ArticleFoods (Basel, Switzerland)2024
Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Beyond Contact Angle: Reframing the Evaluation of Super-Liquid-Repellent Materials for Real Food Environments.Nanomaterials (Basel, Switzerland) · 2026Review
- Characterization of Plant-Based Milk-Derived "Fujiharu Butter": Comparison With Butter and Butter-Like Substitutes.Journal of food science · 2026Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
- Crystallization Kinetics of Oleogels Prepared with Essential Oils from Thirteen Spices.Foods (Basel, Switzerland) · 2025Article
- Chitosan-Coated Alginate Matrices with Protein-Based Biostimulants: A Controlled-Release System for Sustainable Agriculture.Materials (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
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Abstract
To meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention. The crystallization at 4 °C of a lipid blend composed of rapeseed oil, anhydrous dairy fats, and emulsifiers was studied using a multi-scale approach (DSC and X-ray diffraction techniques) to understand the emergence of polymorphic structures. Although the addition of PUFA from rapeseed oil reduces the atherogenicity and thrombogenicity indices in the blend, controlling the cooling kinetics influences the shapes (needles and spherulites) and sizes of the crystalline structures (small crystals form at a cooling rate of 1 °C min
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