Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content

Abstract

TAGs play an important role in determining the functional properties of fat-based food products such as margarines, chocolate, and spreads. Nowadays, special attention is given to the role of the TAG structure and how it affects functional properties such as mouth feel, texture, and plasticity. Key to this research is the need to develop more healthy fats with a reduced level of trans and saturated fatty acids (SFAs), while maintaining the desired properties. In this study, fat blends with identical levels of SFA (50%) but differing in the ratio asymmetric/symmetric blends were evaluated by pulsed NMR and texturometry as a function of storage time and storage temperature. A higher trisaturated TAG content gave rise to a higher solid fat content (SFC) at higher temperature and a lower SFC at lower temperature for both palmitic and stearic based blends. On the other hand, the effect of symmetry on the SFC-profile of the blends was only clear for the stearic based blends. At lower temperatures, the SFC of symmetric TAG based blend (blend SM) was markedly lower than that of asymmetric TAG based blend (blend iS). However, from 30 degrees C onwards, the SFC of blend SM was clearly higher than that of blend iS. The microscopic analyses revealed a denser crystal network for a higher degree of trisaturated TAG and for symmetric stearic based blends. Moreover, some blends showed a clear evolution of the microstructure during storage with smaller crystals transforming into larger ones. Finally, texture analyses demonstrated the importance of the crystallization and storage temperature on the hardness of the blends

A Comparison of the Thermo‐Physical Behavior of Engkabang (Shorea macrophylla) Seed Fat–Canola Oil Blends and Lard

“…SFC profiling is an important exercise that could help determine whether a certain type of fat or fat blend is suitable for a particular application [28]. The SFC profiles of the fat blends are compared to those of LD, EF, and CaO as shown in Fig.…”

Polymorphism and Kinetic Behavior of Binary Mixtures of Trisaturated Triacylglycerols Containing Palmitic and Stearic Acid Under Non‐Isothermal Conditions

“…Many of the sensory attributes such as hardness, texture, crispiness, spreadability, mouthfeel, snap of chocolate are dependent on the mechanical strength of the underlying fat crystal network. [1,2] It is generally accepted that the textural properties of fat are determined by the amount of crystallized fat present as well as some microstructural factors, such as crystal size and morphology, polymorphic behavior, and degree of crystal aggregation, which is strongly influenced by the crystallization process. [3][4][5] The TAGs present in the product crystallize from the melt into different polymorphic forms, which aggregate further and form larger microstructures.…”

Characterization of Sunflower Stearin‐Based Confectionary Fats in Bulk and in Compound Coatings

“…This reduction was especially notable for CBE 1, the fat with highest SSS levels (Table ). Although SSS TAG provide SFC at higher temperatures and they are associated with a higher NMR melting point (the temperature where the SFC becomes 0%) (De Graef et al, ), the presence of low‐melting‐point lauric TAG significantly ( P < 0.05) reduced the SFC of CBE 1 with respect to CB in the interval ranging from 25 to 35 °C (in proportions of 11.6%, 13.2% and 8.6%, Fig. a).…”