Effects of composition on fat rheology and crystallisation |
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Authors: | A Bell MH Gordon W Jirasubkunakorn KW Smith |
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Affiliation: | 1. School of Food Biosciences, Hugh Sinclair Unit of Human Nutrition, The University of Reading, Whiteknights, P.O. Box 226, Reading, Berks RG6 6AP, UK;2. Unilever Research Colworth, Sharnbrook, Beds MK44 1LQ, UK |
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Abstract: | The crystallisation behaviour of three fat blends, comprising a commercial shortening, a blend of fats with a very low trans fatty acid content (“low-trans”) and a blend including hardened rapeseed oil with a relatively high trans fatty acid content (“high-trans”) was studied. Molten fats were lowered to a temperature of 31 °C and stirred for 0, 15, 30, 45 and 60 min. Samples were removed and their rheological properties studied, using a controlled stress rheometer, employing a frequency sweep procedure. Effects of the progressive crystallisation at 31 °C on the melting profile of fat samples removed from the stirred vessel and solidified at −20 °C were also studied by differential scanning calorimetry (DSC). |
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Keywords: | Composition Crystallisation Fat Rheology Shortening |
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