title: Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats.
abstract: This study demonstrates a strong interaction between triacylglycerol (TAG) composition and effects of shear rate on the microstructure and texture of fats. Cocoa butter alternatives with similar saturated fat content, but different major TAGs (PPO-, PSO-, SSO-, POP- and SOS-rich blends) were evaluated. Results show how shear can create a harder texture in fat blends based on symmetric monounsaturated TAGs (up to ∼200%), primarily due to reduction in crystal size, whereas shear has little effect on hardness of asymmetric monounsaturated TAGs. Such differences could not be ascribed to differences in the degree of supercooling, but was found to be a consequence of differences in the crystallisation behaviour of different TAGs. The fractal dimension was evaluated by dimensional detrended fluctuation analysis and Fourier transformation of microscopy images. However, the concept of fractal patterns was found to be insufficient to describe microstructural changes of fat blends with high solid fat content.
authors.affiliation: Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark.
authors.forename: Sandra B
authors.initials: SB
authors.lastname: Gregersen
authors.affiliation: AarhusKarlsHamn Denmark A/S, Slipvej 4, 8000 Århus C, Denmark.
authors.forename: Morten D
authors.initials: MD
authors.lastname: Andersen
authors.affiliation: Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark.
authors.forename: Marianne
authors.initials: M
authors.lastname: Hammershøj
authors.affiliation: Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark. Electronic address: Lars.Wiking@food.au.dk.
authors.forename: Lars
authors.initials: L
authors.lastname: Wiking
mesh_terms: D005227:Fatty Acids / Q000737:chemistry*; D033081:Shear Strength; D014280:Triglycerides / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D014280:Triglycerides
keywords: Fat crystallisation; Fractal dimension; Microstructure; Shear rate; Texture; Triacylglycerol composition; Two-dimensional detrended fluctuation analysis