Crystallization behaviour of binary fat blends containing shea stearin as hard fat

Abstract

Filling fats are used in bakery and confectionery applications. These fats are made up of complex mixtures of triacylglycerols (TAG). The crystallization, melting behaviour and polymorphic stability of fat blends are determined by the behaviour of the TAGs that they contain. Filling functionalities are influenced by their fat composition but also by the processing conditions used for crystallization. In this study, the crystallization behaviour of fat blends, all based on shea stearin as hard fat (which is high in 1,3-distearoyl-2-oleoyl glycerol (SOS)) combined with either sunflower oil, shea olein or rapeseed oil, were investigated by means of pulsed nuclear magnetic resonance (pNMR), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Blends containing either 30 or 40% shea stearin combined with one of the soft fats were selected as they met the criteria required for filling fats. Under static isothermal conditions (at 10°C, 15°C or 20°C), a two-step crystallization was observed for those blends, which can be explained by polymorphic transitions from a-form into more stable forms. All the selected blends exhibited different crystallization mechanisms according to the TAG composition of the liquid phase and their complementarity with TAG from the solid phase.Practical applications: Results of this research are useful for the fat industry as they could help to develop new filling fats, based on shea stearin, with a reduced content of saturated fats, while maintaining the desired physical properties of such specific products.

Binary Mixtures of Tripalmitoylglycerol (PPP) and 1,3‐Dipalmitoyl‐2‐stearoyl‐sn‐glycerol (PSP): Polymorphism and Kinetic Phase Behavior

“…The obtained glyceride mixtures was purified by silica treatment according to the method described by Ray et al [14] to obtain the pure PPP. The purity of the material was determined by using the HR-GC method as described by Danthine et al [15] Pure PSP was prepared via hydrogenation of POP that was produced via similar procedure as described above. Oleic acid (700 g) was reacted with glycerol (70 g) in the presence of enzyme (21 g) (Lipozyme RM IM, Novozymes Denmark) and the resultant OOO was purified as described above.…”

Granular Crystals in Palm Oil Based Shortening/Margarine: A Review

“…In the formulation of fat based products, palm oils are often combined with other lipid materials such as soybean oil, sunflower oil, rapeseed oil and milk fat through blending to improve texture and organoleptic properties. [5][6][7][8][9][10][11] The presence of these liquid oils and soft fats can contribute to significant change in fat polymorphism, solid fat content (SFC) and melting behaviour of the fat blends but can also cause instability issues of the fat based products, especially in long term storage at low temperature. [12][13][14][15][16] For palm oil based shortenings and margarines, the most prevalent quality deterioration in storage is the appearance of granular crystals resulting in a graininess feeling for customers.…”

Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate

“…High SOS fats can crystallize in different polymorphic forms: α 2‐L, γ 3‐L, pseudo‐β′ 3‐L, β 2 3‐L, and β 1 3‐L (Danthine et al, ) where “2‐L” or “3‐L” refer to the number of fatty‐acid chain lengths within the long axis of the TAG unit cell. Sato et al () showed that wide‐angle reflections for pure SOS in the β 2 crystal form were at 4.58 Å (vs), 4.00 Å (m), 3.9 Å (m), 3.75 Å (m), 3.67 Å (m), and 3.57 Å (w), while for the β 1 form at 4.58 Å (vs), 4.02 Å (w), 3.97 Å (w), 3.85 Å (w), 3.80 Å (w), and 3.65 Å (s).…”