Physicochemical and Rheological Properties of Crystallized Blends Containing <Emphasis Type="Italic">trans</Emphasis>-free and Partially Hydrogenated Soybean Oil |
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Authors: | J Reyes-Hernández E Dibildox-Alvarado M A Charó-Alonso J F Toro-Vazquez |
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Affiliation: | (1) Facultad de Ciencias Químicas-CIEP, Universidad Autónoma de San Luis Potosí, San Luis Potosí, Mexico;(2) Facultad de Química, Universidad Autónoma de Querétaro, DIPA-PROPAC, Querétaro, Mexico;(3) Facultad de Ciencias Químicas, Zona Universitaria, Av. Dr. Manuel Nava 6, San Luis Potosí, 78210, Mexico |
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Abstract: | Three vegetable oil blends, intended for formulation of high melting temperature confectionary coatings, were prepared by
mixing different proportions of coconut oil, palm stearin, and either partially hydrogenated soybean oil (PH-SBO) or native
soybean oil (i.e., trans-free SBO). The blends were crystallized under the same isothermal conditions and the crystallized systems evaluated by DSC,
SFC, polarized light microscopy, and rheology under low i.e., G′ and yield stress (σ*)] and high (i.e., creep and recovery
profiles) stress forces. Overall, all trans-free blends showed lower SFC and heat of crystallization than the ones obtained with PH-SBO blends. These results showed
that trans-fatty acids decrease the level of structural order of the crystals, and probably also the organization of the crystal network.
As a result, most of the crystallized blends with PH-SBO showed lower σ* values and higher creep profiles (i.e., softer texture)
than trans-free blends, particularly in systems crystallized at high supercooling and blends with saturated medium chain TAG. Nevertheless,
at particular crystallization temperatures some trans-free formulations provided crystallized systems with rheological properties that would result in softer textures than the
ones obtained with PH-SBO blends. Knowledge of the rheological properties under low and high stress forces is vital when comparing
the functionality of crystallized TAG systems with and without TAG with trans-fatty acids. |
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Keywords: | Fat crystallization Lipid chemistry/lipid analysis Rheology Thermal analysis |
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