INFORM September 2024

32 • inform September 2024, Vol. 35 (8)

(LCA) were carried out to identify the critical factors that may limit the implementation of a potential biorefinery plant. The mod elling of the process was carried out on the basis of mass and energy balances, as well as the characteristics of the required equipment. TEA indicators such as minimum selling price (MSP), fixed capital investment, manufacturing costs were evaluated. A cradle-to-gate LCA approach and a functional unit (FU) of 1 kg of product (85% DF content) were considered. Impact categories such as global warming (GW), eutrophication, eco-toxicity, among others, were analysed. The results indicate that the production capacity achieves the plateau at about 56 kt y −1 , with an MSP value of 2.6 $·kg −1 . Furthermore, the GW profile was 8.76 kg CO 2 eq per FU, and the main hotspot is the alkaline digestion stage due to the use of potas sium hydroxide (KOH). Nevertheless, the management of the hulls from multi-product food plants and switching KOH production to renewable sources may reduce the profile in almost all categories analysed.

phic transition, do not allow us to distinguish the two crystalli zation steps clearly. However, the α–β transition complies well with literature data on monoacid saturated TAGs. The H3 + H2M system showed a two-step process in DSC and complex modulus, which could be associated with the polymorphic transition from the α to β′ crystals. No further transition into the β polymorph or segregation of the H3 fraction was detected, indicating the domi nant role of H2M triglycerides. The SAXS data on the system sug gest that H3 and H2M triglycerides formed a single solid phase, which is not supported by the DSC melting profile. The variation of cooling rate (5 vs 10 °C/min) established minor differences in crystallization kinetics with their cause yet to be explored in greater detail. This study has generated valuable new insights con cerning the polymorphic transition (α–β′ and α–β) in systems forming mixed crystals of monoacid and saturated mixed-acid TAGs using established methods and correlating them to blends of defined TAG group composition for the first time. Mathematical and computational modeling of fats and triacylglycerides Cordina, R. J., et al. , Comprehensive Reviews in Food Scienc and Food Saftey , 23, 2, 2024. https://doi.org/10.1111/1541-4337.13316 Fats and oils are found in many food products; however, their macroscopic properties are difficult to predict, especially when blending different fats or oils together. With difficulties in sourc ing specific fats or oils, whether due to availability or pricing, food companies may be required to find alternative sources for these ingredients, with possible differences in ingredient performance. Mathematical and computational modeling of these ingredients can provide a quick way to predict their properties, avoiding costly trials or manufacturing problems, while, most importantly, keep ing the consumers happy. This review covers a range of mathemat ical models for triacylglycerides (TAGs) and fats, namely, models for the prediction of melting point, solid fat content, and crystalli zation temperature and composition. There are a number of mod els that have been designed for both TAGs and fats and which have been shown to agree very well with empirical measurements, using both kinetic and thermodynamic approaches, with models for TAGs being used to, in turn, predict fat properties. The last section describes computational models to simulate the behavior of TAGs using molecular dynamics (MD). Simulation of TAGs using MD, however, is still at an early stage, although the most recent papers on this topic are bringing this area up to speed. Phospholipid self-assembly in cocoa butter provides a crystallizing surface for seeding the Form V polymorph in chocolate Stobbs, J.A., et al. , Crystal Growth & Design , 24, 7, 2024. https://doi.org/10.1021/acs.cgd.3c01130 The addition of specific phospholipids to chocolate was recently shown to direct the crystallization of cocoa butter to the desirable triclinic form V polymorph, thus achieving the most

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Thais Lomonaco Teodoro da Silva teaches and conducts food sci ence research at the Federal University of Lavras (UFLA), Brazil. Her research is focused on oleogels, lipid crystallization, and sonocrystallization.

Crystallization of fats is a complex process that has been exten sively studied over the decades. Research on the crystallization of edible fats is particularly challenging due to their intricate com position and unpredictable behaviour. Even minor changes at the nanoscale, whether in composition or crystallization conditions, can significantly impact the final properties of the fat. Recent stud ies have provided valuable and intriguing insights into this field. Interplay of polymorphic transition and mixed crystal formation in model fat systems Seilert, J., et al. , Crystal Growth & Design , 24, 3, 1146, 2024. https://doi.org/10.1021/acs.cgd.3c01164 Time-resolved small- and wide-angle X-ray scattering (SAXS/WAXS), differential scanning calorimetry (DSC), and small deformation oscillation were employed to investigate the crystallization kinetics of fat blends containing monoacid sat urated triglycerides (H3) and a mixture of H3 and mixed acid saturated triglycerides (H2M, where H denotes long-chain sat urated fatty acid and M denotes a medium-chain saturated fatty acid). For the H3 system, the time-resolved DSC signal revealed a two-step crystallization process aligned with the kinetic pathway identified via SAXS/WAXS. H3 first crystallizes in α form and quickly transitions into the β polymorphic form. The rheological data on the complex modulus, due to the speed of the polymor