This work focuses on the variation in starch properties from different pea cultivars grown under different weather conditions. The features of the isolated starches investigated range from their molecular properties to functionality. In particular, granular structure and gelatinization behavior, basic techno-functionality such as paste viscosity and gel strength. Considering the granular size or shape and the general AM content, only small differences were found between cultivars and the cultivation periods. The granular sizes between 21.3 and 28.0 mu m were found. No significant differences between the mean particle sizes gathered for the years 2020, 2021, and 2022 were found (p < 0.05). The AM content in all samples ranged from 27.3% to 35.9%. Here, a variation of the mean annual values was detected (32.4 +/- 1.2% in 2020, 30.6 +/- 2.0% in 2021, and 33.0 +/- 1.3% in 2022), possibly relating to hot and wet conditions in 2021. Considerable differences were found regarding the M-W distribution. In detail, the average M-W was found between 25.9 x 10(6) and 96.3 x 10(6) g.mol(-1) depending on pea variety and cultivation year. These differences appear to correlate reasonably with gelatinization temperatures. For example, the gelatinization temperatures increased significantly from 2020 to 2022, for example, T-o: 60.9 +/- 1.2 degrees C (2020), 63.2 +/- 0.7 degrees C (2021), and 66.2 +/- 0.9 degrees C (2022). Furthermore, the significant variation in functional properties such as hot past viscosity or gel strength appears to correlate with the specific temperatures.

In this work, the use of a lab-scale decanter centrifuge for the separation of fat crystal agglomerates from oil is studied. For this purpose, a model system of fully hydrogenated rapeseed oil and canola oil is used. The goal is the continuous mechanical de-oiling of the oil-fat slurry. The impact of the particle size and poly-dispersity of the slurry in combination with the process parameters, pool depth, flowrate, differential speed, and centripetal acceleration, is evaluated. These parameters lead to forces and particles' velocities that actuate the oil/fat separation. The characteristic ones are theoretically calculated and the impact of each on the solids content in the liquid fraction and in the cake is assessed. The success of each separation process is measured through gas chromatography and light microscopy data. It is found that high hydrostatic pressure on the bowl wall-it already starts from the pool-leads to a compacted cake. At the next step, which happens on the dry beach, low cake axial transport velocity provides enough time for the olein to be removed from the cake pores. These two phenomena, especially in combination, lead to high cake dryness. For a fully continuous dry fractionation process, future research should be focused on the fat crystallization step.Practical applications: A decanter centrifuge is used to study an alternative to the conventional dry fractionation, which employs filtration to separate fat crystal agglomerates from liquid oil. The goal is to offer higher separation efficiencies, more energy and time efficiency, the potential for a fully continuous dry fractionation, less space demands, and process selectivity. Especially the latter, could be utilized as a tripalmitin-selective alternative method to the current multistep dry or solvent fractionation.

Gluten-free products are receiving growing attention, with amaranth, a nutrient-rich pseudocereal widely used in their formulation. Due to the absence of gluten, hydrocolloids such as alginates are often added to enhance structure and texture. This study examines the impact of different flour-water ratio and alginate addition on the functional, rheological, and sensory properties of amaranth-based hydrogels. Pregelatinized amaranth flour (AS) was used to prepare suspensions with sodium alginate (ASA) and calcium-induced gelation applied to create strand-formed noodles (AN). Optimizing water availability was crucial in shaping the mechanical properties and gel structure. SEM analysis revealed that interactions between gelatinized amylose and alginate compacted the gel matrix, enhancing strength and stability. Texture analysis showed a strong negative correlation (r = -0.81) between gel stiffness and cutting force. Sensory testing indicated that higher water content improved texture smoothness and flavor neutrality. Optimal flour-water ratios (1:6, 1:8, 1:10) produced firm, cohesive noodles with desirable mouthfeel and minimal retrogradation. Overall, this work demonstrates the potential of pregelatinized amaranth flour and alginate to create high-quality gluten-free noodles with customized sensory and structural attributes, offering valuable insights for future product development.

A comprehensive data set is presented to elucidate the crystallization and structure formation behavior of pure wax esters (WEs) and their oleogels. X-ray data (WAXS/SAXS), thermal properties (DSC) and microstructure data (BFM and rheology) are discussed for 23 WEs with total carbon numbers (CN) between 24 and 48. Further, the effect of the ester bond position is emphasized. The results clearly show the systematics of WE crystallization. All WEs crystallize in an orthorhombic perpendicular subcell. Crystal lamellae consist of a single molecular layer; depending on the ester bond position, these are orthogonal (uCN = +2 and -4) or inclined (62.5 degrees). With increasing CN, the heat of fusion (uhf) increases linearly, the melting point temperature (TSL) asymptotically. For the same CN, non-symmetric WEs show reduced values of the caloric properties. For identical absolute values of uCN, i.e. + 2 and -2, the orthogonal arrangement yields higher uhf and TSL. Comparing pure WEs and oleogels reveals essentially identical systematics, though WE crystallization in oleogels seems to diverge from ideal solubility. The microstructure shows little dependence on the orientation of the lamellae to the methyl end plane. In general, increasing CN results in a more clearly defined crystal habit with larger crystals and comparatively small gel rigidities (G*max). For the same CN, increasing uCN results in less ordered structures with shorter edges and larger G*max values. The data indicate that the caloric properties are more influenced by orthogonal or tilted arrangement. In contrast, the microstructure observations can be better explained by kinetic aspects during crystallization.

This contribution presents an approach for modeling the enthalpy of fusion (Delta h f) and melting point temperature (T SL) for pure wax esters (WEs). Predicting these properties is valuable because experimental data and the availability of sample materials are scarce. Saturated WEs are long-chain aliphatic molecules that vary in the total carbon number (CN) and the position of the ester bond within the molecule (Delta CN). A review of existing experimental data on WEs (WAXS/SAXS, DSC) reveals systematics comparable to those of other aliphatic molecules. However, at equal CN, the data vary according to the variable Delta CN. Existing approaches for modeling the pure properties of WEs do not sufficiently address these features. Analogous to triacylglycerols (TAGs), a linear correlation between enthalpy and entropy of fusion is found, irrespective of CN or Delta CN. Due to this limitation and the similarity in molecular makeup, a new model based on an approach for TAGs presented by Seilert and Floter (2021) was developed. Based on the properties of WEs, the model is simplified, and WE-specific parameters are defined. This approach includes the essential structural parameters of WEs, CN and Delta CN, and yields thermodynamically consistent results across a broad CN spectrum.

The cyclic oligosaccharide beta-cyclodextrin (beta-CDx) is investigated regarding its ability on principle to reduce the debranching activity of pullulanase (PUL) or even terminate the enzymatic hydrolysis process of starch polymers completely. For this purpose, dissolved beta-CDx (aqueous solution) is mixed with the diluted PUL compound (solution) and conditioned (stirred at 40(degrees)C for various durations [0, 20, 40, and 60 min; at 26.75 nmol beta-CDx U-1] and at various beta-CDx dosages [5.35, 13.375, 26.75, and 53.5 nmol beta-CDx U-1; reaction time 60 min]). The PUL-CDx-mixtures are subsequently added to a 2.5% w/w starch solution (related to the initial specific debranching activity; 1593.6 NPUN g(-1)/557.8 U g(-1)) and gently stirred for 20 min at 40 C-degrees before final thermal inactivation. The obtained samples are diluted and characterized molecularly, i.e., by means of size exclusion chromatography (SEC). An increasing beta-CDx dosage reduces the degree of molecular degradation systematically reflecting a successively reduced enzyme activity. However, the reaction time (PUL-CDx-mixture) has no impact on the enzyme's activity since the starch degradation is marginally and the SEC-chromatograms similar to the one of the initial starch. Restrictions of the enzyme inhibiting effect of beta-CDx are found terminating the hydrolysis process in a starch suspension.

Steam formation in discontinuous evaporating crystallizers experiences several transitions throughout the progress of a strike due to the applied processing methods. A microscope detects steam bubbles 0.3 m above the calandria at the wall of a typical batch evaporating crystallizer. The optical results of 15 strikes are analyzed and evaluated in the respective process control system data context. Excessive amounts of bubbles are only detected during the early stages of a strike, which agrees with the general assessment of the evaporation within the evaporating crystallizer regarding an upwards-moving steam formation front. Vapor contents close to PCS data estimations and literature reports are determined incidentally. The suitable utilization of cameras can offer more comprehensive information about the state of the process than is currently available.

The physicochemical and technofunctional properties of several pea starches harvested in consecutive years are studied. All samples are cultivated in the same geographical locations. Despite limited variation of amylose content that is found (mean amylose content of 32.1 +/- 1.4% and a range from 29.2% to 35.7%), the varieties demonstrate significant differences in their functional properties. During gelatinization, all starches exhibit comparable onset temperatures (T-o) within the range of 60.8-63.7 degrees C. However, the conclusion temperature (T-c) displays a considerably broader spectrum, spanning from 73.5 to 80.0 degrees C. Furthermore, noticeable systematic differences between the samples from 2020 to 2021 are observed. In terms of the hot paste viscosity, two main shear viscosity curves are identified. These are independent of the harvesting period and could be associated with differences in average molar masses examined previously. Pea varieties with comparable low starch molar masses (<25 x 10(6) g center dot mol(-1)) show a stronger shear thinning behavior. The starches also exhibit substantial variations in mechanical gel strength and gel elasticity. The gel strengths range from 5.5 to 17.0 N. Increasing firmness of gels appears to correspond to reduced elasticities. For comparison, native corn starch, potato starch, and wrinkled pea starch are considered.

This work investigates the feasibility of using a decanter centrifuge to separate solid particles coated with a high melting fat from a liquid oil. The process involves feeding cold silica particles into a melt, upon which the hardstock fat crystallizes, and the particles are subsequently separated using a decanter centrifuge. Being the first attempt for such a design, only the separation step is studied, and a model system is used. It comprised canola oil (CO), fully hydrogenated rapeseed oil a priori crystallized on silica gel particles. Different particle sizes and accelerations of gravity were studied. To measure the success of this separation process, the data from light microscopy, and differential scanning calorimetry of the feed, oleins, and stearins were used. The findings show that the separation of the fatty particles used in this work, and liquid oil in decanter centrifuges is feasible while future research should focus on the crystallization part of the process. The model developed to describe the oil-holding capacity of the cake focuses on the capillary liquid entrapped in the spaces between the particles and sufficiently represents the experimental findings which show that separation efficiencies increase with increasing centrifugal acceleration.Practical Applications: This work introduces an alternative fat fractionation process by separating a model system of CO, FHRO, and solid entrainers through a decanter centrifuge. The results can be potentially used for the development of a fully continuous dry fractionation process, which can achieve in one step higher SE than the conventional ones and can be tripalmitate-selective. Graphical Abstract: The results indicate that the separation of fatty particles and liquid oil in decanter centrifuges is feasible. Primary outcomes are as follows: (a) The transport of the particles by screw action is effective; (b) the de-oiling of the cake in the drying zone evolves systematically and efficiently, corresponding primarily with the acceleration. image

Time-resolved small- and wide-angle X-ray scattering (SAXS/WAXS), differential scanning calorimetry (DSC), and small deformation oscillation were employed to investigate the crystallization kinetics of fat blends containing monoacid saturated triglycerides (H3) and a mixture of H3 and mixed acid saturated triglycerides (H2M, where H denotes long-chain saturated fatty acid and M denotes a medium-chain saturated fatty acid). For the H3 system, the time-resolved DSC signal revealed a two-step crystallization process aligned with the kinetic pathway identified via SAXS/WAXS. H3 first crystallizes in alpha form and quickly transitions into the beta polymorphic form. The rheological data on the complex modulus, due to the speed of the polymorphic transition, do not allow us to distinguish the two crystallization steps clearly. However, the alpha-beta transition complies well with literature data on monoacid saturated TAGs. The H3 + H2M system showed a two-step process in DSC and complex modulus, which could be associated with the polymorphic transition from the alpha to beta ' crystals. No further transition into the beta polymorph or segregation of the H3 fraction was detected, indicating the dominant role of H2M triglycerides. The SAXS data on the system suggest that H3 and H2M triglycerides formed a single solid phase, which is not supported by the DSC melting profile. The variation of cooling rate (5 vs 10 degree celsius/min) established minor differences in crystallization kinetics with their cause yet to be explored in greater detail. This study has generated valuable new insights concerning the polymorphic transition (alpha-beta ' and alpha-beta) in systems forming mixed crystals of monoacid and saturated mixed-acid TAGs using established methods and correlating them to blends of defined TAG group composition for the first time.

Crystallization from highly supersaturated, agitated (sheared and stirred) solution is a highly non-equilibrium process. Despite being an often observed and intended process, basic scientific research on the rheology of such systems is lacking. This paper presents findings on changes in flow properties and particle formation during crystallization out of highly supersaturated sucrose solution under shear. For this, sucrose solution is subjected to steady shear in a plate-plate rheometer until a high crystal fraction is reached. Rheo-microscopy is performed in order to allow in situ visual observation of the crystal formation. These experiments show the complex interactions of crystal growth and rheological properties. While a high amount of hard particles is formed, the system changes from a homogeneous solution to a highly concentrated hard-particle suspension. At the same time, overall viscosity and loss modulus drop significantly, while the storage modulus rises during crystallization. In addition, image analysis is performed on microscopy images taken at different stages of the process. It confirms that significant decrease in viscosity coincides with major crystal growth, which is explained by the decrease in solute concentration in the continuous phase.

This chapter provides an overview of the design principles and available technologies to design functional structured fat phases. Building on the introduction of the physical principles behind structured lipid phases the application of conventional oil modification techniques is discussed. Starting from basic principles the application of combined techniques as for example the use in directed interesterification is demonstrated. Here fractionation and interesterification are executed simultaneously. Furthermore the emerging field of non-triacylglycerol oil structuring is elucidated and evaluated. The different routes is commented on with respect to technical effectiveness and economical feasibility.

Native potato starch (PS-N) is enzymatically modified in the granular state using pullulanase (PUL) for the purpose of a specific partial molecular degradation of the polymers. The PUL compound is added to the aqueous starch suspension (40%, w/w) and processed. The process parameters are varied systematically (enzyme dosage [ENZ] 4/20 mL; pH of the suspension [pH 4.7/7.3]; hydrolysis temperature [TEMP] 40/50 degrees C, and hydrolysis duration [TIME] 20/120 min) and a new-developed heat-induced enzyme inactivation approach (storage of the partially dewatered moist starch for 120 min at 100 degrees C) is intended to terminate the hydrolysis. Morphological (LM, SEM, and CLSM) and thermal characterization (DSC) of the starch products indicate a partial damage of the granules and a partial loss of the semicrystalline structure owing to the heat treatment, which is confirmed by XRD. The molecular properties (SEC-MALS-DRI) are mainly controlled by the factors ENZ, pH, and TEMP, but the intended degradation of the amylopectin (AP) by cleavage of the alpha-1,6-linkages (debranching) is accompanied by a molecular degradation of the amylose (AM) fraction. However, both specificity of the hydrolysis and achievable gel strength are remarkably improved compared to acid-thinned products. Specific molecular degradation of granular potato starch using pullulanase-improved functional properties. A new-developed method basis is applied to terminate the enzymatic hydrolysis, and the gel properties of the modified starches are significantly improved compared to, e.g., conventional acid-thinned starches. image

The effect of composition on the polymorphic crystallization in blends of fully saturated and monounsaturated triglycerides was investigated (H3 denotes fully saturated, and H2U denotes monounsaturated triglycerides). Fully hydrogenated rapeseed oil (FHRO) and palm oil stearin (POSt) were used as H3 sources. Palm oil (PO) served as an H2U source. Different H3/H2U ratios and cooling rates (1, 5, and 10 degrees C min-1) were investigated. Differential scanning calorimetry, time-resolved small- and wide-angle X-ray scattering, and oscillatory shear experiments were employed to investigate the melting behavior as well as the nano- and microstructural development. The data reveal different kinetic pathways, even selective cocrystallization, depending on the molecular makeup of the H3 fraction. The POSt-PO blends first crystallize in an alpha phase that transitions into coexisting beta ' and beta phases. The FHRO-PO blends showed a longer persisting alpha phase that transitions into beta even before a beta ' phase could be identified. This indicated separate crystallization of H3 triglycerides. The polymorphic pathways are compared to the melting behavior and microstructural development during crystallization. Further, the question of mixed crystal formation in the H3 fraction of the FHRO-PO blends was addressed by studying H3 blend replicates in the absence of H2U triglycerides. This paper is the second part of a series investigating the interplay of polymorphic transition and mixed crystal formation.

In this study, two natural waxes, beeswax (BW) and sunflower wax (SFW), are combined with their hydrolyzed variants to deliberately alter the waxes' composition. The properties of the produced oleogels with different wax inclusion levels (4%, 8%, 12%, and 16% w/w) are investigated after defined intervals (2 days, 7 days, 3 weeks, and 3 months). To do so, the gels are monitored via penetrometry, microscopy, and calorimetry. Although the gels do not show any significant difference during storage in the micrographs, the calorimetric and firmness data reveal meaningful results. The heat of dissolution increases in every system investigated, indicating post-crystallization processes. Due to different solubilities of wax components, the critical gelling concentration is determined and the solid wax content is retrieved to further address the structure efficiency (S.E.). It is demonstrated that although the quantity of solids over time increases, the scaffolding effectiveness decreases in most cases. Only SFW, most likely due to sintering, shows an increase in S.E. over the storage time. Identified synergistic effects in BW and hydrolyzate mixtures decrease with increasing storage time. This work aims to contribute to a better understanding of the behavior of wax-based oleogels upon storage.Practical Applications: Although much is known about the gel properties of wax-based oleogels at short-term, the behavior over the storage period remains largely unresolved. However, this behavior is immensely important for a real application in fast and slow moving consumer goods. After all, products should always have the same consumer-relevant properties when stored at variable time frames. This applies to both food and pharmaceutical products. Knowledge of the behavior of wax-based oleogels in terms of a time-dependent change can help to choose a targeted product design and ensure product quality and consumer satisfaction.

Supersaturated sucrose solutions that have been sufficiently cooled without nucleation represent a metastable system in which agitation promotes fast crystallization. Applications of this physically interesting process can be found, for example, in the production of fondants in confectionery. This work considers supersaturated sucrose–water solutions under agitation, different temperatures, and concentrations as simplified fondant model systems. Although simple in composition, such solutions undergo complex kinetic and thermodynamic processes during crystallization under agitation. Main attention is paid to the torque during constant kneading of the samples at controlled temperature, accompanied by light microscopic examination of a characteristic sample. All torque curves show a characteristic minimum followed by a sharp peak during crystallization, which are attributed to an interplay of changes in concentration of the continuous liquid phase, formation of big conglomerates, and breaking of largest particles during continued growth. When comparing the crystallization times with classical nucleation theory, it is found that the variations are related to temperature and supersaturation in the same way as given by induction time models of thermodynamics and statistical physics.

The comparatively high amylose (AM) content in native pea starch leads to a good functionality in food and non-food products. Nevertheless, it has also been reported that pea starch tends to cause manufacturing problems more often than other starches. It has been suggested that this is due to substantial variation of the starch qualities originating from different pea starch varieties. Therefore, additional research which explores morphological, physicochemical, molecular, and techno-/functional properties of starches from multiple pea varieties is necessary. Here, a large variety of pea starches are analyzed. The structure and size of the starch granules is studied using scanning electron microscopy (SEM), laser particle sizing (LPS), and image analysis of optical microscopy (IAOM). The morphological appearance and size do not differ significantly between the pea cultivars. The AM content is determined with two methods, both based on iodine interaction with the AM helix. The method suggested here (SEC-prep) results in systematically higher AM content. This is due to better solubilization of the starch. Nevertheless, only small differences between the pea cultivars are observed. No differences in morphological appearance, particle size, and only minor differences in AM content, significant variations in the molar mass distribution of the total starch fraction (MwST) and of the AM fraction (M(w)AM) are found.

This work presents a starch extracted from jaboticaba seeds. The extraction yielded 22.65 +/- 0.63% of a slightly beige powder (a* 1.92 +/- 0.03, b* 10.82 +/- 0.17 and L* 92.27 +/- 0.24). The starch presented low protein content (1.19% +/- 0.11) and phenolic compounds (0.58 +/- 0.02 GAE. g) as contaminants. The starch granules showed small, smooth, irregular shapes and sizes between 6.1 and 9.6 mu m. The starch presented a high content of amylose (34.50%+/- 0.90) and a predominance of intermediate chain length (B1-chains 51%), followed by A-chains (26%) in the amylopectin. The SEC-MALS-DRI showed the starch had a low molecular weight (5.3.106 g.mol(-1)) and amylose/amylopectin content compatible with a Cc-type starch, confirmed in the X-ray diffractogram. Thermal studies showed a low onset temperature (T0 = 66.4 +/- 0.46 degrees C) and gelatinization enthalpy (Delta H = 9.1 +/- 1.19 J g(-1)) but a high-temperature range (Delta T = 14.1 +/- 0.52 degrees C). The jaboticaba starch proved to be a promising material for food and non-food applications.

This manuscript covers two aspects of the subject area described in the title. In order to improve the understanding and control of sucrose solubility in molasses it is believed that it is necessary to firstly gather experimentally detailed and consistent solubility and composition data. Secondly, the mathematical description of sucrose solubilities in molasses should be reconsidered. In the contribution data on 49 different molasses are described. The data show significant variation in both the sucrose solubility and the composition of the nonsucrose components. Current models to describe the solubility are discussed in light of thermodynamical considerations and their success in representing the data gathered.