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Tailoring lipid crystal networks with high-intensity ultrasound

Tailoring lipid crystal networks with high-intensity ultrasound
Tailoring lipid crystal networks with high-intensity ultrasound

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.

Edible lipids, Elastic crystalline network, High-intensity acoustic waves, High-intensity ultrasound, Lipid crystallization, Lipid sonocrystallization, Sharp melting profile
241-262
Wiley/Blackwell
Ye, Yubin
ce4a9150-a229-43bd-93be-9f5946d041d2
Birkin, Peter R.
ba466560-f27c-418d-89fc-67ea4f81d0a7
Martini, Silvana
07d2edd4-c0d9-4703-aa4a-877c83ad7769
Sato, Kiyotaka
Ye, Yubin
ce4a9150-a229-43bd-93be-9f5946d041d2
Birkin, Peter R.
ba466560-f27c-418d-89fc-67ea4f81d0a7
Martini, Silvana
07d2edd4-c0d9-4703-aa4a-877c83ad7769
Sato, Kiyotaka

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).

Record type: Book Section

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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More information

e-pub ahead of print date: 26 January 2018
Published date: 14 February 2018
Keywords: Edible lipids, Elastic crystalline network, High-intensity acoustic waves, High-intensity ultrasound, Lipid crystallization, Lipid sonocrystallization, Sharp melting profile

Identifiers

Local EPrints ID: 424706
URI: http://eprints.soton.ac.uk/id/eprint/424706
PURE UUID: 7791aecc-ebf2-4684-97f4-7ae7f0b5e6d1
ORCID for Peter R. Birkin: ORCID iD orcid.org/0000-0002-6656-4074

Catalogue record

Date deposited: 05 Oct 2018 11:41
Last modified: 07 Oct 2020 01:37

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Contributors

Author: Yubin Ye
Author: Peter R. Birkin ORCID iD
Author: Silvana Martini
Editor: Kiyotaka Sato

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