Quantitative Assessment of Triacylglycerol Crystallite Thickness by 1H Spin-Diffusion NMR

A. Voda, R. den Adel, K. van Malssen, J.P.M. van Duynhoven

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

Properties and consumer appreciation of fat containing food products are greatly influenced by the growth of the
fat crystalline domains and their morphology. Various analytical methods can be exploited to provide insight into the multilength
scale microstructure of fat networks, but very few are able to discriminate structural features between different ways of processing
fats. We selected in this work methods that highlight the mesostructure of fat crystalline systems. In this respect, 1H spindiffusion
NMR and XRD methods were employed to determine the fat crystallite thicknesses (crystalline domain size). This is
the first attempt to quantify the mesostructure domains of triglyceride-based fat crystals by means of 1H spin-diffusion NMR experiments. The crystalline domain sizes determined by spin-diffusion NMR were found to be in good agreement with the crystallite thickness determined by the Scherrer analysis of the first order diffraction line from SAXS data. These results
demonstrate the ability of the NMR technique to characterize the mesostructure of fats in a quantitative manner. This method is of particular interest for the structure analysis of fats, especially because of the possibility to quantify the size of the crystalline domains in diluted systems where scattering techniques struggle with the amount of diffracting material.
Original languageEnglish
Pages (from-to)1484-1492
JournalCrystal Growth and Design
Volume17
Issue number4
DOIs
Publication statusPublished - 2017

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fats
Oils and fats
Triglycerides
Fats
Nuclear magnetic resonance
nuclear magnetic resonance
Crystalline materials
food
Diffraction
Scattering
Crystals
microstructure
Microstructure
products
scattering
diffraction
crystals

Cite this

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title = "Quantitative Assessment of Triacylglycerol Crystallite Thickness by 1H Spin-Diffusion NMR",
abstract = "Properties and consumer appreciation of fat containing food products are greatly influenced by the growth of thefat crystalline domains and their morphology. Various analytical methods can be exploited to provide insight into the multilengthscale microstructure of fat networks, but very few are able to discriminate structural features between different ways of processingfats. We selected in this work methods that highlight the mesostructure of fat crystalline systems. In this respect, 1H spindiffusionNMR and XRD methods were employed to determine the fat crystallite thicknesses (crystalline domain size). This isthe first attempt to quantify the mesostructure domains of triglyceride-based fat crystals by means of 1H spin-diffusion NMR experiments. The crystalline domain sizes determined by spin-diffusion NMR were found to be in good agreement with the crystallite thickness determined by the Scherrer analysis of the first order diffraction line from SAXS data. These resultsdemonstrate the ability of the NMR technique to characterize the mesostructure of fats in a quantitative manner. This method is of particular interest for the structure analysis of fats, especially because of the possibility to quantify the size of the crystalline domains in diluted systems where scattering techniques struggle with the amount of diffracting material.",
author = "A. Voda and {den Adel}, R. and {van Malssen}, K. and {van Duynhoven}, J.P.M.",
year = "2017",
doi = "10.1021/acs.cgd.6b00501",
language = "English",
volume = "17",
pages = "1484--1492",
journal = "Crystal Growth and Design",
issn = "1528-7483",
publisher = "American Chemical Society",
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}

Quantitative Assessment of Triacylglycerol Crystallite Thickness by 1H Spin-Diffusion NMR. / Voda, A.; den Adel, R.; van Malssen, K.; van Duynhoven, J.P.M.

In: Crystal Growth and Design, Vol. 17, No. 4, 2017, p. 1484-1492.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Quantitative Assessment of Triacylglycerol Crystallite Thickness by 1H Spin-Diffusion NMR

AU - Voda, A.

AU - den Adel, R.

AU - van Malssen, K.

AU - van Duynhoven, J.P.M.

PY - 2017

Y1 - 2017

N2 - Properties and consumer appreciation of fat containing food products are greatly influenced by the growth of thefat crystalline domains and their morphology. Various analytical methods can be exploited to provide insight into the multilengthscale microstructure of fat networks, but very few are able to discriminate structural features between different ways of processingfats. We selected in this work methods that highlight the mesostructure of fat crystalline systems. In this respect, 1H spindiffusionNMR and XRD methods were employed to determine the fat crystallite thicknesses (crystalline domain size). This isthe first attempt to quantify the mesostructure domains of triglyceride-based fat crystals by means of 1H spin-diffusion NMR experiments. The crystalline domain sizes determined by spin-diffusion NMR were found to be in good agreement with the crystallite thickness determined by the Scherrer analysis of the first order diffraction line from SAXS data. These resultsdemonstrate the ability of the NMR technique to characterize the mesostructure of fats in a quantitative manner. This method is of particular interest for the structure analysis of fats, especially because of the possibility to quantify the size of the crystalline domains in diluted systems where scattering techniques struggle with the amount of diffracting material.

AB - Properties and consumer appreciation of fat containing food products are greatly influenced by the growth of thefat crystalline domains and their morphology. Various analytical methods can be exploited to provide insight into the multilengthscale microstructure of fat networks, but very few are able to discriminate structural features between different ways of processingfats. We selected in this work methods that highlight the mesostructure of fat crystalline systems. In this respect, 1H spindiffusionNMR and XRD methods were employed to determine the fat crystallite thicknesses (crystalline domain size). This isthe first attempt to quantify the mesostructure domains of triglyceride-based fat crystals by means of 1H spin-diffusion NMR experiments. The crystalline domain sizes determined by spin-diffusion NMR were found to be in good agreement with the crystallite thickness determined by the Scherrer analysis of the first order diffraction line from SAXS data. These resultsdemonstrate the ability of the NMR technique to characterize the mesostructure of fats in a quantitative manner. This method is of particular interest for the structure analysis of fats, especially because of the possibility to quantify the size of the crystalline domains in diluted systems where scattering techniques struggle with the amount of diffracting material.

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