Structuring of edible oils by long‐chain FA, fatty alcohols, and their mixtures

Abstract

AbstractHomologous series of fatty alcohols and FA with chain lengths ranging from 16 to 22 carbons were evaluated for their oil‐structuring potential by texture profile analysis (TPA). FA, fatty alcohols, and their mixtures were found to structure sunflower oil and several vegetable oils at levels as low as 2% (w/w) for the pure ingredients. Mixtures of fatty alcohols and FA with the same chain lengths, at 5% (w/w) in sunflower oil, showed a synergistic effect below 20°C at the composition ratios of 7∶3 and 3∶7 (w/w). This synergistic effect in the 7∶3 stearyl alcohol/stearic acid mixture was due to effects on the microstructure of the composite material. The larger number of small crystals observed in the mixture was attributed to effects on the crystallization kinetics as a result of minimal interfacial tension at the specific 1∶3 and 3∶1 molecular ratios.