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Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil‐Based Model Fat Blend and its Corresponding Fat‐Reduced Water‐in‐Oil Emulsion
Author(s) -
CordovaBarragan Marisol,
Marangoni Alejandro G.,
Peyronel Fernanda,
DibildoxAlvarado Elena
Publication year - 2021
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12461
Subject(s) - emulsion , crystallization , behenic acid , differential scanning calorimetry , stabilizer (aeronautics) , chemical engineering , phase (matter) , materials science , palm oil , microstructure , surface tension , chemistry , composite material , organic chemistry , fatty acid , food science , thermodynamics , mechanical engineering , palmitic acid , engineering , physics
Abstract A high behenic stabilizer (HBS) at concentrations of 0.3%, 0.6%, and 0.9% w/w was added to the oil phase of a fat‐reduced water‐in‐oil (W/O) emulsion intended for margarine manufacture. The crystallization kinetics, thermal behavior, and microstructure of an oil phase and its 35/65 w/w fat‐reduced W/O emulsion were studied. The oil phase was composed of a palm oil‐based model fat blend, three emulsifiers, and the HBS. Differential scanning calorimetry results showed that, when 0.9% of stabilizer was added, the crystallization started 2.5 °C higher than when no HBS was added, hence reducing the time needed for crystallization. Polarized light microscopy results showed that the cocrystallization of the high‐melting triacylglycerols of the oil phase with the HBS significantly decreased the fat crystal size and increased the number of crystals. The solid fat content also was increased by 2.4%. Interfacial tension experiments corroborated that HBS was located in the oil phase and not at the emulsion interface. This work shows that margarine can be successfully manufactured by adding 0.9% HBS to a 35/65 w/w fat‐reduced W/O emulsion without losing functionality, as shown by the presence of the β′ polymorph. This work also suggests that 15% fat could be removed from the system without changing functionality by merely adding up to 0.9% of HBS.