Skip to main content
SpringerLink
Log in

Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High-Melting Fat Crystals

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

This paper reports the experimental results of processes used for the formation of whipped oils composed of vegetable oils (salad oil) and high-melting fat crystals [fully hydrogenated rapeseed oil rich in behenic acid (FHR-B)]. No emulsifier was added to form this whipped oil. Microprobe FT-IR spectroscopy, synchrotron radiation microbeam X-ray diffraction (SR-μ-XRD), polarized optical microscopy, and differential scanning calorimetry (DSC) were employed to observe fine fat crystal particles of the most stable polymorph of β (β-fat crystal), FHR-B, and their adsorption at the air–oil surface before, during, and after the formation of the whipped oil. The results obtained revealed the following: (1) The preparation of an organogel composed of salad oil and small fibrous β-fat crystals using a special tempering procedure was a prerequisite for forming whipped oil. (2) The β-fat crystals were adsorbed at the air–oil surface to encapsulate the air bubbles during the formation process of whipped oil. (3) The values of overrun of the whipped oil reached >200 % after an aeration time of 30 min at 20 °C. (4) The SR-μ-XRD experiments demonstrated that the lamellar planes of the β-fat crystals near the air–oil surface were arranged almost parallel to the air–oil surface plane. The present study provides the first evidence that tiny fat crystal particles may cause aeration in liquid oils without the addition of other whip-assisting substances such as emulsifier crystals.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10
Fig. 11
Fig. 12
Fig. 13

Similar content being viewed by others

References

  1. Eisner MD, Jeelani SAK, Bernhard L, Windhab E (2007) Stability of foams containing proteins, fat particles and nonionic surfactants. Chem Eng Sci 62:1974–1987

    Article  CAS  Google Scholar 

  2. Friberg SE, Chang S, Greene WB, Gilder RV (1984) A nonaqueous foam with excellent stability. J Colloid Interface Sci 101:593–595

    Article  CAS  Google Scholar 

  3. Prins A (1988) Principles of foam stability. In: Dickinson E, Stainsby G (eds) Advances in food emulsions and foams. Elsevier Applied Science Publishers LTD, Crown House, pp 91–122

    Google Scholar 

  4. Bisperink CGJ, Ronteltap AD, Prins A (1992) Bubble-size distributions in foams. Adv Colloid Interface Sci 38:13–32

    Article  CAS  Google Scholar 

  5. Garret CG (1993) Recent development in the understanding of foam generation and stability. Chem Eng Sci 48:367–392

    Article  Google Scholar 

  6. Tanaka T, Kaneko Y, Ohyama M (1995) Dynamic surface tension and foaming properties of aqueous polyoxyethylene n-dodecyl ether solutions. J Colloid Interface Sci 173:493–499

    Article  Google Scholar 

  7. Zuniga RN, Aguilera JM (2008) Aerated food gels: fabrication and potential applications. Trends Food Sci Technol 19:176–187

    Article  CAS  Google Scholar 

  8. Murray BS, Ettelaie R (2004) Foam stability: proteins and nanoparticles. Curr Opin Colloid Interface Sci 9:314–320

    Article  CAS  Google Scholar 

  9. Murray BS (2007) Stabilization of bubbles and foams. Curr Opin Colloid Interface Sci 12:232–241

    Article  CAS  Google Scholar 

  10. Murray BS, Dickinson E, Wang Y (2009) Bubble stability in the presence of oil-in-water emulsion droplets: influence of surface shear versus dilatational rheology. Food Hydrocoll 23:1198–1208

    Article  CAS  Google Scholar 

  11. Shrestha LK, Shrestha RG, Solans C, Aramaki K (2007) Effect of water on foaming properties of diglycerol fatty acid ester-oil systems. Langmuir 23:6918–6926

    Article  CAS  Google Scholar 

  12. Kalnin D, Gamaud G, Amenitsch H, Ollivon M (2002) Monitoring fat crystallization in aerated food emulsions by combined DSC and time-resolved synchrotron X-ray diffraction. Food Res Int 35:927–934

    Article  CAS  Google Scholar 

  13. Boode K, Walstra P (1993) Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation. Colloids Surf A 31:121–137

    Article  Google Scholar 

  14. Leser M, Michel M (1999) Aerated milk protein emulsions––new microstructural aspects. Curr Opin Colloid Interface Sci 4:239–244

    Article  CAS  Google Scholar 

  15. Tual A, Bourles E, Barey P, Houdoux A, Desprairies M, Courthaudon JL (2006) Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O-W interfacial layers. J Colloid Interface Sci 295:495–503

    Article  CAS  Google Scholar 

  16. Gonzenbach UT, Studart AR, Tervoort E, Gauckler LJ (2006) Stabilization of foams with inorganic colloidal particles. Langmuir 22:10983–10988

    Article  CAS  Google Scholar 

  17. Areyard R, Binks BP, Fretcher PDI, Peck TG, Rutherford CE (1994) Aspects of aqueous foam stability in the presence of hydrocarbon oils and solid particles. Adv Colloid Interface Sci 48:93–120

    Article  Google Scholar 

  18. Du Z, Bilbao-Montaya MP, Binks BP, Dickinson E, Ettelaie R, Murray BS (2003) Outstanding stability of particle-stabilized bubbles. Langmuir 19:3106–3108

    Article  CAS  Google Scholar 

  19. Shirtcliffe NJ, McHale G, Newton M, Perry CC (2003) Intrincically superhydrophobic organosillica sol-gel foams. Langmuir 19:5626–5631

    Article  CAS  Google Scholar 

  20. Binks BP, Horozov TS (2005) Aqueous foams stabilized solely by silica nanoparticles. Angew Chem Int Ed 44:3722–3725

    Article  CAS  Google Scholar 

  21. Dickinson E, Ettelaie R, Kostakis T, Murray BS (2004) Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles. Langmuir 20:8517–8525

    Article  CAS  Google Scholar 

  22. Dickinson E (2010) Food emulsions and foams: stabilization by particles. Curr Opin Colloid Interface Sci 15:40–49

    Article  CAS  Google Scholar 

  23. Shrestha LK, Shrestha RG, Sharma SC, Aramaki K (2008) Stabilization of nonaqueous foam with lamellar liquid crystal particles in diglycerol monolaurate/olive oil system. J Colloid Interface Sci 328:172–179

    Article  CAS  Google Scholar 

  24. Shrestha RG, Shrestha LK, Solans C, Gonzalez G, Aramaki K (2010) Nonaqueous foam with outstanding stability in diglycerol monomyristate/olive oil system. Colloids Surf A 353:157–165

    Article  CAS  Google Scholar 

  25. Binks BP, Davies CA, Fletcher PDI, Sharp EL (2010) Non-aqueous foams in lubricating oil systems. Colloids Surf A 360:198–204

    Article  CAS  Google Scholar 

  26. Binks BP, Rocher A, Kirkland M (2011) Oil foams stabilized solely by particles. Soft Matter 7:1800–1808

    Article  CAS  Google Scholar 

  27. Binks BP, Sekine T, Tyowua AT (2014) Dry oil powders and oil foams stabilized by fluorinated clay platelet particles. Soft Matter 10:578–589

    Article  CAS  Google Scholar 

  28. Brun M, Delample M, Harte E, Lecompte S, Leal-Calderon F (2015) Stabilization of air bubbles in oil by surfactant crystals: a route to produce air-in-oil foams and air-in-oil-in-water emulsions. Food Res Int 67:366–375

    Article  CAS  Google Scholar 

  29. Binks BP, Garvey EJ, Vieira L (2016) Whipped oil stabilised by surfactant crystals. Chem Sci 7:2621–2632

    Article  CAS  Google Scholar 

  30. Higaki K, Sasakura Y, Koyano T, Hachiya I, Sato K (2003) Physical analyses of gel-like behavior of binary mixtures of high- and low-melting fats. J Am Oil Chem Soc 80:263–270

    Article  CAS  Google Scholar 

  31. Higaki K, Koyano T, Hachiya I, Sato K (2004) In situ optical observation of microstructure of β-fat gel made of binary mixtures of high-melting and low-melting fats. Food Res Int 37:2–10

    Article  CAS  Google Scholar 

  32. Higaki K, Koyano T, Hachiya I, Sato K, Suzuki K (2004) Rheological properties of β-fat gel made of binary mixtures of high-melting and low-melting fats. Food Res Int 37:799–804

    Article  CAS  Google Scholar 

  33. Ueno S, Nishida T, Sato K (2008) Synchrotron radiation microbeam X-ray analysis of microstructures and the polymorphic transformation of spherulite crystals of trilaurin. Cryst Growth Des 8:751–754

    Article  CAS  Google Scholar 

  34. Bayes-Garcia L, Calvet T, Cuevas-Diarte MA, Ueno S, Sato K (2011) Heterogeneous microstructures of spherulites of lipid mixtures characterized with synchrotron radiation microbeam X-ray diffraction. Cryst Eng Comm 13:6694–6705

    Article  CAS  Google Scholar 

  35. Arima S, Ueno S, Ogawa A, Sato K (2009) Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets. Langmuir 25:9777–9784

    Article  CAS  Google Scholar 

  36. Tanaka L, Tanaka K, Yamato S, Ueno S, Sato K (2009) Microbeam X-ray diffraction study of granular crystals formed in water-in-oil emulsion. Food Biophys 4:331–339

    Article  Google Scholar 

  37. Wassel P, Okamura A, Young NWG, Bonwick G, Smith C, Sato K, Ueno S (2012) Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions. Langmuir 28:5539–5547

    Article  Google Scholar 

  38. Verstringe S, Dewettinck K, Ueno S, Sato K (2014) Triacylglycerol crystal growth: templating effects of partial glycerols studied with synchrotron radiation microbeam X-ray diffraction. Cryst Growth Des 14:5219–5226

    Article  CAS  Google Scholar 

  39. Sonoda T, Takata Y, Ueno S, Sato K (2004) DSC and synchrotron radiation X-ray diffraction studies on crystallization and polymorphic behavior of palm stearin in bulk and oil-in-water emulsion states. J Am Oil Chem Soc 8:365–373

    Article  Google Scholar 

  40. Sonoda T, Takata Y, Ueno S, Sato K (2006) Effect of emulsifiers on crystallization behavior of lipid crystals in nanometer-size oil-in-water emulsion droplets. Cryst Growth Des 6:306–312

    Article  CAS  Google Scholar 

  41. Yano J, Sato K (1999) FT-IR studies on polymorphism of fats: molecular structures and interactions. Food Res Int 32:249–259

    Article  CAS  Google Scholar 

  42. Brooker BE (1990) The adsorption of crystalline fat to the air-water interface of whipped cream. Food Struct 9:223–229

    Google Scholar 

  43. Beckmann W, Boistelle R (1984) Calculations of the intermolecular potential and surface energies of stearic acid. J Cryst Growth 67:271–277

    Article  CAS  Google Scholar 

  44. Marangoni AG, Garti N (eds) (2011) Edible oleogels: structure and health implications. AOCS Press, Urbana, Illinois, pp 1–352

    Book  Google Scholar 

  45. Dassanayake LSK, Kodali DR, Ueno S (2011) Formation of oleogels based on edible lipid materials. Curr Opin Colloid Interface Sci 16:432–439

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work is supported in part by the following two projects: the Ministry of Education, Culture, Sports, Science, and Technology (Grant-in-Aid, 20540397) and the Food Nanotechnology Project of the Ministry of Agriculture, Forestry and Fisheries of Japan. The experiments were performed with the approval of the Photon Factory Program Advisory Committee (Proposal Nos. 2008G201 and 2008G623). The authors acknowledge Mr. Y. Shinohara, University of Tokyo, for kind help with the microbeam SAXS experiment. The authors also appreciate the help of Prof. A. Iida, station manager of beam line 4A at Photon Factory, KEK Institute, Tsukuba, Japan. The authors also acknowledge Prof. Y. Furukawa, Institute of Low Temperature Science, Hokkaido University, and Dr. Y. Uda, Sumitomo Chemical Co., Ltd, for kind help with the FT-IR experiment.

Author information

Authors and Affiliations

  1. Laboratory of Food Biophysics, Graduate School of Biosphere Science, Hiroshima University, Higashihiroshima, 739-8528, Japan

    Shoko Mishima, Atsushi Suzuki, Kiyotaka Sato & Satoru Ueno

Authors
  1. Shoko Mishima
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Atsushi Suzuki
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kiyotaka Sato
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Satoru Ueno
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Satoru Ueno.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (PDF 1217 kb)

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mishima, S., Suzuki, A., Sato, K. et al. Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High-Melting Fat Crystals. J Am Oil Chem Soc 93, 1453–1466 (2016). https://doi.org/10.1007/s11746-016-2888-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-016-2888-4

Keywords

Search

Navigation