Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 118, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.108814
Keywords
Lipid composition; Rheology; Hardness; Complex modulus; Chemometrics analysis
Categories
Funding
- National Key Research and Development Program of China [2016YFD0401404]
- National Natural Science Foundation of China [31772008, 31471678]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX18_1759]
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The effects of lipid composition on solid fat content (SFC), microstructure, and rheological properties of blends of fully hydrogenated palm kernel oil (FHPKO) or fully hydrogenated coconut oil (FHCNO) with rapeseed oil (RSO) in the range of 20-100% were studied using chemometrics approaches. Results showed that polymorphic transition occurred and crystalline domain size increased with the addition of RSO due to the changes of molecular packing in the crystals. SEC was positively related to the contents of saturated fatty acids (SFAs) and high-melting point triglycerides (TAGs). Higher SFC led to stronger complex modulus (G*) and higher hardness. The values of G* in FHPKO/RSO blends were higher than those of corresponding FHCNO/RSO blends. Chemometrics analysis further confirmed that physical properties were positively related to the amounts of SFAs and high-melting point TAGs, but negatively related to the thickness and particle size of crystals.
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