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Rheo-NMR to investigate fat crystallization under shear

Rebry, Ferre; Declerck, Arnout; Ratzsch, Karl-Friedrich; Wilhelm, Manfred; Dewettinck, Koen; Van der Meeren, Paul


It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated NMR instrument to apply shear to the sample. However, this method did not enable the determination of rheological parameters. In this work, a custom made low-field rheo-NMR device was evaluated, consisting of a commercial rheometer combined with a low-field permanent magnet to enable simultaneous rheological and NMR measurements. Two fats, i.e. partially hardened sunflower oil (PHSO) and soft palm mid fraction (sPMF), were submitted to several rheo-NMR experiments. The results of these experiments clearly indicated that these fats crystallized differently. First, PHSO crystallized faster than sPMF. Moreover, the latter seemed to crystallize in two steps. Initially a weak structure was formed when a low amount of solids was present, but this structure was replaced by a stronger network once more crystals were present. Both fats were studied under stagnant conditions, but also when submitted to low shear rates (1 s−1 and 5 s−1). ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000135264
Veröffentlicht am 15.07.2021
DOI: 10.1016/j.crfs.2021.05.004
Zitationen: 5
Web of Science
Zitationen: 1
Zitationen: 3
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Technische Chemie und Polymerchemie (ITCP)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2665-9271
KITopen-ID: 1000135264
Erschienen in Current Research in Food Science
Verlag Elsevier
Band 4
Seiten 414-420
Nachgewiesen in Dimensions
Web of Science
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