Exploring the impact of waxes and emulsifiers on the crystallization of palm stearin: a time-resolved synchrotron X-ray scattering study

Abstract: Fat crystallization is a complex process that is affected by various factors, including the presence of minor components and additives. Such components are traditionally present in small amounts, typically less than 5% of the total fat content, and can include waxes, phospholipids, mono- and di-glycerides, among others. During the crystallization of fats, these components can act as nucleating agents, promoting the formation of crystalline structures, or as crystallization inhibitors, preventing and disrupting the formation of crystalline structures. In this poster, time-resolved synchrotron x-ray scattering was used to study the impact of waxes and emulsifiers on the fat crystallization of a 30% palm stearin oil blend. An array of different components including waxes (berry wax, beeswax, candelilla wax, carnauba wax, rice bran wax, sunflower wax), mono- and diglycerides (palmitic and stearic based) and conventional surfactants (PGPR, soy lecithin and sucrose ester) were added in a concentration of 1% w/w to a system of 30% palm stearin in high oleic sunflower oil. Simultaneous SAXS and WAXS were acquired during crystallization from 80°C to 15°C. Data was utilized to study how polymorphic transformations and lamellar phases changed over time. Results indicate that waxes and sucrose ester acted as crystallization promotors at the concentrations tested. In contrast, monoglycerides, diglycerides and PGPR had minor effects on the crystallization kinetics. Finally, soy lecithin acted as a crystallization inhibitor, delaying the formation of crystalline structures. Moreover, the addition of certain waxes led to changes in the WAXS profile. Results are envisioned to help develop new strategies for controlling fat crystallization processes.