Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats.

The objective of this study was to gain insight into the role of trans fatty acids in determining the crystallization behavior and texture of palm-based confectionery fats. Therefore, the isothermal crystallization behavior of two series, each of three fats, one trans-containing and one trans-free, was examined by pNMR, DSC, and rheology. Furthermore, the hardness of these samples was examined at three different storage times at 10 degrees C. All of the trans free samples showed a two-step crystallization at 10 degrees C which is hypothesized to be an alpha-mediated beta' crystallization for two of the samples and a fractionated crystallization in the beta' polymorph for the third, while the trans-containing fats crystallized in a single step, probably a direct beta' crystallization. The trans-containing fat series clearly crystallized faster than the trans-free fat series and also yielded higher hardness values at all storage times investigated. The presence of trans fatty acids seems to reduce the effect of compositional variations on the crystallization process. For the trans free fats, chemical composition was much more critical in determining the crystallization rate, the SFC, and the final hardness value.

Slow recrystallization of tripalmitoylglycerol from MCT oil observed by 2H NMR.

The crystallization and recrystallization of fats have a significant impact on the properties and quality of many food products. While crystallization has been the subject of a number of studies using pure triacylglycerols (TAG), recrystallization in similarly pure systems is rarely studied. In this work, perdeuterated tripalmitoylglycerol ( (2)H-PPP) was dissolved in medium chain triacylglycerol oil (MCT) to yield a saturated solution. The solution was heated to cause partial melting of the solid and dissolution of the molten fraction of (2)H-PPP in MCT and was then cooled to the original temperature to induce recrystallization from the supersaturated solution. (2)H NMR was used to monitor the disappearance of (2)H-PPP from the solution and showed that recrystallization occurred in two steps. The first step was rapid, taking place over a few minutes, and accounted for more than two-thirds of the total recrystallization. The second step was much slower, taking place over a remarkably long timescale of hours to days. It is proposed that dissolution occurs from all parts of the crystals, leaving an etched and pitted surface. The first step of crystallization is the infilling of these pits, while the second step is the continued growth on the smoothed crystal faces.

Kinetic analysis of nonisothermal differential scanning calorimetry of 1,3-dipalmitoyl-2-oleoylglycerol.

The crystallization of fats has been extensively studied because of its importance in the processing of food and food ingredients. Differential scanning calorimetry (DSC) is widely used in such studies. The aim of this study was to examine the determination of kinetic parameters from nonisothermal DSC crystallization of a model fat, 1,3-dipalmitoyl-2-oleoylglycerol. We applied peak and isoconversional methods to determine activation energies and compared these techniques with a nonparametric method, which separates the temperature dependence and degree of crystallization dependence of the crystallization rate. The Johnson-Mehl-Avrami-Erofeyev-Kolmogorov (JMAEK) model provided the best fit to the data, while the temperature dependence of the rate constant was best explained by a Vogel-Fulcher relationship, where the reference temperature was the melting point of the crystallizing species.

Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.

Palm kernel stearin and hydrogenated palm kernel stearin can be used to prepare compound chocolate bars or coatings. The objective of this study was to characterize the chemical composition, polymorphism, and melting behavior of the bloom that develops on bars of compound chocolate prepared using these fats. Bars were stored for 1 year at 15, 20, or 25 degrees C. At 15 and 20 degrees C the bloom was enriched in cocoa butter triacylglycerols, with respect to the main fat phase, whereas at 25 degrees C the enrichment was with palm kernel triacylglycerols. The bloom consisted principally of solid fat and was sharper melting than was the fat in the chocolate. Polymorphic transitions from the initial beta' phase to the beta phase accompanied the formation of bloom at all temperatures.