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ABSTRACT Plant‐based proteins continue to gain popularity as a sustainable alternative to animal proteins due to their nutritional, functional and health benefits. Dry and wet fractionation methods are increasingly being used for the production of value‐added pulse protein ingredients. The objective of this study was to compare the nutritional properties, protein quality, physicochemical properties and secondary structure of Australian faba bean and yellow pea protein concentrates and protein isolates obtained by dry and wet fractionation. Amino acid scores highlighted that faba bean and yellow pea protein isolates and concentrates were deficient in the sulphur‐containing amino acids, methionine and cysteine and tryptophan. Faba bean (63.7%) and yellow pea protein (63.0%) isolates had higher in vitro protein digestibility‐corrected amino acid scores compared to the protein concentrates, being 50.7% and 54.4%, respectively. Fourier‐transform infrared spectroscopy revealed different secondary structures between protein concentrates and isolates, especially for the amide I region. Faba bean and yellow pea protein concentrates had higher protein solubility (46.2% and 50.1%, respectively) and higher foaming capacity (65% and 59%, respectively) compared to the protein isolates. Water‐holding capacity was higher for faba bean and yellow pea protein isolates, being 4.3% and 4.0 g/g, respectively. These findings demonstrate that faba bean and yellow pea protein concentrates and isolates have unique functional properties that can be exploited for use in a diverse range of new and existing food applications.

ABSTRACT: In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular–weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular–weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller. The triglycerides were presented as the mixture crystal forms (α, βʹ, and β crystal) in 25 S, AMF, and their distilling products, and it was transformed gradually to a single form as the increasing of distilling temperature. Moreover, the accumulated pattern of triglycerides was double chain length in 25 S, AMF, and their distilling products. These results provide a new approach to obtain the milk fat fractions with different properties, and the findings of this study enrich the theoretical basis of milk fat separation in practical production.

为开发代可可脂系列产品，介绍了采用油盘冷房结晶-高压膜压滤机过滤的精炼棕榈仁油干法分提生产棕榈仁硬脂工艺。对该工艺操作控制要点进行了说明，并对生产中的一些问题进行了讨论，将该工艺制备的棕榈仁硬脂及其氢化硬脂与天然可可脂和商业氢化棕榈仁硬脂代可可脂产品质量进行了对比。原料油主要质量指标为酸值(KOH)≤0.3 mg/g、碘值(I)16~19 g/100 g、熔点25~28 ℃和固体脂肪含量(25 ℃)≥18%。适合的工艺条件为预冷温度29~30 ℃，预冷时间3 h，冷房温度17~19 ℃，冷房结晶时间6~8 h，油结晶温度25~27 ℃，过滤压力0~0.3 MPa、挤压压力1.6~1.8 MPa。产品主要质量指标为酸值(KOH)≤0.3 mg/g、碘值(I)5.6~7.5 g/100 g、熔点30~34 ℃、固体脂肪含量(30 ℃) 34%~44%。采用该工艺所得棕榈仁硬脂的熔点和固体脂肪含量与天然可可脂相当，氢化后产品在25~30 ℃的固体脂肪含量高于商业氢化棕榈仁硬脂代可可脂。 In order to develop cocoa butter substitute series products,the process of dry fractionation of refined palm kernel oil using oil pan-cold room crystallization and high pressure membrane filter pressing to produce palm kernel stearin products was introduced. The operational control points of the process were described, and some problems in production were discussed. The quality of palm kernel stearin and its hydrogenated stearin prepared by the process was compared with that of natural cocoa butter and commercial hydrogenated palm kernel stearin cocoa butter substitute products.The main quality indicators of refined palm kernel oil were as follows: acid value≤0.3 mgKOH/g,iodine value 16-19 gI/100 g,melting point 25-28 ℃ and solid fat content(25 ℃)≥18%. The suitable process conditions were obtained as follows: precooling temperature 29-30 ℃，precooling time 3 h，cold room temperature 17-19 ℃，cold room crystallization time 6-8 h,oil crystallization temperature 25-27 ℃，filtration pressure 0-0.3 MPa and pressing pressure 1.6-1.8 MPa.The main quality indicators of product were as follows: acid value≤0.3 mgKOH/g,iodine value 5.6-7.5 gI/100 g,melting point 30-34 ℃ and solid fat content (30 ℃)34%-44%. The melting point and solid fat content of palm kernel stearin obtained by the process were comparable to those of natural cocoa butter, and the solid fat content of its hydrogenated product was higher than that of commercial palm kernel stearin cocoa butter substitute at 25-30 ℃.

Dry fractionation is low in energy and water use and thus a sustainable option to obtain protein-rich ingredients. Air-classification is used to remove starch from legumes, and electrostatic separation can be used to remove fibres from other starting materials like oilseeds. Flour from oil-rich crops needs to be de-oiled to facilitate dry fractionation, which involves the use of organic solvents or mechanical pressing and might affect the ingredient functionality. This research evaluated if the functionality of soy and lupin is affected by solvent de-oiling and electrostatic separation. Industrially toasted soy and lupin flour contained native protein, which was preserved upon electrostatic separation, de-oiling with hexane and de-oiling with acetone, but ethanol de-oiling resulted in protein denaturation. De-oiling with ethanol or hexane is preferred over de-oiling with acetone based on the flavour profile after de-oiling. The use of different solvents affected the solubility to a different extent and electrostatic separation resulted in a similar or higher solubility of the ingredients (22–49 %), dependent on the solvent, crop and pH condition used. Overall, electrostatic separation resulted in protein-enriched ingredients (43 %DM - 67 %DM Nfactor=5.7) that show potential for application as stabilizers in emulsion-based systems like dressings or frozen foam-based systems like ice-cream.

The effect of using oat protein concentrates from different sources on the techno/functional properties of pea protein high-moisture extrudates (HME) have been investigated. The oat protein fractions were commercially produced by wet milling (OP) or produced by dry fractionation (OA) in our pilot plant facilities. The texture cutting force of HME was significantly increased by the inclusion of OP and had higher anisotropy, while addition of OA did not influence the texture. Addition of both oat sources to the pea mixture led to higher water and oil binding ability on both initial dry ingredients and extrudates. The color of the meat analogues was significantly affected by the type of oat added. CLSM image analysis of the extrudates showed that the type of oat used influenced fiber alignment and apparent porosity of the protein network. Post-extrusion treatment with water at 80 °C/20 min of the extrudates significantly reduced the cutting strength of the meat analogues and significantly caused a shift toward a lighter color. The reduction of texture strength of extrudates with OP rendered it similar to cooked chicken samples, while extrudates with OA showed a more resilient fiber strength to the hot water treatment. [ABSTRACT FROM AUTHOR]

In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular–weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular–weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller. The triglycerides were presented as the mixture crystal forms (α, βʹ, and β crystal) in 25 S, AMF, and their distilling products, and it was transformed gradually to a single form as the increasing of distilling temperature. Moreover, the accumulated pattern of triglycerides was double chain length in 25 S, AMF, and their distilling products. These results provide a new approach to obtain the milk fat fractions with different properties, and the findings of this study enrich the theoretical basis of milk fat separation in practical production. [ABSTRACT FROM AUTHOR]

The seed oil of Carapa guianensis, known as crabwood oil (CWO), is distinguished for its medicinal and cosmetics applications, attributed to its bioactive components and lipid profile. CWO and its dry and solvent fractionation were studied, with a focus on physicochemical functionality and the partitioning of known bioactive compounds, such as limonoids and sterols. Important bioactive components, including limonoids and sterols, were partitioned depending on the fractionation method; in particular, there is a direct dependence on solvent polarity. There was a very strong solid fraction yield–solvent polarity with a high linear slope of −121.3%. The partitioning of the lipids is significant enough to drive measurable and predictable changes in the physical properties. Palmitic (P: C16:0) and oleic (O: C18:1) fatty acids account for about 60% of the total fatty acid composition of the TAGs of CWO and its fractions. The most abundant limonoid is methyl angolensate (from 28 to 39%), followed by Trichilin A (from 13% to 22%). Gedunin and Andirobin were more abundant in the liquid fractions, whereas Carapanolides (less than 1.3%) were more present in the olein fractions. The crystallization and melting temperatures of the solid fractions were up to 26 °C, compared to 11°C for CWO, and were particularly strongly correlated to the polarity of the solvents. The SFC profile indicated semi-solid fats, with the solid fractions showing up to 19% at 18 °C, twice the SFC in CWO. The fractions demonstrated a wide range of distinguishable microstructures. The shapes include well-organized spherulites and needle-like and rod-like crystals with sizes varying from 5 to 250 µ, suggesting that they are likely to have different flow characteristics and feel to the skin and mouth. There is a potential to make unique compositions with significantly different properties, with antimicrobial and antifungal efficacy due to the bioactive components of CWO through fractionation, using polarity as a predictive tool. [ABSTRACT FROM AUTHOR]

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads. [ABSTRACT FROM AUTHOR]

The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of PBPIs produced with different technologies and classified into four categories i.e., flours, dry-fractionated proteins, wet-extracted proteins, and texturized vegetable proteins. The results highlighted a remarkable variability in the acrylamide contamination in all the classes under investigation, with the flours showing the lowest mean acrylamide content (280 µg kg−1) compared with the wet-extracted proteins that showed the highest (451 µg kg−1). These differences could likely be associated with the different processing technologies used to obtain the protein ingredients. These findings suggest the need to monitor acrylamide formation during the processing of PBPIs and, consequently, to study mitigation strategies when necessary. [ABSTRACT FROM AUTHOR]

Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%. [ABSTRACT FROM AUTHOR]

In this study, gels were successfully prepared at room temperature from mixtures of dry fractionated faba bean protein concentrate (FPC) and λ-carrageenan (λ-CGN), through acidification with glucono-δ-lactone (GDL). At neutral pH, the mixtures were shear thinning liquids, although the shear viscosity increased dramatically with λ-CGN addition. After adding GDL, the gelling kinetics were followed through small amplitude oscillatory rheology for 19 hours, at which point all gels had reached a gel modulus plateau. Elastic moduli for the prepared gels were in the range of 1500 – 4500 Pa, dependent on FPC:λ-CGN ratio and concentrations, and final pH (3.5 – 4). Rheological data further indicated the gels had properties typical of aggregated particle gels, e.g., low yield strains (∼1%). All gels showed some syneresis upon centrifugation (2000g), with the least amount of syneresis (15 – 20%) at the highest λ-CGN concentrations (1.5 – 2%). FPC is a good emulsifier, and gelled emulsions were successfully prepared. Inclusion of emulsion droplets had significant impact on the gel network, with ∼40% and ∼60% increased gel storage modulus at 20% and 30% oil, respectively. Preparing similar formulations using a more extensively processed commercial faba bean protein isolate was also attempted, but this resulted in poor gels with very high syneresis. This indicates that dry fractionation methods may be beneficial to preserve native protein functionality.

Macauba palm fruits (Acrocomia aculeata and Acrocomia totai) are emerging as sources of high-quality oils from their pulp and kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack of suitable deoiling parameters and integrated protein recovery methods. Therefore, the present study aimed to produce protein concentrates from MKM using sieve fractionation. The deoiling parameters, comprising pressing, milling, and solvent extraction, were improved in terms of MKM functionality. The combination of hydraulic pressing, milling to 1 mm, and the hexane extraction of A. aculeata kernels resulted in MKM with the highest protein solubility (77.1%), emulsifying activity index (181 m2/g protein), and emulsion stability (149 min). After sieve fractionation (cut size of 62 µm), this meal yielded a protein concentrate with a protein content of 65.6%, representing a 74.1% protein enrichment compared to the initial MKM. This protein concentrate showed a reduced gelling concentration from 8 to 6%, and an increased emulsion stability from 149 to 345 min, in comparison to the MKM before sieving. Therefore, sieve fractionation after improved deoiling allows for the simple, cheap, and environmentally friendly recovery of MKM proteins, highlighting the potential of macauba kernels as a new source of protein. [ABSTRACT FROM AUTHOR]

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads.

Abstract Faba bean (Vicia faba L.) has attracted increasing interest as a high source of proteins for human nutrition. However, the application of faba bean proteins is still limited due to their low functional properties. Several processing technologies were used to enhance these features starting with the selection of the appropriate pretreatments to favorize protein extractability and to ensure their safety by removing/degrading the antinutritional factors; extraction methods (dry fractionation or wet extraction) and posttreatments to produce multifunctional protein ingredients. In this frame, this review aims to provide a better understanding of the production chain of faba proteins and discuss the impact of processing on protein characteristics based on a recent critical compilation of scientific literature. The different processing applied to faba proteins impacted different degrees of nutritional, functional, sensory, and biological properties. Depending on the final food product, a combination of technologies can be designed to meet specific properties. It must be kept in mind that besides quality, price, sustainability, and scaling up feasibility are relevant factors to consider in the selection of processing.

For holistic and concise decision support, it is essential to assess the sustainability of pea protein production pathways from the technical, economic, and environmental perspectives. Although regarded as the most sustainable protein extraction process, sustainability assessment of different dry fractionation pathways has not yet been carried out. To address this limitation, this study carried out a comparative techno-eco-environmental assessment of three different dry fractionation scenarios, a baseline, and two pathways with upstream pre-treatment methods of Radio Frequency (RF) treatment and Infrared Radiation (IR) treatment. Process Separation Efficiency (PSE), Life Cycle Assessment (LCA), and Techno-economic Assessment (TEA) were performed. Findings from the study showed that the RF-treated and IR-treated pea seeds produce higher yields of protein concentrates with higher protein content, as compared to the baseline. However, the higher protein separation efficiency could not comparatively offset the capital costs, processing costs, and higher energy demand associated, causing it to be outperformed by the baseline, in the economic and environmental dimensions. Although the IR treatment pathway performed better than RF treatment environmentally, it performed the least at the economic criteria. Overall, performance levels carried out using economic and protein quality value improvement for eco-efficiency assessment showed that it is very salient to consider all these three criteria integratively when assessing the sustainability performance of protein extraction pathways to identify trade-offs amongst the different dimensions. Moreover, competitive advantage played a key role in the eco-efficiency performance levels. We therefore recommend that further studies to be conducted including the product techno-functionality for a broader and more holistic perspective. [ABSTRACT FROM AUTHOR]

Medium-chain fatty acids (MCFA) are associated with various health benefits, such as enhanced insulin sensitivity and reduced appetite. The study explored the potential of combining dry or solvent fractionation with short-path distillation (SPD) to obtain milk fat (MF) fractions enriched in MCFA. By using only SPD, a 2-fold increase in MCFA and an 18-fold increase in α-tocopherol in distillates was obtained compared to native MF. The distillate has a lower melting temperature than does MF. Pre-fractionation processes before SPD did not lead to an additional increase in MCFA. The study demonstrates the potential of SPD to produce MF fraction (distillate) with significant enrichment in MCFA, differed thermal behavior, and increased α-tocopherol content while keeping the FA composition and thermal properties of the remaining fraction (retentate) similar to MF as only 10% of the milk fat have been removed. • Article highlights. • SPD efficiently produces milk fat fraction enriched in SCFA, MCFA, and vitamin E. • Combining dry and solvent fractionation yields no further enrichment in MCFA. • Fractionation and SPD significantly impact MF's thermal behavior. • Distillate fraction's thermal behavior was unchanged by combining SPD and fractionation. [ABSTRACT FROM AUTHOR]

The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of PBPIs produced with different technologies and classified into four categories i.e., flours, dry-fractionated proteins, wet-extracted proteins, and texturized vegetable proteins. The results highlighted a remarkable variability in the acrylamide contamination in all the classes under investigation, with the flours showing the lowest mean acrylamide content (280 µg kg−1) compared with the wet-extracted proteins that showed the highest (451 µg kg−1). These differences could likely be associated with the different processing technologies used to obtain the protein ingredients. These findings suggest the need to monitor acrylamide formation during the processing of PBPIs and, consequently, to study mitigation strategies when necessary.

Macauba palm fruits (Acrocomia aculeata and Acrocomia totai) are emerging as sources of high-quality oils from their pulp and kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack of suitable deoiling parameters and integrated protein recovery methods. Therefore, the present study aimed to produce protein concentrates from MKM using sieve fractionation. The deoiling parameters, comprising pressing, milling, and solvent extraction, were improved in terms of MKM functionality. The combination of hydraulic pressing, milling to 1 mm, and the hexane extraction of A. aculeata kernels resulted in MKM with the highest protein solubility (77.1%), emulsifying activity index (181 m2/g protein), and emulsion stability (149 min). After sieve fractionation (cut size of 62 µm), this meal yielded a protein concentrate with a protein content of 65.6%, representing a 74.1% protein enrichment compared to the initial MKM. This protein concentrate showed a reduced gelling concentration from 8 to 6%, and an increased emulsion stability from 149 to 345 min, in comparison to the MKM before sieving. Therefore, sieve fractionation after improved deoiling allows for the simple, cheap, and environmentally friendly recovery of MKM proteins, highlighting the potential of macauba kernels as a new source of protein.

Palm fatty acid distillate (PFAD) is a rich source of vitamin E. As compared to other vegetable oil, PFAD has higher tocotrienol (70–80%) over tocopherol content, which makes it a valuable source for vitamin E extraction. Current vitamin E extraction methods are not sustainable due to the intensive usage of chemical and high operational cost. Hence, the present study investigated for the first time using dry fractionation process as a green and economical pretreatment method for separating solid fraction (stearin) and liquid fraction (olein) in order to concentrate vitamin E from PFAD in olein fraction. We examined the dry fractionation conditions: crystallization ending temperature (36–44 °C), cooling rate (0.3 and 1.5°C min−1), stirring speed (20–125 rpm), and holding time (0–60 min) on the composition of unsaturated and saturated fatty acids as well as vitamin E content in liquid fraction (olein) and solid fraction (stearin) using gas chromatography and high performance liquid chromatography, respectively. In most of these conditions, vitamin E was ultimately higher in olein fraction as compared to stearin fraction, which is correlated with the high degree of unsaturation. Under a cooling rate of 0.3°C min−1, 90 rpm stirring speed, and ending crystallization of 38 °C, the highest vitamin E rich olein fraction was attained with 1479 ± 10.51 ppm in 50 g olein fraction as compared to 1366 ± 7.94 ppm in 500 g of unfractionated PFAD. [ABSTRACT FROM AUTHOR]

Sunflower meal, a by-product of oil extraction from sunflower seeds, is an important protein source in domestic as well as European feed industry. There is a common interest for the proper utilization of sunflower meal and for the development of an effective fractionation process in order to obtain a nutritionally improved sunflower meal. This paper proposes and compares two dry fractionation processes for the improvement of sunflower meal protein content on a laboratory scale. The first phase of both processes included two step milling using a hammer and roller mill. In the second phase, the ground sunflower meal was fractionated by sieving or by air classification. Results indicated that the implementation of any of the suggested processes improved protein content of the starting sunflower meal to a level sufficient to categorize it as "high-protein" according to current national regulation on animal feed quality, with the fraction yields over 50%. For the air classification process the most promising result was achieved for air flow of 7 m3 /h (12.8% relative protein enrichment, 56.42% fraction yield). For the fractionation process with sieving as a separation step, when fractions smaller than 350 µm were conjoined, relative protein enrichment of 28.5% and fraction yield of 51.17% were achieved. The high protein content (48.81% on dry basis) of the joined fraction enables enough space for optimizing the protein content - fraction yield ratio of obtained sunflower meal. By applying sieves with larger aperture, it is possible to obtain higher yields of sunflower meal categorized as high-protein on account of a slight decrease in protein content, which gives this process a certain flexibility and potential for application on a larger scale.

Coarse (CF) and Fine (FF) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and CF. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g−1, whereas raffinose (39.9 mg g−1) was abundant in chickpea. Antinutritional factors were significantly enriched in FF, whereas decreased in CF. Total-reflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg−1 in pea and yellow lentil, respectively. A significant shift of minerals was observed in FF, but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea FF showed a protein content higher than 55 g 100g−1. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.

Physical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 °C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small‐angle (SAXS) and wide‐angle (WAXS) X‐ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle. For UCF, the main polymorphic form crystallized under selected conditions was the β'2. α and β'1‐forms appeared in trace amounts. β2‐form was obtained after storage at 25 °C for 3 months. Stearins obtained at 26 (S‐26) and 24 °C (S‐24) showed a similar polymorphic behavior. However, S‐26 with improved physical properties might be more suitable for chocolate production or as a trans‐fat alternative than UCF. Stearin fraction obtained at 29 °C (S‐29) had a complex polymorphic behavior. The α‐form was the first polymorphic form detected followed by β'2‐form. There was a polymorphic transition from α to β'1‐form but no transition between β'‐forms. They were independent to each other showing fractionation in two different solid solutions. Increased contents of the triacylglycerols (TAG) SOA and SOB together with lower contents of SOO compared to UCF led to co‐crystallization because there was no complete compatibility among all TAG present in S‐29. β1‐form crystallized after storage forming crystals with a double‐layer arrangement and a characteristic morphology. This form could be useful for accelerating crystallization process in melted liquid systems. [ABSTRACT FROM AUTHOR]

In the present work, the physicochemical properties of soybean-based DAG (SDAG), especially the effects of dry fractionation on crystallisation properties, were investigated. The solid portion (SF) and liquid portion (LF) were obtained by dry fractionation of SDAG. The physicochemical properties of soybean oil, SDAG, LF, and SF were investigated, including the determination of acylglycerol composition, fatty acid (FA) composition, slip melting point (SMP), iodine value (IV), solid fat content (SFC), X-ray diffraction (XRD), and differential calorimetry (DSC). The DAG content of SF (44.79 ± 0.87%) was higher than SDAG (41.94 ± 1.28%) and LF (42.22 ± 0.29%). After fractionation, SF contained higher levels (p < 0.05) of saturated fatty acids (SAFA) and lower levels (p < 0.05) of unsaturated fatty acids (UFA) than LF and SDAG, which was in accordance with the differences in IV and SMP. The SFC of SF (0°C, 17.25 ± 0.65%; 20°C, 10.66 ± 0.28%; 40°C, 3.47 ± 0.14%) was significantly higher than those of LF and SDAG (p < 0.05). With respect to the crystal structures, it was demonstrated that SF contained more β' crystals than SDAG and LF and could be better used in shortening. Overall, the present work provides a theoretical basis for the industrial applications of SDAG and its fractions. [ABSTRACT FROM AUTHOR]

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This work investigates the molecular interactions within the main triacylglycerols constitutive of palm oil, all having a key role in the multi-step dry fractionation process. Identification of these interactions is possible thanks to the establishment of binary and ternary phase diagrams, using differential scanning calorimetry (DSC) and powder X-ray diffraction (XRD) at variable temperature. The following systems were selected: PPP-POP, PPP-OPP, PPP-POO, POP-OPP, POP-POO, OPP-POO, PPP-POP-POO and PPP-OPP-POO (P: palmitic acid and O: oleic acid), and analyzed in direct mode (heating at 5 °C/min., after melting and quenching at −60 °C), and after tempering for three months at 20 °C (tempered mode). DSC makes it possible to bring out crystallization and melting phenomena associated to polymorphic transitions, which are further characterized (crystalline forms) by XRD. The results show that unsaturated are poorly soluble in fully saturated triacylglycerols, that the intersolubility decreases in proportion to the number of unsaturated fatty acids, that positional isomerism (POP/OPP) has a major impact, that OPP may induce formation of molecular compounds and that co-crystallization properties are highly modified by tempering depending on the polymorphic properties of the systems. This provides a better understanding and allows for effective control of the palm oil dry fractionation process.

Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g−1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55–18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts. FPR had a lower protein content (64.1%, dry matter (DM)) compared to FPI (90.1%, DM), due to the inherent limitations of air classification. Of the two ingredients, FPR demonstrated superior functionality, including higher protein solubility (85%), compared to FPI (32%) at pH 7. Foaming capacity was higher for FPR, although foam stability was similar for both ingredients. FPR had greater gelling ability compared to FPI. The higher carbohydrate content of FPR may have contributed to this difference. An amino acid (AA) analysis revealed that both ingredients were low in sulfur-containing AAs, with FPR having a slightly higher level than FPI. The potential nutritional benefits of the aqueous process compared to the dry process used in this study were apparent in the higher in vitro protein digestibility (IVPD) and lower trypsin inhibitor activity (TIA) in FPI compared to FPR. Additionally, vicine/convicine were detected in FPR, but not in FPI. Furthermore, much lower levels of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) were found in FPI compared to FPR. The life cycle assessment (LCA) revealed a lower environmental impact for FPR, partly due to the extra water and energy required for aqueous processing. However, in a comparison with cow’s milk protein, both FPR and FPI were shown to have considerably lower environmental impacts.

Abstract: High‐protein rice flour (HPRF), a coproduct of enzymatic processing for rice syrup production, and broken rice (feedstock) were collected from a commercial source and characterized for chemical composition and phosphorus (P) profile. The effects of dry fractionation, wet extraction/leaching, and particle size reduction on protein enrichment and phytate removal were also investigated. The HPRF contained 68.72, 7.54, 3.66, 8.27, and 11.56 (% dry matter) of protein, oil, ash, residual starch, and other carbohydrates, respectively, equivalent to 90% starch reduction and more than sevenfold increase in protein, oil, and ash over broken rice. Sieving or particle size reduction followed by sieving caused about 5% increase in the protein content. Protein extractability from HPRF was very low over a wide pH range regardless of sample particle sizes, indicating total protein denaturation by the commercial process, but leaching HPRF in an aqueous medium or aqueous ethanol enriched its protein by 10%. HPRF contained 4.41, 0.27, 3.00, and 7.68 (mg g−1 dry matter) of phytate P, inorganic P, rest of P and total P, respectively, representing 7.0‐, 2.7‐, 5.2‐, and 5.9‐fold increase, respectively, over the four types of P found in broken rice. High phytate P in HPRF raises environmental concerns, since excess P excretion into manures is expected when fed to animals. About 15% phytate could be removed by leaching HPRF in an aqueous medium having a mild acidic to mild alkaline pH, but not with aqueous alcohol. [ABSTRACT FROM AUTHOR]

Background. Many studies have demonstrated the potential health benefits of consuming more high-fibre cereal-based food products. Therefore, there is a need to discover new ways to improve the overall nutritional balance of refined cereal products and focus on increasing their dietary fibre content, at the expense of readily digestible carbohydrates. Material and methods. Lab-scale milling and sieving of whole rye grain was used to obtain two fractions rich in dietary fibre. The fractions were analysed and compared, in terms of microstructure, chemical composition and nutritional quality. Results. The two fractions significantly obtained differed in their particle size and contents of minerals, available saccharides, and nutritional fractions of starch and dietary fibre and its major components. The total dietary fibre concentrations in the coarse and fine fractions were 50.0 and 36.0 g/100 g, respectively, i.e. three and 2.2 times higher than that of wholegrain rye flour. Both fractions also differed in their relative proportions of major fibre components. In the fine fraction, the levels of soluble fibre, as well as soluble arabinoxylans and fructans, were significantly higher than those in the coarse fraction. Conclusions. It was shown that the application of a simple dry-fractionation method to wholemeal rye flour allows the preparation of two rye products which can serve as concentrated sources of dietary fibre low in available saccharides. [ABSTRACT FROM AUTHOR]

Edible insects have emerged as an alternative source for feed and food. Fractionation is considered as a promising strategy to produce standardised insect-based intermediates to augment industrial applicability and consumer acceptance. So far, mainly wet fractionation techniques were studied to separate insect components and concentrate protein. This study investigated a dry fractionation approach to yield protein-enriched and differently composed fractions of mealworm larvae ( Tenebrio molitor). The influence of post-harvest procedures including different pre-treatments (blanching, freezing, etc.), drying methods (oven drying, fluidized bed drying, freeze-drying, etc.), and defatting on physico-chemical properties of the larvae were studied. Furthermore, the impact of pre-processing on disintegration of larvae during roller milling was investigated via sieve classification. Applied post-harvest process chain significantly affected the colour, dimensions, apparent density, and hardness of dried larvae with an impact on fractionation behaviour and characteristics of the obtained fractions. Drying at elevated temperatures caused pronounced darkening and shrinkage due to browning reactions and tissue collapse. Mechanical properties were affected as well leading to heterogeneous particle size distributions after milling and sieving. A large fraction of particles <500 µm was determined for samples exhibiting low mechanical hardness such as freeze-dried and defatted larvae. Significant differences in macro-nutrient composition of the sieving fractions were found deviating in chitin (3.6-16.1%db), protein (52.5-58.2%db) and fat (21.4-26.6%db) content. Highest protein recovery of max 72% was determined in the particle size fraction 500-1000 µm. Concluding, these results provide insights into physico-chemical characteristics of mealworms affected by pre-treatment and drying. The potential of dry fractionation techniques for protein enrichment and delivery of a variety of differently composed mealworm fractions was demonstrated and may provide an interesting potential to optimize water and energy consumption during insect fractionation. [ABSTRACT FROM AUTHOR]

Dry fractionation of palm oil can be conducted as a multi-step process; this gives rise to new softer and harder fractions having multitudes of applications in fat foods. This work focuses on the liquid fractions obtained following a triple-step fractionation; the cloud point was measured on a set of 125 palm oil, olein, super olein and top olein samples, with the intention to correlate this value to the compositional properties. The Mettler cloud point, the diacylglycerol content, some selected single or groups of triacylglycerols and the iodine value (in total, 11 variables per sample) were measured and entered in a statistical model. A principal component analysis (PCA) was first carried out from which different sub-groups were highlighted. In each sub-group, various regressions (simple linear, simple non-linear and multiple linear) were applied and 28 significant equations were derived. Out of these, one multiple linear regression involving the iodine value, the UUU and PPP contents showed the best correlation with the Mettler cloud point. This equation was selected to predict the cloud point since it was further successfully validated by using a set of 25 other independent samples. A partial least square (PLS) regression was tested and also considered adequate to predict the cloud point. [ABSTRACT FROM AUTHOR]

Palm oil is rich in minor components that impart unique nutritional properties and need to be preserved. In this context, refining technologies have been improved, with the dual temperature deodorizer, the double condensing unit and the ice condensing system. The DOBI is a good tool to assess quality of the crude palm oil and its ability to be properly refined. Specially refined oils open a market for new high quality products (golden palm oil, red palm oil, white soaps, etc.). Palm oil is a good candidate for the multi-step dry fractionation process, aiming to the production of commodity oils and specialty fats (cocoa butter replacers). New technological developments allow quality and yield improvements. Palm oil and fractions are also valuable feedstock for enzymatic interesterification in which applications are for commodity oil (low-trans margarines and shortenings) and for special products (cocoa butter equivalents, infant formulation, …).

With his work on animal fat and identification of fatty acids, Chevreul was a pioneer in organic chemistry. As Chevreul, I had a passion for organic chemistry too. It was then, an honour and a pleasure to present in 2008 at EFL in Athens this presentation entitled “From organic chemistry to fat and oil chemistry” because my background in organic chemistry helped me all along my professional career to understand and implement new developments related to oil and fat technology and processing. Among the topics which I worked out, I highlighted more particularly the following subjects: the degumming chemistry of oil and fat; the improvement of physical refining; a new chemical analytical tool for the dry fractionation; new development in the dry fractionation

Characteristics of crude palm oil are high FFA and DAG contents. High DAG content may affect throughput and yield during fractionation: high-grade specialty fats such as hard palm mid fraction require premium crude palm oil to secure adequate crystallization properties. Moreover, DAGs are generally considered the main precursors for the formation of glycidyl esters during high-temperature deodorization. The purpose of this study was to investigate the effect of enzymatic remediation on the reduction of FFA and DAG in crude palm oil. In practice, series of process parameters (vacuum and reaction time) were investigated, and the quality of enzymatically remediated crude palm oils was examined in terms of FFA and DAG reduction, TAG composition, and SFC and DSC melting profiles. Fully refined enzymatically remediated palm oils were then dry fractionated. The quality of the oleins derived from the enzymatically remediated palm oil was compared to that of regular RBD palm oleins. [ABSTRACT FROM AUTHOR]