References of "DeWettinck, Koen"
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See detailMixed Component Oleogels Prepared Using Synergistic Combinations of Monoglyceride and Phytosterols
Sintang, Mohd Dona Bin; Rimaux, Tom; Danthine, Sabine ULg et al

Conference (2016, May)

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See detailCrystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
Kadiva, Sheida; De Clercq, Nathalie; Danthine, Sabine ULg et al

in European Journal of Lipid Science and Technology [=EJLST] (2016), 118

A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory ... [more ▼]

A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory rheology, XRD, and PLM were used for this purpose. All the techniques confirmed that at 20°C isothermal crystallization of all the blends is a two-step process with formation of α crystals in the first step and formation of β’ crystals in the second step. The blends with high amount of CBEs contained more high-melting triacylglycerols (TAGs) and diacylglycerol (DAG) in compare with CB acting as seed crystals enhancing the formation of a- crystals in the first crystallization step. Therefore, the induction time of the first crystallization step was inversely related to the amount of CBE. In contrast, the subsequent polymorphic transition was delayed by the presence of the CBE due to their low-melting TAGs. However, adding up to 5% CBE did not change the Foubert’s parameters for isothermal crystallization significantly. All the blends (except 5% HOSO CBE), had a mediated β’ crystallization. Picturing of the microstructure showed that for the CB and the blends up to 50% large microstructures, indicative of the bV polymorph developed during storage. At 100%, a dense network of spherulites was formed at the beginning of the crystallization period, but upon further storage, no large morphological changes were observed. Practical applications: In recent years, the production of CB has been delayed owing to its cultivation difficulty and low yield due to pest attack, while the world cocoa prices have increased with rising demand and higher chocolate consumption. Therefore, there is a need to develop low-priced and appropriate alternatives to CB. Accordingly, in this study two sunflower oil based CBEs were produced with fatty acid mixtures in the presence of immobilized 1,3-regiospecific lipase. The results from this study could help the fats and oils industries to extend their knowledge on the crystallization and polymorphic behavior of two enzymatically produced sunflower oil based CBEs. [less ▲]

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See detailInfluence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
Verstringe, Stefanie; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in Food Research International (2014), 62

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main ... [more ▼]

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main constituents of Myverol, monopalmitin and monostearin. The MAGs were added to PO in concentrations up to 8% and the blends were studied using different techniques (differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM)). The DSC crystallization profiles revealed an earlier onset of crystallization along with extra crystallization peaks when MAGs were added to PO. Combined with X-ray results, it could be concluded that the crystallization process of the blends is initiated by the MAGs crystallizing in the α form and then transforming to sub-α. The effect on the non-isothermal crystallization of the PO TAGs is confined to an earlier onset of crystallization, probably through a template effect, and an effect on the crystal structure coarseness. [less ▲]

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See detailMonitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
Danthine, Sabine ULg; DeClercq, Nathalie; Dewettinck, Koen et al

in Journal of Thermal Analysis and Calorimetry (2014)

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See detailInfluence of Cocoa Butter Diacylglycerols on the Isothermal Crystallization of Cocoa Butter
DeClercq, Nathalie; Danthine, Sabine ULg; Dewettinck, Koen

Conference (2012, May)

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See detailInfluence of monopalmitin on the crystallization behaviour of palm oil
Verstringe, Stefanie; Danthine, Sabine ULg; Depypere, Frederic et al

Conference (2012, May)

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See detailEnzymatic Interesterificationof Palm oil and Fractions: A Calorimetric Study
Danthine, Sabine ULg; De Clercq, Nathalie; Lefebure, Emilie ULg et al

Poster (2011, September)

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See detailEnzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods.
De Clercq, Nathalie; Danthine, Sabine ULg; Nguyen, Mai et al

Poster (2011, September)

Detailed reference viewed: 26 (6 ULg)