Tailoring lipid crystal networks with high-intensity ultrasound

Ye, Yubin, Birkin, Peter R. and Martini, Silvana (2018) Tailoring lipid crystal networks with high-intensity ultrasound. In, Sato, Kiyotaka (ed.) Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics and Pharmaceuticals. Wiley-Blackwell, pp. 241-262. (doi:10.1002/9781118593882.ch8).

Abstract

This chapter describes recent research in the area of lipid sonocrystallization and introduces how this technology can be used to tailor physical and functional properties of lipid crystalline networks. It describes the effects that sonication has on lipid crystallization and its use to tailor lipid crystalline network, and explains some fundamental principles and the physical events associated with high-intensity acoustic waves. Controlling and tailoring lipid crystallization is important in many food products to achieve high-quality products. Research performed over the past decade has shown that high-intensity ultrasound (HIU) with a frequency of approximately 20kHz can be used as a tool to tailor lipid crystal networks by modifying crystallization behavior of edible lipids. The chapter shows that HIU can be used to induce crystallization and to increase crystallization rate. These changes in crystallization behavior generate a harder and more elastic crystalline network characterized by small crystals and a sharp melting profile.

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Contributors

Author: Peter R. Birkin

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