The effect of particles on static crystallisation in suspensions: sucrose vs inulin.

Fien De Witte, Ivana A Penagos, Davy Van de Walle, Andre G Skirtach, Filip Van Bockstaele, Koen Dewettinck

Abstract read

In one paragraph

Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Fien De WitteFood Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. fien.dewitte@ugent.be.

Ivana A PenagosFood Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.

Davy Van de WalleFood Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.

Andre G SkirtachNano-biotechnology Laboratory, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.

Filip Van BockstaeleFood Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.

Koen DewettinckFood Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.

Funding

Fonds Wetenschappelijk Onderzoek 1128923NFonds Wetenschappelijk Onderzoek 1SA5321N

6 · The paper itself

Abstract

The crystallisation of lipids in suspensions is influenced by the presence of the suspended material, in contrast to crystallisation in bulk lipids. In this research, the impact of carbohydrate particles on the crystallisation of palm oil was studied. Refined crystalline sucrose and glassy inulin were chosen as particulate materials added at a 10 wt% concentration. Suspensions were studied either without additives or together with sucrose ester (HLB 6) at a 0.5% concentration as dispersing agent. Suspensions were crystallized while cooling at 20 °C/min to 20 °C or 25 °C under static conditions. A multiscale analysis of the fat crystal network was conducted where simultaneous wide- and small-angle X-ray scattering were used to study the polymorphism, chain length stacking and crystal nanoplatelet (CNP) thickness. Ultra-small-angle X-ray scattering and cryo-scanning electron microscopy provided insights in the CNP size and shape. Polarized light microscopy and Raman spectroscopy revealed the microscale structure of the fat crystal network. Results show that both crystalline and amorphous particles act as surfaces for heterogeneous nucleation, facilitating nucleation. Polymorphic pathways and lamellar spacings remained unchanged, while CNP size decreased compared to crystallisation in the bulk lipids. The effects of the particle nature were subordinate to those of the dispersing agent.

Identifiers

PMID41309655

DOI10.1038/s41538-025-00621-6

PMCPMC12680667

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.