Polymorphic and Microstructural Behaviors of Palm Oil/lecithin Blends Crystallized under Shear

There has been much work on polymorphism and crystal habit of quiescently crystallized palm oil. However, researchers have found it difficult to probe the process of sheared crystallization. The effect of surface-active molecules as nucleation agents or habit modifiers was demonstrated in quiescent systems. The aim of this work is to explore the effects of shear and specific lecithins (soy and sunflower) on palm oil crystallization by monitoring crystallization under shear using a synchrotron radiation source, as well as microscopy and DSC. It was found that increasing shear led to increasing beta ' stabilization in all situations. Soybean lecithin had little effect on behavior. Sunflower lecithin led to even greater beta ' stabilization. The different lecithins interact with the crystallizing fat changing rates of nucleation and crystal growth. Thus, the structure of the overall system can be dramatically altered. Microscopy revealed very different structures even if the polymorphism of the different systems was similar. Consequently, specific interactions can be manipulated in order to control the system. In particular, control of lecithin composition affects the stability of the different polymorphs. Palm oil crystallization under realistic processing conditions has been characterized. Under these conditions, increasing shear rates give higher beta ' stability. Specific lecithins have different effects. In particular, soybean lecithin is beta ' stabilizing, whereas sunflower lecithin has limited effects. Thus the overall structure of lecithin is important in determining the efficacy. This can be applied to control the structure and properties of different systems such as shortenings or spreads where crystalline interactions create the macro-structure that determines product properties.