Crystallization and rheology of palm oil in the presence of sugar

Crystallization and rheology of palm oil in the presence of sugar Palm oil is an alternative to partially hydrogenated vegetables oils for fat-based confections given its semi-solid consistency and zero trans fat content. However, its slow crystallization behaviour results in hardening during storage and an objectionable texture. While there are numerous studies on palm oil solidification and storage properties in bulk, the impact of sugar in this context has yet to be reported. In this study, the crystallization and rheology of two commercial palm oils in both bulk and mixed 1:1 (wt.%) with confectioner's sugar were explored over four weeks of storage. The palm oil with the higher diacylglycerol and saturated triacylglycerol content experienced significantly higher solid fat contents and viscous/elastic moduli with storage time. The presence of sugar reduced the solid fat content of both palm oils, but increased their solid-like character, an effect we ascribed to the role of the dispersed sugar on oil viscosity. Principal component analysis on lipid composition identified the key species contributing to these properties. These findings establish a foundation for the optimization and improvement of palm-based confections. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Research International Elsevier

Crystallization and rheology of palm oil in the presence of sugar

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Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0963-9969
D.O.I.
10.1016/j.foodres.2016.05.010
Publisher site
See Article on Publisher Site

Abstract

Palm oil is an alternative to partially hydrogenated vegetables oils for fat-based confections given its semi-solid consistency and zero trans fat content. However, its slow crystallization behaviour results in hardening during storage and an objectionable texture. While there are numerous studies on palm oil solidification and storage properties in bulk, the impact of sugar in this context has yet to be reported. In this study, the crystallization and rheology of two commercial palm oils in both bulk and mixed 1:1 (wt.%) with confectioner's sugar were explored over four weeks of storage. The palm oil with the higher diacylglycerol and saturated triacylglycerol content experienced significantly higher solid fat contents and viscous/elastic moduli with storage time. The presence of sugar reduced the solid fat content of both palm oils, but increased their solid-like character, an effect we ascribed to the role of the dispersed sugar on oil viscosity. Principal component analysis on lipid composition identified the key species contributing to these properties. These findings establish a foundation for the optimization and improvement of palm-based confections.

Journal

Food Research InternationalElsevier

Published: Jul 1, 2016

References

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