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Annu Rev Food Sci Technol

Title:		High-Intensity Ultrasound to Improve Physical and Functional Properties of Lipids
Author(s):		Wagh A; Birkin P; Martini S;
Address:		"The Clorox Service Company, Pleasanton, California 94588; email: ashwini.wagh@aggiemail.usu.edu. Department of Chemistry, University of Southampton, Highfield, Southampton, United Kingdom S017 1BJ; email: prb2@soton.ac.uk. Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, Utah 84322; email: silvana.martini@usu.edu"
Journal Title:		Annu Rev Food Sci Technol
Year:		2016
Volume:		20151221
Issue:
Page Number:		23 - 41
DOI:		10.1146/annurev-food-041715-033112
ISSN/ISBN:		1941-1413 (Print) 1941-1421 (Linking)
Abstract:		"High-intensity ultrasound (HIU) has been used in recent years to change the crystallization behavior of edible lipids. This technique can be used in combination with other processing technologies to tailor lipids' functional properties and broaden their application for various food products. In general, sonication induces crystallization, increases crystallization rate, and generates a harder and more elastic crystalline network characterized by smaller crystals with a sharper melting profile. An important application of HIU is to improve the hardness and elasticity of shortenings that have a low content of saturated fatty acids and are free of trans-fats. This review summarizes recent research that used HIU to change the physical and functional properties of edible lipids and focuses on the importance of controlling processing variables such as sonication power level and duration and crystallization temperature"
Keywords:		Cooking Crystallization *Dietary Fats Elasticity Fats/*chemistry/*metabolism Food Preservation Oxidation-Reduction Temperature *Ultrasonic Waves Viscosity Volatile Organic Compounds/chemistry cavitation crystal morphology hardness power viscoelasticity;
Notes:		"MedlineWagh, Ashwini Birkin, Peter Martini, Silvana eng Review 2016/01/07 Annu Rev Food Sci Technol. 2016; 7:23-41. doi: 10.1146/annurev-food-041715-033112. Epub 2015 Dec 21"