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Interesterified blend-based and physical blend-based special fats: storage stability under fluctuating temperatures.

Abstract

BACKGROUND

Temperatures that special fat faces in a real environment fluctuate, thus, understanding the property changes of special fats under fluctuating temperatures will be helpful in guiding how to keep its high quality in the production and application process. Therefore, a comparative study was carried out on the storage stability of physical blend-based and interesterified blend-based special fats (PBSFs and IBSFs) and their oxidative stability, crystallization and physical properties were studied under fluctuating temperatures.

RESULTS

The peroxide values of IBSFs and PBSFs were less than 10.0 mmol kg-1 after 4 weeks of storage, and IBSFs had better oxidative stability. There was little change in the solid fat content, and the hardness decreased when IBSFs and PBSFs were stored for 4 weeks. X-ray diffraction results indicated that PBSFs had only β-crystal, but IBSFs had β- and β'-crystal after storage. Moreover, in IBSFs, the transformation from β'- to β-form in PS:RO-IBSF was more obvious than that in PS:SO-IBSF (PS, palm stearin; SO, soybean oil; RO, rapeseed oil) after 4 weeks of storage, and the good integrity of crystalline network in fast-frozen special fats during fluctuating temperature storage followed the order: IBSF > PBSF, PS:RO-PBSF > PS:SO-PBSF.

CONCLUSION

The results suggest IBSF can better maintain its quality during fluctuating temperature storage than PBSF. © 2019 Society of Chemical Industry.

Authors+Show Affiliations

School of Food Science and Engineering, South China University of Technology, Guangzhou, China.School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.School of Food Science and Engineering, South China University of Technology, Guangzhou, China.Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA.School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31250449

Citation

Zhu, Ting-Wei, et al. "Interesterified Blend-based and Physical Blend-based Special Fats: Storage Stability Under Fluctuating Temperatures." Journal of the Science of Food and Agriculture, 2019.
Zhu TW, Zhang X, Zong MH, et al. Interesterified blend-based and physical blend-based special fats: storage stability under fluctuating temperatures. J Sci Food Agric. 2019.
Zhu, T. W., Zhang, X., Zong, M. H., Linhardt, R. J., Li, B., & Wu, H. (2019). Interesterified blend-based and physical blend-based special fats: storage stability under fluctuating temperatures. Journal of the Science of Food and Agriculture, doi:10.1002/jsfa.9894.
Zhu TW, et al. Interesterified Blend-based and Physical Blend-based Special Fats: Storage Stability Under Fluctuating Temperatures. J Sci Food Agric. 2019 Jun 28; PubMed PMID: 31250449.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Interesterified blend-based and physical blend-based special fats: storage stability under fluctuating temperatures. AU - Zhu,Ting-Wei, AU - Zhang,Xia, AU - Zong,Min-Hua, AU - Linhardt,Robert J, AU - Li,Bing, AU - Wu,Hong, Y1 - 2019/06/28/ PY - 2019/03/19/received PY - 2019/06/20/revised PY - 2019/06/23/accepted PY - 2019/6/30/pubmed PY - 2019/6/30/medline PY - 2019/6/29/entrez KW - crystallization characteristics KW - fluctuant temperature storage KW - interesterified blend KW - oxidative stability KW - physical property JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. N2 - BACKGROUND: Temperatures that special fat faces in a real environment fluctuate, thus, understanding the property changes of special fats under fluctuating temperatures will be helpful in guiding how to keep its high quality in the production and application process. Therefore, a comparative study was carried out on the storage stability of physical blend-based and interesterified blend-based special fats (PBSFs and IBSFs) and their oxidative stability, crystallization and physical properties were studied under fluctuating temperatures. RESULTS: The peroxide values of IBSFs and PBSFs were less than 10.0 mmol kg-1 after 4 weeks of storage, and IBSFs had better oxidative stability. There was little change in the solid fat content, and the hardness decreased when IBSFs and PBSFs were stored for 4 weeks. X-ray diffraction results indicated that PBSFs had only β-crystal, but IBSFs had β- and β'-crystal after storage. Moreover, in IBSFs, the transformation from β'- to β-form in PS:RO-IBSF was more obvious than that in PS:SO-IBSF (PS, palm stearin; SO, soybean oil; RO, rapeseed oil) after 4 weeks of storage, and the good integrity of crystalline network in fast-frozen special fats during fluctuating temperature storage followed the order: IBSF > PBSF, PS:RO-PBSF > PS:SO-PBSF. CONCLUSION: The results suggest IBSF can better maintain its quality during fluctuating temperature storage than PBSF. © 2019 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/31250449/Interesterified_blend-based_and_physical_blend-based_special_fats:_Storage_stability_under_fluctuating_temperatures L2 - https://doi.org/10.1002/jsfa.9894 DB - PRIME DP - Unbound Medicine ER -