Fats and oils are an important elements in human diet due to their caloric content and biological function. The basic building blocks of fats and oils are triacyl glycerides (TAGs) which are the main energy storage in humans and animals. The arrangement of TAGs at solid state was extensively studied over the years, however the understanding of the TAGs arrangement in liquid state is less explored although it has major effect on the nucleation initiation and crystal growth. The current research aims to explore the organization of TAGs at isotropic liquid state and relate it to the crystallization process and final crystal structure and morphology. For that, combination of experimental, theoretical, and computational method were used. first model saturated, i.e. tri-stearin, and unsaturated, i.e. tri-olein, TAGs were analyze and then complex system mimicking cocoa butter was analyzed, i.e. 1,3-dipalmitoyl-2-oleoylglycerol (POP), palmitoyl-oleoyl-stearoylglycerol (POS), and 1,3-distearoyl-2-oleoylglycerol (SOS).
- Daniel Golodnizky, Yulia Shmidov, Ronit Bitton, Carlos E. S. Bernardes, and Maya Davidovich-Pinhas “Isotropic liquid state of triacylglycerols” Journal of Molecular Liquids, 353, 118703 (2022).
- Daniel Golodnizky and Maya Davidovich-Pinhas “New insights into the thermodynamics and kinetics of triacylglycerols crystallization” Innovative Food Science and Emerging Technologies, 81, 103115 (2022).