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Edible Applications Technology

Fat Crystallization - Part II

Tuesday, May 2, 2023
10:55 AM – 1:00 PM MDT
Room:201

The underlying mechanisms that drive the observed enhanced crystallization kinetics during lipid sonocrystallization are unclear. This presentation will summarize research that explores acoustic cavitation events in fats and oils. The session will also discuss differences in crystallization kinetics between the molecular compound-forming phases, which may cause separate crystallization while a mixture cools. Also, a study of tristearin crystals using a light microscope and scanning electron microscope led to the discovery of a new β polymorph of a single tristearin crystal.

Presentations:

  • 11:00 AM – 11:20 AM MDT
    New triclinic structure of tristearin

    Presenting Author: Saeed M. Mirzaee Ghazani, PhD – University Of Guelph

    Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph

  • 11:20 AM – 11:40 AM MDT
    Acoustic cavitation in lipids: bubble dynamics and fat crystallization

    Presenting Author: Silvana Martini, PhD (she/her/hers) – Utah State University

    Co-Author: Jack J. Youngs (he/him/his) – University of Southampton

    Co-Author: Tadd Truscott (he/him/his) – King Abdullah University of Science and Technology (KAUST)

    Co-Author: Peter R. Birkin (he/him/his) – University of Southampton

  • 11:40 AM – 12:00 PM MDT
    Crystallization and transformation behavior of triacylglycerol binary mixtures forming molecular compounds of POP/OPO, POP rac-PPO, and POP sn-PPO

    Presenting Author: Kiyotaka Sato (he/him/his) – Hiroshima University

    Co-Author: Laura Bayés-García (she/her/hers) – Universitat de Barcelona

    Co-Author: Ken Taguchi (he/him/his) – Hiroshima University

  • 12:00 PM – 12:20 PM MDT
    An entropy-centric equilibrium cooperative theory for the melting behaviour of non-ideal triglyceride mixtures

    Presenting Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph

  • 12:20 PM – 12:40 PM MDT
    Thermo-sensitive structure and rheology of monoolein liquid crystalline structures

    Presenting Author: Shweta Mistry (she/her/hers) – Toronto Metropolitan University

    Co-Author: Philipp Fuhrmann (he/him/his) – University of Natural Resources and Life Sciences

    Co-Author: Auke De Vries (he/him/his) – New School Foods

    Co-Author: Raffi Karshafian (he/him/his) – Toronto Metropolitan University

    Co-Author: Derick Rousseau – Toronto Metropolitan University

  • 12:40 PM – 1:00 PM MDT
    Panel discussion