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Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization

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

Abstract

The objective of this research was to examine the effect of ultrasound frequency and high-speed agitation on lipid crystallization. Interesterified soybean oil was crystallized at 44 °C without and with the application of high intensity ultrasound (HIU—20 and 40 kHz) or with high-speed agitation (6000 and 24,000 rpm). Two tip amplitudes (24 and 108 µm) and three pulse durations were evaluated (5, 10, and 15 s) for the acoustic frequencies tested. Sonication at 20 kHz of frequency significantly reduced crystal size, increased (p < 0.05) elasticity (435.9 ± 173.3–80,218 ± 15,384 Pa) and SFC (0.2 ± 0.0–4.5 ± 0.4%). No significant difference was observed in the crystallization behavior of these samples when sonicated at different amplitudes for 5 and 10 s. The crystallization behavior was significantly delayed (p < 0.05) in samples sonicated using 108 µm amplitude for 15 s. Larger crystals were formed in samples sonicated at 40 kHz compared to those obtained with 20 kHz and lower SFC (3.7 ± 0.0%) and elasticity (3943 ± 1459 Pa) values were obtained. High-speed agitation at 24,000 rpm increased SFC (5.5 ± 0.1%) and crystallized area and decreased the elasticity (42,602 ± 11,775 Pa) compared to the samples sonicated at 20 kHz.

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Acknowledegments

This project was supported and approved by the Utah Agricultural Experiment Station as project number 8968. Authors would like to thank Tom Tiffany from ADM for providing the samples.

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Authors and Affiliations

  1. Department of Nutrition, Dietetics, and Food Science, Utah State University, 8700 Old Main Hill, Logan, UT, 84322-8700, USA

    R. C. Silva, J. Lee & Silvana Martini

  2. Desmet Ballestra R&D Center, Desmet Ballestra Group, Zaventem, Belgium

    V. Gibon

Authors
  1. R. C. Silva
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  2. J. Lee
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  3. V. Gibon
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  4. Silvana Martini
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Corresponding author

Correspondence to Silvana Martini.

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Silva, R.C., Lee, J., Gibon, V. et al. Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization. J Am Oil Chem Soc 94, 1063–1076 (2017). https://doi.org/10.1007/s11746-017-3009-8

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  • DOI: https://doi.org/10.1007/s11746-017-3009-8

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