The application of palm oil in fat-based product can be inappropriate due to its low crystallization rates
and formation of crystalline clusters in post-processing stages. The adjustment of these properties can be
achieved with the addition of hard fats, which are low-cost industrial products resulting from the process
of total catalytic hydrogenation of liquid oils. During the crystallization of palm oil, these components can
act as preferential nuclei in a crystalline ordering process, and may induce or stabilize specific polymorphic
habits. The present work evaluated the addition of hard fats from palm kernel (PKO), palm (PO),
soybean (SO), cottonseed (CO) and crambe oils (CR), at concentrations of 1 g, 3 g, and 5 g/100 g of oil
blend, on the crystallization behavior of palm oil. The study involves the crystallization kinetics, thermal
behavior and polymorphism. The addition of hard fats provided a significant decrease of the induction
time for nucleation in all blends, except with PKO. All blends showed a preference for crystallization in
the polymorphic habit b0 , but blends with SO and CR, however, formed a miscellany of b0 þ b crystals.
Adding hard fats to palm oil increase its compatibility for uses in formulations of cocoa butter alternatives
and fat-based products.
The application of palm oil in fat-based product can be inappropriate due to its low crystallization ratesand formation of crystalline clusters in post-processing stages. The adjustment of these properties can beachieved with the addition of hard fats, which are low-cost industrial products resulting from the processof total catalytic hydrogenation of liquid oils. During the crystallization of palm oil, these components canact as preferential nuclei in a crystalline ordering process, and may induce or stabilize specific polymorphichabits. The present work evaluated the addition of hard fats from palm kernel (PKO), palm (PO),soybean (SO), cottonseed (CO) and crambe oils (CR), at concentrations of 1 g, 3 g, and 5 g/100 g of oilblend, on the crystallization behavior of palm oil. The study involves the crystallization kinetics, thermalbehavior and polymorphism. The addition of hard fats provided a significant decrease of the inductiontime for nucleation in all blends, except with PKO. All blends showed a preference for crystallization inthe polymorphic habit b0 , but blends with SO and CR, however, formed a miscellany of b0 þ b crystals.Adding hard fats to palm oil increase its compatibility for uses in formulations of cocoa butter alternativesand fat-based products.
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