The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine.

The oil phase obtained by blending and oleogel methods has potential for the production of non­hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited ß'-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non­hydrogenated and low-saturated puff pastry margarine was provided in the present study.

Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O Emulsions.

Fat crystals provided the strength of the colloidal network in W/O emulsions and stabilized water droplets. To understand the stabilizing effect of fat-regulated emulsions, W/O emulsions with different edible fats were fabricated. The result indicated that more stable W/O emulsions were produced by palm oil (PO) and palm stearin (PS), whose proportions of fatty acids were similar. Meanwhile, water droplets inhibited the crystallization of emulsified fats but participated in the formation of the colloidal network with fat crystals in emulsions, and the Avrami equation showed a slower crystallization rate of emulsified fats than the corresponding fat blends. However, water droplets participated in the formation of a colloidal network of fat crystals in emulsions, and the adjacent fat crystals were connected through a bridge constructed by water droplets. Fats in the emulsion containing palm stearin crystallized faster and more easily formed the ß-polymorph. The small-angle X-ray scattering (SAXS) data were interpreted by the unified fit model to determine the average size of crystalline nanoplatelets (CNPs). The larger CNPs (>100 nm) with a rough surface of emulsified fats and a uniform distribution of their aggregates was confirmed.

Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends.

The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogel blends was investigated, moreover, the linear and nonlinear rheological behavior of systems was analyzed by small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The addition of DATEM oleogels inhibited the growth rate of crystals of blends at 4 °C and reduced the average size of crystalline nanoplatelet. Moreover, the DATEM oleogels promoted the transition of blends to more stable ß polymorphism. The nonlinear rheological response of blends was qualitatively analyzed by normalized Lissajous-Bowditch curves. The addition of DATEM oleogels made blends more resistant to large deformations and slowed down viscous losses while reducing the rearrangement behavior of the crystal microstructure under high strain. These findings could open up the possibility of developing low-saturated fat products and further broaden the application of oleogels.

Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals.

Sucrose palmitate (P170) and sucrose laurate (L195) were used as emulsifiers to control the crystallization behavior of AMF and to stabilize W/O emulsions. In this study, the P170 promoted crystallization and led to strong fat crystal networks with smaller AMF crystals (60-80 µm) in emulsions, retaining flocculation. Water droplets were squeezed into irregular shapes between the strong network but the P170 formed an interface layer with better strength to resist the aggregation. Contrarily, the L195 inhibited crystallization and formed larger AMF spherulites (more than 100 µm) resulting in a low strength of fat crystal networks and unstable emulsions. Meanwhile, the water droplets were easily fixed on the surface of AMF crystals because of the existence of sucrose esters. Protruding crystals on the surface of larger spherulites could pierce the water-oil interface, leading to a greater coalescence and forming larger water droplets. Therefore, a weak crystal network could not prevent the sedimentation and phase separation caused by gravity.

Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals.

The comparison between the crystallization and phase behavior of binary blends of anhydrous milk fat (AMF)/palm stearin (POs) and POs/palm oil (PO) was investigated. POs/POs blends showed good compatibility, while the compatibility of AMF/POs blends showed no ideal and was dominated by eutectic behavior. And the eutectic growth of blends was found to be a phenomenon that the triacylglycerol (TAG) of AMF grew on the peripheral of POs seed crystals. In binary blends, the addition of POs not only increased the liquid phase transition temperature but also induced the formation of ß crystal forms in more than 70% POs. The addition of soybean oil to binary blends could improve the compatibility of the ternary system. It eventually provided potential formulations for the production of non-hydrogenated puff pastry margarine.

Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems.

Crystallization behavior and compatibility of fat blend systems are closely related to the stability fat food. The graded binary and ternary blends of beef tallow (BT), palm oil (PO), and soybean oil (SO) were comprehensively analyzed, including lipid composition, phase behavior, crystallization behavior, solid fat content (SFC), and compatibility. It was found that, unlike the monotectic behavior of BT/SO blends, BT/PO blends were dominated by eutectic behavior, while all the binary blends exhibited ß' polymorph. The addition of BT in the binary blends not only increased the liquid phase transition temperature but also played a more important role in the SFC variation at 0-40 °C. The eutectic growth behavior of blends might be that the TAG component of PO grew on the peripheral of BT seed crystals. In addition, BT/PO/SO ternary blends showed good compatibility and ß' polymorph. Our results provide potential formulations for beef tallow-based shortening production.