Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

B P Nusantoro,N A.M Yanty,D Van De Walle,K Dewettinck,C Hidayat,S Danthine

doi:10.3989/gya.0553171

B P Nusantoro, N A.M Yanty + Show 4 more

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https://doi.org/10.3989/gya.0553171

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Abstract

A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph.

Highlights

Fats and oils play an important role by providing basic nutrients for humans and by serving as functional ingredient in various prepared foods
Fat blends for fat-rich foods are commonly prepared from different sources of vegetable fats and oils
A calculation procedure described below was developed to eliminate the drawbacks of the previous methods by placing emphasis on the different clusters of TAG present in the fat system based on their melting points

Summary

Introduction

Fats and oils play an important role by providing basic nutrients for humans and by serving as functional ingredient in various prepared foods. They greatly affect the properties of food products and their texture and flavor. The design of prepared fatty foods relies greatly on the effective exploitation of different functional fats and the properties of oils (Podmore, 2008). The formulation of a fat-rich product is commonly initiated with the identification of these key functional properties. The fat-rich product formulation is meant to identify the physical/ structural properties that can produce the intended functionalities (O’Brien et al, 2005; Avramenko and Kraslawski, 2008)

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