Abstract：
:The effects of lipid composition, crystallization temperature, Solid fat content (SFC), microstructure on the rheological properties of blends of fully hydrogenated palm kernel oil (FHPKO) or fully hydrogenated coconut oil (FHCNO) with rapeseed oil (RSO) in the range of 20-100% were investigated using small and large deformation rheology. The variation of chemical composition, crystallization temperature (5-30 °C), SFC of the blends resulted in different rheological properties. Shear modulus was positive correlation with the content of saturated fatty acid of the sample. The storage modulus (G') and yield force increased with the addition of FHPKO or FHCNO and were dramatically influenced by SFC and crystallization temperature. The values of G' in FHPKO/RSO blends were higher than those of corresponding FHCNO/RSO blends. Combined analysis of SFC and microstructure related to rheological behavior revealed that smaller average crystal diameter, higher SFC and higher fractal dimension led to higher storage modulus of fat crystal networks.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chai X,Meng Z,Liu C,Liu Ydoi
10.1016/j.foodchem.2019.01.089subject
Has Abstractpub_date
2019-08-01 00:00:00pages
108-116eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30157-8journal_volume
288pub_type
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