Physical analyses of gel-like behavior of binary mixtures of high- and low-melting fats |
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Authors: | K?Higaki Y?Sasakura T?Koyano I?Hachiya Email author" target="_blank">K?SatoEmail author |
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Affiliation: | (1) Confectionery R&D Laboratory, Meiji Seika Kaisha Ltd., Saitama, 350-0289, Japan;(2) Faculty of Biological Science, Hiroshima University, 739-8528, Japan |
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Abstract: | Gel-like fat mixtures of high-melting (HM) and low-melting (LM) fats were formed by means of rapid cooling and subsequent
heating. No “non-fat” ingredients such as emulsifiers, water, or waxes were added to the mixtures. The gel-like fats having
solid fat content (SFC) values below 2.0 wt% formed crystal networks of HM-fats that entrapped the liquid oil fraction of
LM-fats. In a search for optimal fat combinations exhibiting gel-like behavior, fully hydrogenated rapeseed oil with a high
amount of behenic acid (FHR-B), fully hydrogenated rapeseed oil with a high amount of stearic acid (FHR-S), tristearoylglycerol
(SSS), triarachidonoyl-glycerol (AAA), and tribehenoylglycerol (BBB) were examined as the HM-fats. For LM-fats, sal fat olein
(SFO), cocoa butter (CB), palm super olein (PSO), and olive oil were examined. The following results were obtained: (i) the
gel-like behavior was observed in mixtures of FHR-B/SFO and FHR-B/CB with initial concentrations of FHR-B of 1.5–4.0 wt%.
(ii) Rapid cooling to T
c
(crystallization temperature) from 70°C and subsequent heating to T
f
(final temperature) were necessary to reveal the gel-like behavior, whereas simple cooling without a cooling/heating procedure
did not form the gel-like fat mixture. (iii) Optimal values of T
c
and T
f
were related to the m.p. of the LM-fat and HM-fat, respectively. (iv) Temperature variations of SFC as well as X-ray diffraction
spectra showed that the melt-mediated transformation from α to β of the HM-fat crystals was a prerequisite to reveal the gel-like
behavior. Consequently, the fat mixture revealing the gel-like behavior might be called β-fat gel. |
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Keywords: | Cocoa butter fully hydrogenated rapeseed oil gel-like fat polymorphism sal fat olein |
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