The aim of this project is to investigate the crystallization process, kinetics, and morphology of different vegetable oils to gain a better understanding of the important parameters affecting the crystallization. This will help assessing and utilizing the potential during a fractionation process, where formed crystals and liquid oil is separated via filtration.
To carry out this investigation, crystallization and morphology of the formed crystals should be evaluated at different times and temperatures. This can be achieved by applying solid fat content measurements, differential scanning calorimetry (DSC) and microscopy images as a function of time and temperature of the crystallization process.
The presence of diglycerides and trisaturated triglycerides are known to affect the crystallization process why the effect of these and other factors such as pre-treatment of the oil will be investigated.
AAK is the world’s leading manufacturer of cocoa-butter equivalents (CBEs), a position obtained through continuous development. AAK aims to remain the leading player in the global CBE market which requires the ability to improve products, meet specific customer demands and be at the forefront research- and competition-wise as new customer trends and food regulations arise. Hence, new R&D projects are crucial in maintaining the global status AAK has today.
The project is aligned to UN's SGD:
