Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties

Abstract

The main aim of the current study was to model the rheological and textural properties of chemically interesterified palm stearin (PS)/canola oil (CO) blends as a function of saturated fatty acids (SFA), solid fat content (SFC), and temperature. The results and proposed models in this study can be used in design and development of new fat products by trying to limit the need for instrumental methods. To describe and predict how the viscoelastic properties and firmness of the blends change with SFA content, several models have been proposed. The firmness curves of fat samples were described as a function of (SFA, Firmness f(SFA), Rsqr = 0.94, and mean absolute error (MAE) = 1009.00 g) and (SFC20, Firmness f(SFC20), Rsqr = 0.98, and MAE = 750.80 g) using a one‐variable Quadratic model. In the next step, a two‐variable Quadratic function for expression of firmness as a function of both SFA content and SFC20 with high goodness of fit and low error (Rsqr = 1.00 and MAE = 0.00) was developed. The G′ modulus as a function of temperature (G′ f(T)) and SFC (G' f(SFC)) curves was S‐shaped and the three Sigmoidal functions (Logistic, Gompertz, and Sigmoid models) were well able to describe their properties. However, the Logistic models described the G′ f(T) (Rsqr>0.99 and MAE < 7838.00 Pa) and G′ f(SFC) (Rsqr>0.94 and MAE < 20,802.00 Pa) curves in the best way. Finally, a two‐variable Logistic model considering both temperature and SFC as variables was developed and fitted on the experimental data with Rsqr of 0.97 and MAE of 85,367.56 Pa. The validation of the proposed models shows their efficiency and ability for prediction of rheological and textural values of various interestrified blends.

Optimization of the oleogel‐vanaspati formulation based on rice bran wax and sorbitan monostearate

“…In the following, as the strain increased, G′ and G″ decreased in all the samples. Such a behavior has already been reported in various studies of the rheological behavior of lipids and oleogels (Naeli et al, 2017;Saghafi et al, 2018;Saghafi et al, 2019, Naeli et al, 2020. The results for strain at LVR (γ LVR ), G′ at LVR , and flow point of G′ and G″ (G′ = G″) are presented in Table 6.…”

“…Therefore, storage and processing conditions (time, temperature, and shear) can greatly affect their physical condition and rheological behavior. As a result, acquiring information about the rheological behavior of lipids as a function of strain, frequency, and temperature is very beneficial and valuable (Saghafi et al., 2019).…”

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

“…Rheological and textural properties of CBE containing palm oil or its fractions interesterified with a vegetable oil were studied. Among these oils, sunflower (Bootello et al, 2018) and canola (Saghafi et al, 2019) oils were deeply investigated. The hardness at room temperature of a CBE formulated with sunflower oil was reported (Bootello et al, 2018).…”

“…The moduli G 0 (the shear storage modulus) and G 00 (the shear loss modulus) are determined by dynamic oscillatory tests, which provide information about moduli values versus strain, frequency, or temperature, and are affected by the same factors as hardness. Hardness is usually related to chocolate snap (Bootello et al, 2018) and G 0 is considered an indicator of the structural strength of fats (Saghafi et al, 2019).…”