Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content

被引：29

作者：

Vereecken, Jeroen ^{[1
]}

De Graef, Veerle ^{[1
]}

Smith, Kevin W. ^{[2
]}

Wouters, Johan ^{[3
]}

Dewettinck, Koen ^{[1
]}

机构：

[1] Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, Dept Food Safety & Food Qual, B-9000 Ghent, Belgium

[2] Fat Sci Consulting Ltd, Loders Croklaan, Bedford MK41 8HP, Beds, England

[3] Fac Univ Notre Dame Paix, Lab Chim Biol Struct, B-5000 Namur, Belgium

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 08期

关键词：

Triacylglycerols; Trisaturated; Symmetry; Stop and return DSC; Polymorphism; PHASE-BEHAVIOR; KINETICS; INTERESTERIFICATION; MIXTURES; POP; OIL;

D O I：

10.1016/j.foodres.2010.06.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study the crystallization and polymorphic properties of eight fat blends with the same saturated fat content (50%) but with a varying TAG composition were investigated using DSC and X-ray diffraction Blends were either palmitic (P) or stearic (S) based and were all diluted with high oleic sunflower oil to obtain the same level of saturated fatty acids Three different effects were investigated namely the effect of chain length the effect of trisaturated TAG and the effect of symmetry The DSC results suggested that PPP present in the palmitic based blends seeded the crystallization process better than did SSS in the stearic based blends Stop-and-return DSC revealed a two-step crystallization for almost all the blends at 15 C 20 C and 25 C This behaviour was further elucidated by WAXD-analysis of the blends showing an initial crystallization into an unstable polymorph followed by polymorphic transformation during crystallization (C) 2010 Elsevier Ltd All rights reserved

引用

页码：2057 / 2067

页数：11

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