In order to investigate influences of maltodextrin addition on
rheological properties of vegetable fat, 15% and 20% maltodextrin
solutions were prepared. To facilitate the dissolving
process, the systemswere heated until the solutions converted
from opalescent to clear. Subsequently, the solutions were
kept for 24 h at room temperature to obtain gel. Afterwards,
blends of vegetable fat and maltodextrin gel were prepared in
water bath at constant temperature at 30C, using disperser
Ultraturrax T-25 (IKA® Werke GmbH & Co. KG, Staufen,
Germany). Applied mixing speed was 6,000 rpm during
120 s. Both 15 and 20% maltodextrin gels were used in formulations
with vegetable fat in the following proportions;
16.7% maltodextrin gel:83.3% vegetable fat, 33.3% maltodextrin
gel:66.7% vegetable fat and 50% maltodextrin
gel:50% vegetable fat. The composition of maltodextrin/
vegetable fat blends regarding maltodextrin/water ratio is
presented in Table 1. All the rheological measurements were
performed immediately after the blend preparation.