Changing the SFC Profile of Lauric Fat Blends Based on Melting Group Triacylglycerol Formulation

Abstract

AbstractLauric fat blends could be prepared from formulation of different melting triacylglycerol (TAG) group to obtain various desired SFC profiles as required by different fat rich products such as margarine and shortening. At the interval temperature from 0 to 20 °C, an increase ratio of body and heated (BH) melting TAG group in the fat blends imposed higher SFC values with steeper SFC slopes. Meanwhile, at the interval temperature from 20 to 40 °C, an increase ratio of heated (H) melting TAG group resulted higher SFC values with comparable SFC slopes. The use of Palm Stearin (PS) or Fully Hydrogenated Rapeseed Oil (FHRO) as the hard fat gave comparable SFC profiles but the fat blends with FHRO melted completely (SFC 0 %) at higher temperature (60 °C) while those of PS did not. In addition, the crystallization and melting behaviors of lauric fat blends as measured by DSC were influenced by different ratio of TAG distribution formulated at H15 (varied BH) and BH50 (varied H). Fat blends with PS also showed different crystal morphology compared to those with FHRO as measured by PLM.