Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin

Yin, Xia; Liu, Wei; Meng, Pengcheng; Yang, Guolong; Chen, Jingnan

doi:10.5650/jos.ess22017

Cited by 4 publications

(2 citation statements)

References 41 publications

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“…The fat phase of margarine stored for 8 weeks at 4°C still contained β ′ crystals. Other blends such as leaf lard and cottonseed oil stearin crystallized in a mix of β ′ and β crystals (Yin et al, 2022). These systems are more appropriate for trans ‐fat replacement in confections than for the formulation of chocolate bars.…”

Section: Polymorphic Behaviormentioning

confidence: 99%

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Ramos

Londoño

Borroni

et al. 2023

J Americ Oil Chem Soc

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Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso‐solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co‐crystallization and polymorphic transitions of co‐existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.

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Section: Polymorphic Behaviormentioning

confidence: 99%

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Ramos

Londoño

Borroni

et al. 2023

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…In contrast, the melting thermogram of either CNO or FHCNO showed a big endothermic peak at 25.06 or 25.35℃, respectively, which was also confirmed by Shen et al 26) , who found a sharp melting peak of hydrogenated coconut oil at around 25℃ during heating. A shoulder peak appeared in FHCNO and CB, which might be due to the earlier melting of some unstable crystal structures and the remaining TAGs recrystallize to form a more stable crystal structure 27) . The melting profiles were highly correlated with the results of SFCs, for example, the steep SFC profiles of CNO and FHCNO resulted in sharp and narrow melting peaks, whereas in contrast, the gently descending SFCs made the melting peaks broader.…”

Section: Melting and Crystallization Behaviorsmentioning

confidence: 99%

Sensory Features of Partially Hydrogenated Oil and Their Connection with Melting and Crystalline Characteristics

et al. 2023

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jjocs ucts, e.g., palm oil-based shortenings and milk fat substitutes, lauric acid-based cocoa butter substitutes, and tropical exotic fat-based cocoa butter equivalents and improvers (shea butter, mango kernel fat, and illipe butter) have been developed in the efforts of governments and food industry 5,6) .It is difficult to achieve desirable sensory properties of PHO by blending or interesterification using bulk fats and oils (e.g., soybean oil, palm oil and their crystallized frac-Abstract: Although partially hydrogenated oil (PHO) provides foods with outstanding thick tastes and pronounced "creamy" flavor, the high level of artificial trans-fatty acids (TFA; about 30%) limits its usages around the world in the near future. It is necessary to produce trans-free alternatives with similar tastes to PHO. The relationship between sensory attributes and physicochemical characteristics of PHO and four typical specialty fats were therefore analyzed in the present study. PHO exhibited the highest greasiness score (8.19), accompanying by mild creaminess and aftertaste as well as a weak coolness during swallow, which were resulted from the close-packed arrangements of TFA, its cis-counterparts and other long chain fatty acids. None of artificial trans-fats, mainly anhydrous milk fat, cocoa butter, and coconut oil and its fully hydrogenated counterpart, were similar to PHO in terms of these sensory attributes. The unique fatty acid species of PHO and their arrangements contributed to the relatively smooth solid fat content profile and melting-crystallization curve, as well as forming uniform and dense β′ crystal-structures (D b =1.80). The Pearson correlation analyses relevelled that long chain fatty acids, e.g., t-C18:1 and C18:1, and melting final temperatures were generally positive correlated with greasiness, creaminess and aftertaste; whereas these indices were negatively correlated with coolness. The melting enthalpy was highly connected with coolness, which reflected the endothermic effectiveness during the melting process of fats in the mouth. These indices screened by correlation analyses that were strongly correlated with sensory attributes could provide references for producing trans-free alternatives.

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Effect of interesterification catalyzed by glycerol-K2CO3 deep eutectic solvents on the physicochemical properties of lard

Li,

Yang,

Meng

et al. 2023

LWT

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Thermal Properties, Microstructure and Crystallization of Blends of Leaf Lard and Cottonseed Oil Stearin

Cited by 4 publications

References 41 publications

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Sensory Features of Partially Hydrogenated Oil and Their Connection with Melting and Crystalline Characteristics

Effect of interesterification catalyzed by glycerol-K2CO3 deep eutectic solvents on the physicochemical properties of lard

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