title: Matching avrami indices achieves similar hardnesses in palm oil-based fats.
abstract: 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.
authors.affiliation: Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
authors.forename: Anand P
authors.initials: AP
authors.lastname: Singh
authors.forename: Constantin
authors.initials: C
authors.lastname: Bertoli
authors.forename: Philippe R
authors.initials: PR
authors.lastname: Rousset
authors.forename: Alejandro G
authors.initials: AG
authors.lastname: Marangoni
mesh_terms: 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
chemical_list: D010938:Plant Oils; D000073878:Palm Oil