科研之友
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摘要
This paper reports the effects of adding talc particles on the physical properties of palm oil (PO)-based shortening formed by working refined PO (RPO) after rapid cooling. We examined the thermal and viscoelastic behavior of RPO in bulk fat systems, and the polymorphism and hardness of the shortening in the presence and absence of talc particles. In addition, the microstructure of fat crystals formed was observed. The effects of talc addition are summarized as follows: (i) When RPO was cooled at a rate of 5 degrees C/min, crystallization of the high-melting fraction, including tripalmitoylglycerol (PPP) and 1,3-dipalmitoyl-2-oleoyl glycerol (POP), was preferentially promoted to form small-sized microcrystals. During cooling, the increase in the viscoelasticity of RPO was suppressed at low temperatures. (ii) When the shortening was stored at 5 degrees C, beta'-crystallization of 1-palmitoyl-2,3-dioleoyl glycerol (POO) and beta-crystallization, probably of a molecular compound (MC) of POP and 1,2-dipalmitoyl-3-oleoyl glycerol (PPO), were delayed compared to beta'-crystallization of PPP and POP. During storage, the homogeneity of the fat crystal dispersion improved and the hardness of the shortening decreased. These results indicate that talc improved the physical properties of the PO-based shortening by changing the crystallization kinetics and the networking processes of the fat crystals. Practical applications: The present study showed that adding talc particles effectively improved the physical properties of palm oil (PO)-based shortening during storage. This is considered beneficial for resolving problems in the quality control of PO-based products, such as post-hardening and the formation of granular crystals due to low rates of crystallization.
- 出版日期2016-7
