Crystallization of lipids and lipid emulsions treated by power ultrasound: A review

Abstract

The actual food system with fat is always complex and fat crystal and fat crystal networks have important effects on the physical properties of food. Recently, power ultrasound (PU) had been widely recognized as an auxiliary technology of fat crystallization to modify food properties. This review expounded on the mechanism of ultrasonic crystallization, and summarized effects of various factors in the process of ultrasonic treatment on fat crystallization. Based on the above, combined with the application of ultrasound in emulsions, the ultrasonic fat crystallization effect in the emulsion system was judged and described. Research results indicated that PU could shorten the induction time of crystallization, accelerate the formation of crystal nuclei, and change the polymorphism of fat crystals. The product treated by PU formed smaller and more uniform crystals to produce a more viscoelastic fat crystal network. In emulsion systems, ultrasonic treatments showed the same effect, but the effect of ultrasonic crystallization on the emulsion stability was different due to fat crystals in different emulsion systems. Meanwhile, the importance of ultrasonic crystallization in lipid emulsions was emphasized, thus ultrasonic crystallization had great potential in emulsion systems.

Keywords:

• emulsion
• high-intensity ultrasound
• lipid crystal
• power ultrasound
• sonocrystallization

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by National Natural Science Foundation of China (31972112), National Natural Science Foundation of China (31471678) and Jiangsu Province Science and Technology Plan Project (BE2019369).