| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Dewettinck, Koen
Ghent University
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (25/25 displayed)
- 2024Insights in the structural hierarchy of statically crystallized palm oilcitations
- 2024Insights in the structural hierarchy of statically crystallized palm oilcitations
- 2024Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization : a comprehensive time-resolved X-ray scattering studycitations
- 2024Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact materialcitations
- 2024From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oilcitations
- 2024Interactions between mono- and triglycerides in hybrid fat blends : from static to dynamic processing
- 2023Accurate evaluation of the flow properties of molten chocolate : circumventing artefactscitations
- 2023Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa buttercitations
- 2023Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifierscitations
- 2023Effect of temperature during production and storage of monoglyceride oleogels
- 2022Microstructure development in semi-liquid shortenings upon storage
- 2022Microstructure development in semi-liquid shortenings upon storage
- 2021Combining fat and waxes in hybrid systems for bakery application
- 2020The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blendscitations
- 2020Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallizationcitations
- 2018The potential of waxes to alter the microstructural properties of emulsion-templated oleogelscitations
- 2017Oil structuring properties of monoglycerides and phytosterols mixturescitations
- 2017Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelscitations
- 2017Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelscitations
- 2016Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting propertiescitations
- 2015Fumed silica-based organogels and 'aqueous-organic' bigelscitations
- 2015Rheological characterization of gel-in-oil-in-gel type structured emulsionscitations
- 2014Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processingcitations
- 2010On the fractional crystallization of palm olein:Solid solutions and eutectic solidificationcitations
- 2009Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallizationcitations
Places of action
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article
The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
Abstract
Commercial shortenings and margarines are mainly produced via rapid cooling with scraped surface heat exchangers (SSHE) and therefore, controlling fat crystallization in the cooling process of these systems plays an important role. In this study, four batches of puff pastry shortening were produced from palm oil blends containing 25% and 50% anhydrous milk fat (AMF) using a bench-top SSHE. The outlet temperature of SSHE was investigated at 20 °C and 12 °C relating to the difference of crystallization temperature between palm oil and milk fat. Physico-chemical properties, crystal morphology and fat stability of these shortenings during storage at 5 °C were determined by various classical technologies including differential scanning calorimetry (DSC), polarized light microscopy (PLM), rheological and texture analyzer. Our results showed that fat blends crystallized at 12 °C had a stronger crystal network after production but the discrepancy of hardness diminished after the first storage week at 5 °C. Besides, the change of crystallization temperature did not affect significantly melting behavior as well as fat polymorphism of products. Upon storage, some big aggregates were detected in shortenings as a combined result of the recrystallization of palm fat crystals and the post-crystallization of milk fat triacylglycerols (TAGs).