Influence of lipid composition, crystallization behavior and microstructure on hardness of palm oil-based margarines

European Food Research and Technology

Volumn 230, Issue 5, 2010, Pages 759-767

  Liu, Yuanfa ^a   Meng, Zong ^a   Zhang, Fuqing ^a   Shan, Liang ^a   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Hardness; Isothermal crystallization; Lipid composition; Margarine; Microstructure; Palm oil

Indexed keywords

AVRAMI MODELS; CRYSTALLIZATION BEHAVIOR; ISOTHERMAL CRYSTALLIZATION; ISOTHERMAL CRYSTALLIZATION KINETICS; LIPID COMPOSITION; MEDIUM-CHAIN FATTY ACIDS; PALM OIL; POLARIZED LIGHT MICROSCOPES; SOLID FAT CONTENT; TRIACYLGLYCEROLS;

ACIDS; CRYSTALLIZATION KINETICS; FATTY ACIDS; GLYCEROL; LIGHT; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; VEGETABLE OILS; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

HARDNESS;

EID: 77950534553     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1217-7     Document Type: Article

References (25)

1. Laia OM, Ghazalia HM, Cho F, Chong CL (2000) Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage. Food Chem 71: 173-179.
2. Kloek W, Walstra P, Vliet VT (2000) Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures. J Am Oil Chem Soc 77: 389-399.
3. Flöter E, Bot A (2006) Developing products with modified fats. In: Williams C, Buttriss J (eds) Improving the fat content of foods. CRC Press, Boca Raton, pp 411-427.
4. Hodate Y, Ueno S, Yano J, Katsuragi T, Tezuka Y, Tagawa T, Yoshimoto N, Sato K (1997) Ultrasonic velocity measurement of crystallization rates of palm oil in oil-water emulsions. Colloids Surf A Physicochem Eng Aspects 128: 217-224.
5. Moziar C, DeMan JM (1989) Effect of tempering on the physical properties of shortening. Food Sci Technol J 22: 238-242.
6. Sabine BD, Deroanne C (2004) Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Res Int 37: 941-948.
7. Haighton AJ (1965) Work softening of margarine and shortening. J Am Oil Chem Soc 42: 27-30.
8. Narine SS, Marangoni AG (1999) Relating structure of fat crystal networks to mechanical properties: a review. Food Res Int 32: 227-248.
9. Firestone D (2004) Official methods and recommended practices of the American Oil Chemists' Society, 5th edn. American Oil Chemists' Society, Champaign.
10. Kowalski B, Tarnowska K, Gruczynska E, Bekas W (2004) Chemical and enzymatic interesterification of beef tallow and rapeseed oil blend with low content of tallow. J Oleo Sci 53: 479-488.
11. Jakab A, Héberger K, Francs E (2002) Comparative analysis of different plant oils by high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. J Chromatogr A 976: 255-263.
12. Chen CW, Chong CW, Ghazali HM, Lai OM (2007) Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends. Food Chem 100: 178-191.
13. Narin SS, Humphrey KL, Bouzidi L (2006) Modification of the Avrami model for application to the kinetics of the melt crystallization of lipids. J Am Oil Chem Soc 83: 913-921.
14. Chawla P, DeMan JM, Smith AK (1990) Crystal morphology of shortenings and margarines. Food Struct 9: 329-336.
15. Wiedermann LH (1978) Margarine and margarine oil, formulation and control. J Am Oil Chem Soc 55: 823-829.
16. Watanabe A, Tashima I, Matsuzakj N, Kurashige J, Sato K (1992) On the formation of granular crystals in fat blends containing palm oil. J Am Oil Chem Soc 69: 1077-1080.
17. Souza VD, DeMan JM, DeMan L (1990) Short spacings and polymorphic forms of natural and commercial solid fats: a review. J Am Oil Chem Soc 67: 835-844.
18. Miskandar MS, Che Man YB, Yusoff MSA, Rahman RA (2002) Effect of emulsion temperature on physical properties of palm oil-based margarine. J Am Oil Chem Soc 79: 1163-1169.
19. Litwinenko JW, Rojas AM, Gerschenson LN, Marangoni AG (2002) Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening. J Am Oil Chem Soc 79: 647-654.
20. Christian JW (1975) The theory of transformations in metals and aloys, 2nd edn. Pergamon Press, London.
21. Singh AP, Bertoli C, Rousset PR, Marangoni AG (2004) Matching Avrami Indices schieves similar hardness in palm oil-based Fats. J Agric Food Chem 52: 1551-1557.
22. Tang D, Marangoni AG (2006) Microstructure and fractal analysis of fat crystal networks. J Agric Food Chem 83: 377-389.
23. Golding M, Pelan E (2008) Application of emulsifiers to reduce fat and enhance nutritional quality. In: Hasenhuettl GL, Hartel RW (eds) Food emulsifiers and their applications, 2nd edn. Springer Science + Business Media, LLC, Berlin, pp 327-348.
24. Rousseau D, Hill AR, Marangoni AG (1996) Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism. J Am Oil Chem Soc 73: 973-981.
25. Kamphuis H, Jongschaap RJJ (1985) The rheological behaviour of suspensions of fat particles in oil interpreted in terms of a transient-network model. Colloid Polymer Sci 263: 1008-1024.