The objective of this study was to use highintensity ultrasound (HIU) to change the crystalline structure of an interesterified soybean oil (IESBO) with 33% of saturated fats and to evaluate how these changes affect oil migration. The IESBO was crystallized at different temperatures (26, 28, 30, and 32 C) with and without HIU. Results show that oil migration was significantly affected by HIU (P < 0.05). HIU promoted crystallization and induced the formation of harder crystalline networks that were more resistant to oil migration with lower melting peak temperatures and sharper melting profiles. Samples processed with HIU had fewer crystalline clusters as observed by microscopy. Changes observed on the physical properties of the IESBO due to sonication that consequently improved oil migration were attributed to the ability of HIU to induce secondary nucleation and crystallize lowmelting point triacyclglycerols (SUU) that would not crystallize without the HIU and to the stronger and stable crystalline network formed capable of entrapping liquid TAG (UUU).

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In this study dairy phospholipid (PL) gels were made using 3 different concentrations of PL (15%, 30%, and 45%) and soybean oil to determine the gel-forming ability and functional traits that dairy PL have. After 24 h of storage the visual stability, crystal morphology, solid fat content, melting behavior, viscosity, and oil binding capacity of the gels were evaluated. All samples showed visual stability, whereas polarized light microscopy showed that high concentrations of PL reduced PL mobility, preventing tubular micelles from forming at high concentrations of PL (45%). Solid fat content increased with an increase in PL concentration. The melting enthalpy increased as the concentration of PL increased. The viscosity was assessed at 0.01, 0.1, and 1.0 1/s shear rates. A significant difference was observed between the 45% PL samples and the other samples at low and intermediate shear, but at high shear levels, a significant difference was only seen between the 15% PL sample and the other samples. The oil binding capacity showed a significant difference between the 45% PL sample and the other 2 samples. This study shows that dairy PL can be added to a vegetable oil to produce semi-solid material with appropriate functional properties.

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