Monthly Archives: August 2007

De Graef V., Foubert I., Smith K.W, Cain F.W., Dewettinck K., Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats, Journal of Agricultural and Food Chemistry, 2007, 55(25), 10258-10265 The objective of this study was to … Continue reading →

Smith K.W., Smith P.R., Furó I., Pettersson E.T., Cain, F.W., Favre L., Talbot G., Slow recrystallization of tripalmitoylglycerol from MCT oil observed by 2H NMR, Journal of Agricultural and Food Chemistry, 2007, 55(21), 8585–8588 The crystallization and recrystallization of fats … Continue reading →

Jirasubkunakorn W., Bell A.E., Gordon M.H., Smith K.W., Effects of variation in the palm stearin: palm olein ratio on the crystallisation of a low-trans shortening, Food Chemistry, 2007, 103, 477-485 Changes in the rheological properties during crystallisation and in the … Continue reading →

Vereecken J., Foubert I., Smith K.W., Dewettinck K., Relationship between crystallization behavior, microstructure, and macroscopic properties in trans-containing and trans-free filling fats and fillings, Journal of Agricultural and Food Chemistry, 2007, 55(19), 7793-7801 The objective of this study is to … Continue reading →

Smith P.R., Furo I., Smith K.W., Cain F., The effect of partial acylglycerols on the exchange between liquid and solid tripalmitoylglycerol, Journal of the American Oil Chemists’ Society, 2007, 84 (4), 325-329 Exchange of molecules between liquid and solid components … Continue reading →

Mykhaylyk O.O., Smith K.W., Martin C.M., Ryan A.J., Structural models of metastable phases occurring during the crystallization process of saturated/unsaturated triacylglycerols, Journal of Applied Crystallography, 2007, 40, s297-s302 Isothermal crystallizations of saturated and mixed saturated/unsaturated triacylglycerols (TAGs) have been studied … Continue reading →

Smith K.W., Cain F.W., Talbot G., Liquid-liquid phase separation in acetone solutions of palm olein: Implications for solvent fractionation, European Journal of Lipid Science and Technology 2007, 109(4), 350-358 The quality of palm mid fractions (PMF) obtained by dry fractionation … Continue reading →

Smith K.W., Cain F.W., Talbot G., Effect of nut oil migration on polymorphic transformation in a model system, Food Chemistry 2007, 102 (1), 656–663 Fat migration in confectionery products can lead to significant deterioration in quality. This occurs not only … Continue reading →

Bell A., Gordon M.H., Jirasubkunakorn W., Smith K.W., Effects of composition on fat rheology and crystallisation, Food Chemistry, 2007, 101(2), 799–805 The crystallisation behaviour of three fat blends, comprising a commercial shortening, a blend of fats with a very low … Continue reading →

Talbot G., Smith K., ‘t Zand I. Sans trans shortening, European Baker, Sept/Oct 2007, 24-27 Historically, bakery shortenings have been produced from either animal fats such as lard or from partially hydrogenated vegetable oils. While, in terms of functionality, both … Continue reading →

Talbot G., Smith K., ‘t Zand I., Effect of liquid oil in chocolate on polymorphic changes, Innovations in Food Technology, 2007, 36 (August), 20-21 It is often thought that the main factors in defining the whole process of tempering chocolate … Continue reading →

Talbot G., Smith K., ‘t Zand I., Polymorphic changes in chocolate, Innovations in Food Technology, 2007, 36 (August), 18-19 It has been known for a long time that cocoa butter is a polymorphic fat. This means that it can crystallise … Continue reading →

Talbot G., Smith K., ‘t Zand I., Checking polymorphic changes in filled chocolates, eFood, June 2007, 20-21