Physical analyses of gel-like behavior of binary mixtures of high- and low-melting fats

Gel-like fat mixtures of high-melting (HM) and low-melting (LM) fats were formed by means of rapid cooling and subsequent heating. No non-fat ingredients such as emulsifiers, water, or waxes were added to the mixtures. The gel-like fats having solid fat content (SFC) values below 2.0 wt% formed crystal networks of HM-fats that entrapped the liquid oil fraction of LM-fats. in a search for optimal fat combinations exhibiting gel-like behavior, fully hydrogenated rapeseed oil with a high amount of behenic acid (FHR-B), fully hydrogenated rapeseed oil with a high amount of stearic acid (FHR-S), tristearoyl-glycerol (SSS), triarachidonoyl-glycerol (AAA), and tribehenoyl-glycerol (131313) were examined as the HM-fats. For LM-fats, sal fat olein (SFO), cocoa butter (CB), palm super olein (PSO), and olive oil were examined. The following results were obtained: (i) the gel-like behavior was observed in mixtures of FHR-B/SFO and FHR-B/CB with initial concentrations of FHR-B of 1.5-4.0 wt%. (ii) Rapid cooling to T(c) (crystallization temperature) from 70degreesC and subsequent heating to T(f)(final temperature) were necessary to reveal the gel-like behavior, whereas simple cooling without a cooling/heating procedure did not form the gel-like fat mixture. (iii) Optimal values of T(c) and T(f) were related to the m.p. of the LM-fat and HM-fat, respectively. (iv) Temperature variations of SFC as well as X-ray diffraction spectra showed that the melt-mediated transformation from alpha to beta of the HM-fat crystals was a prerequisite to reveal the gel-like behavior. Consequently, the fat mixture revealing the gel-like behavior might be called beta-fat gel.