Matching avrami indices achieves similar hardnesses in palm oil-based fats.
This study demonstrates how chemically interesterified hydrogenated palm oil (IHPO) and partially hydrogenated palm oil (PHPO) can be structured to have similar mechanical properties. Crystallization of IHPO at 30 degrees C for 24 h yielded a fat with a solid fat content (SFC) of 45% and a yield force of 51.5 N. On the other hand, PHPO had a SFC of 50% and a yield force of 44 N when crystallized under the same conditions. The result was opposite from what would be expected from the SFC point of view, thus suggesting that the microstructure of the fat plays a key role in determining mechanical properties. By matching crystallization behavior using the Avrami index as a guide, microstructures and material hardness were successfully matched. These results suggest that the dynamics of structure formation was a key factor influencing the macroscopic mechanical properties of palm oil-based fats.
Singh
Anand P
AP
Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Bertoli
Constantin
C
Rousset
Philippe R
PR
Marangoni
Alejandro G
AG
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003460:Crystallization; D004548:Elasticity; D004951:Esterification; D006865:Hydrogenation; D007700:Kinetics; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D012212:Rheology
D010938:Plant Oils; D000073878:Palm Oil