Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats
Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats
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DOI：
10.1021/jf071967q
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发表时间：
2007-12-12
影响因子：
6.1
通讯作者：
Dewettinck, Koen
中科院分区：
文献类型：
--
作者：
De Graef, Veerle;Foubert, Imogen;Dewettinck, Koen
本研究的目的是深入了解反式脂肪酸在确定棕榈基糖果脂肪的结晶行为和质地中的作用。因此，通过 pNMR、DSC 和流变学检查了两个系列（每种三种脂肪，一种含有反式脂肪和一种不含反式脂肪）的等温结晶行为。此外，在 10 摄氏度下，在三个不同的储存时间下检查了这些样品的硬度。所有无反式样品在 10 摄氏度下都显示出两步结晶，这被假设为其中两个样品的 α 介导的 β' 结晶，以及第三个样品的 β' 多晶型物的分级结晶，而含反式脂肪在一步中结晶，可能是直接的 β' 结晶。含反式脂肪系列的结晶速度明显快于不含反式脂肪系列，并且在所研究的所有储存时间中也产生了更高的硬度值。反式脂肪酸的存在似乎减少了成分变化对结晶过程的影响。对于无反式脂肪，化学成分在确定结晶速率、SFC 和最终硬度值方面更为关键。
The objective of this study was to gain insight into the role of trans fatty acids in determining the crystallization behavior and texture of palm-based confectionery fats. Therefore, the isothermal crystallization behavior of two series, each of three fats, one trans-containing and one trans-free, was examined by pNMR, DSC, and rheology. Furthermore, the hardness of these samples was examined at three different storage times at 10 degrees C. All of the trans free samples showed a two-step crystallization at 10 degrees C which is hypothesized to be an alpha-mediated beta ' crystallization for two of the samples and a fractionated crystallization in the beta ' polymorph for the third, while the trans-containing fats crystallized in a single step, probably a direct beta ' crystallization. The trans-containing fat series clearly crystallized faster than the trans-free fat series and also yielded higher hardness values at all storage times investigated. The presence of trans fatty acids seems to reduce the effect of compositional variations on the crystallization process. For the trans free fats, chemical composition was much more critical in determining the crystallization rate, the SFC, and the final hardness value.