Physicochemical and Rheological Properties of Crystallized Blends Containing trans-free and Partially Hydrogenated Soybean Oil

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dc.contributor.authorReyes-Hernandez, J.
dc.contributor.authorDibildox-Alvarado, E.
dc.contributor.authorCharo-Alonso, M.A.
dc.contributor.authorToro-Vazquez, J.F.
dc.date.accessioned2014-05-15T04:34:30Z
dc.date.available2014-05-15T04:34:30Z
dc.date.issued2007
dc.description.abstractThree 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., G0 and yield stress (r*)] 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 r* values and higher creep profiles (i.e., softer texture) than transfree 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 acidsen_US
dc.identifier.citationJ Am Oil Chem Soc (2007) 84:1081–1093en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1246
dc.language.isoenen_US
dc.publisherAOCSen_US
dc.subjectfat crystallizationen_US
dc.subjectlipid chemistry/lipid analysisen_US
dc.subjectrheologyen_US
dc.subjectthermal analysisen_US
dc.titlePhysicochemical and Rheological Properties of Crystallized Blends Containing trans-free and Partially Hydrogenated Soybean Oilen_US
dc.typeArticleen_US

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