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Oil-Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions

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Journal of the American Oil Chemists' Society

Abstract

Uniform suspension of particulates (salt or spices) in oil-based marinades requires a gel behavior of the matrix. This can be achieved by adding a solid fat to the liquid oil. Besides rheology, appearance and thermal stability are important for the utilization as marinades. The influence of solid fat concentration (c fat = 2.5–5.5 wt%) and average cooling speed (1.4, 2.6, and 4.7 °C/min) on the functional properties of oil-fat gels from palm fat and canola oil was investigated. Oil-fat mixtures showed complex physiochemical behavior depending on the solid fat concentration and cooling rate. All samples had a shear-thinning behavior. Yield stresses and apparent viscosities increased at a constant cooling rate with increasing solid fat concentration. Frequency dependence of storage and loss modulus showed a transition from a viscous solution to a weak gel at c fat > 3.5 wt%. Samples at increasing cooling rates transitioned to weak gels at lower fat concentration (2.5 wt%). Mixtures became turbid and increasingly whiter as both solid fat concentration and cooling rates increased, which was explained by increased light-scattering by fat crystal aggregates. Results show the critical importance of proper formulation and preparation conditions on the functionality of oil-based marinades.

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Acknowledgments

We would like to thank Scheid AG for their financial support of this study and the fruitful discussion of oil-fat mixtures as the basis of marinades. We would also like to thank Cognis for their donation of the palm fat used in this study. Finally, we the appreciate assistance of Thrandur Helgason and Valerie Schuh in conducting the thermal and optical studies.

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Authors and Affiliations

  1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany

    Stefan B. Irmscher, Monika Gibis, Kurt Herrmann & Jochen Weiss

  2. Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599, Stuttgart, Germany

    Reinhard Kohlus

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  1. Stefan B. Irmscher
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  2. Monika Gibis
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Correspondence to Jochen Weiss.

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Submitted to the Journal of the American Oil Chemists’ Society in January, 2015

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Irmscher, S.B., Gibis, M., Herrmann, K. et al. Oil-Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions. J Am Oil Chem Soc 92, 1277–1291 (2015). https://doi.org/10.1007/s11746-015-2683-7

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  • DOI: https://doi.org/10.1007/s11746-015-2683-7

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