Abstract
The effect of shear on the rheological properties of anhydrous milk fat (AMF) and blends added 10–30 w/w% rapeseed oil (RO) was studied. Shear was applied during early crystallization, and the complex modulus |G*| was measured during the final isothermal crystallization. The firmest and most rapidly formed network was achieved when an intermediate shear of 50 s−1 was applied, and at this shear rate, up to 20 % RO could be added without lowering the final |G*| compared to pure AMF. A similar effect was not obtained at lower or higher shear rates. Solid fat content was unaffected by shear, while fat crystal size decreased upon increasing shear rate. The study indicates that intermediate shear produces a continuous and strong crystal network, while high shear breaks down the microstructure to such an extent that it is difficult to rebuild during subsequent crystallization, thus resulting in lower |G*|.
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