfully induce crystallization and smaller crystal size in AMF, PKO • Sh crystals were significantly smaller

  10. Results Texture – Hardness • PKO hardness decreased the most, followed by AMF and then Sh • Hardness decreased as crystallization temperature increased

  11. 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 crystallization • Sh: no significant changes when HIU was applied

  12. 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

  13. 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.

  14. 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 • Irradiation • Replacement fats • Interesterifiedfats with trans-free substrates • High intensity ultrasound • Replacing trans fatty acids with alternative substances • Antioxidant effects on lipid stability

More Related