Effect of temperature conditions of the home environment on the physical properties of semi-solid fat products

Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends

“…We suggest that this behavior in the control sample was due to a change in the polymorph of the TGs or reconstitution of solid fat crystals between 15 to 20 , which is fixed in a 2 mm gap parallel plate in the rheometer. A combined investigation observing the microstructure of the solid fat network and monitoring the polymorph could verify our hypothesis 37 . Furthermore, the addition of emulsifiers with a high melting point to the fats was reported to increase the rate and extent of fat crystallization 16 .…”

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

“…Specimens were obtained using hollow stainless cylinders from the sample blends at random locations by hand. The filled cores were then transferred directly into NMR tubes ID 0.8 cm, L 18 cm 20 . Duplicate analyses were performed on all SFC measurements, and the reproducibility of each data point was confirmed for all the measurements.…”

“…was observed. The OM values express the oil binding ability in a fat matrix, including the physical properties, and the physical properties of margarines have been reported to be influenced by thermal treatments 20,29 . Rousseau et al 28 investigated the role of SFC in the stability of fat spreads.…”