Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems.
Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems.
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DOI：
10.1016/j.foodres.2022.111814
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发表时间：
2022-08
影响因子：
8.1
通讯作者：
Jixian Mao;Yujie Gao;Zong Meng
中科院分区：
文献类型：
--
作者：
Jixian Mao;Yujie Gao;Zong Meng
Crystallization behavior and compatibility of fat blend systems are closely related to the stability fat food. The graded binary and ternary blends of beef tallow (BT), palm oil (PO), and soybean oil (SO) were comprehensively analyzed, including lipid composition, phase behavior, crystallization behavior, solid fat content (SFC), and compatibility. It was found that, unlike the monotectic behavior of BT/SO blends, BT/PO blends were dominated by eutectic behavior, while all the binary blends exhibited β' polymorph. The addition of BT in the binary blends not only increased the liquid phase transition temperature but also played a more important role in the SFC variation at 0–40 °C. The eutectic growth behavior of blends might be that the TAG component of PO grew on the peripheral of BT seed crystals. In addition, BT/PO/SO ternary blends showed good compatibility andβ'polymorph. Our results provide potential formulations for beef tallow-based shortening production.
