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<p>This study establishes a physicochemical framework linking lipid phase transitions to thermally responsive functionality in lipid-based flavor systems for high-moisture heated applications. Beef flavor oil was structured with palm fat to generate model oleogels. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) demonstrated that rapid thermally induced mass loss occurred when approximately 75% of the palm fat had melted, establishing a quantitative link between fat melting and accelerated volatilization near <i>T</i><sub>75%</sub>. To extend these properties into a particulate format, the same lipid phase was spray-dried using different emulsifiers and carrier materials. Because the lipid phase remained fully molten during drying, restoration of lipid crystallinity occurred through fat recrystallization during storage, which was quantified using a recrystallization index (<i>RI</i>) derived from DSC and time-domain nuclear magnetic resonance (TD-NMR). Fat recrystallization was modulated by the interplay of thermodynamic driving force, emulsifier properties, and carrier matrix characteristics. Storage at 4&#xa0;°C and − 18&#xa0;°C promoted recrystallization (<i>RI</i> &gt; 80%), whereas storage at 22&#xa0;°C suppressed it (<i>RI</i> = 0–60%). Pea proteins enhanced recrystallization, with protein solubility (21–37%) influencing recrystallization behavior, consistent with a heterogeneous nucleation mechanism, while inulin accelerated early-stage recrystallization relative to maltodextrin due to its lower glass transition temperature. These results show that lipid melting governs volatilization behavior in bulk oleogels, whereas fat recrystallization enables recovery of lipid structural order in spray-dried powders. Together, these findings provide a physicochemical basis for designing encapsulated lipid systems with thermally responsive properties for high-moisture food applications.</p>

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Linking Lipid Melting-Driven Volatilization Behavior in Bulk Oleogels to Fat Recrystallization in Spray-Dried Powders

  • 期刊论文

  • 发表日期：

    2026年7月1日

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  • Jian Zhang,
  • Jingyu Feng,
  • Huda Jerri

摘要

This study establishes a physicochemical framework linking lipid phase transitions to thermally responsive functionality in lipid-based flavor systems for high-moisture heated applications. Beef flavor oil was structured with palm fat to generate model oleogels. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) demonstrated that rapid thermally induced mass loss occurred when approximately 75% of the palm fat had melted, establishing a quantitative link between fat melting and accelerated volatilization near T75%. To extend these properties into a particulate format, the same lipid phase was spray-dried using different emulsifiers and carrier materials. Because the lipid phase remained fully molten during drying, restoration of lipid crystallinity occurred through fat recrystallization during storage, which was quantified using a recrystallization index (RI) derived from DSC and time-domain nuclear magnetic resonance (TD-NMR). Fat recrystallization was modulated by the interplay of thermodynamic driving force, emulsifier properties, and carrier matrix characteristics. Storage at 4 °C and − 18 °C promoted recrystallization (RI > 80%), whereas storage at 22 °C suppressed it (RI = 0–60%). Pea proteins enhanced recrystallization, with protein solubility (21–37%) influencing recrystallization behavior, consistent with a heterogeneous nucleation mechanism, while inulin accelerated early-stage recrystallization relative to maltodextrin due to its lower glass transition temperature. These results show that lipid melting governs volatilization behavior in bulk oleogels, whereas fat recrystallization enables recovery of lipid structural order in spray-dried powders. Together, these findings provide a physicochemical basis for designing encapsulated lipid systems with thermally responsive properties for high-moisture food applications.