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The effects of different types (fractionated palm oil and hydrogenated fats -HFs) and amounts of fats on the rheological and textural properties of laboratory made nut creams were evaluated. Samples were produced in a roller ball mill pilot plant, and the color, rheological and textural characteristics were evaluated. Experimental creams were compared with two commercial ones. The highest amount of HFs led to an increase of consistency, viscosity and elasticity of creams involving a reduction in colorimetric parameters compared to ones with or without a low level of HFs. Finally, the potential interchangeability between fundamental and empirical measurements was demonstrated. PRACTICAL APPLICATIONSQuality and stability of nut creams are affected by a number of factors, such as types and different amounts of fats. The study of the influence of the impact of different types and amounts of fats is important for manufacturing improvements in order to optimize the different nut cream formulations and the final rheological quality of products. This study may provide a useful guide for producers in order to let them to discriminate and choose a right fat composition of nut creams on the basis of their overall rheological characteristics, assessed by empirical and/or fundamental measurements. bs_bs_banner Journal of Food Quality

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