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Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats

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A Correction to this article was published on 07 August 2019

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Abstract

Fat crystal networks result from a crystallization process, forming interlinked crystal aggregates of viscoelastic character. Palm oil-based fat crystal networks, such as chocolate and nougat spreads, often show liquid oil separation during storage because the fat crystal network is too weak to retain the liquid oils trapped within its structure. To explore the relationship between crystallization kinetics and subsequent mechanical properties, i) palm oil from three different geographical origins and with diverging crystallization properties, ii) mixtures of Ghanaian palm oil with gradually increasing additions of hazelnut oil, and iii) blends of Ecuadorian palm oil with palm stearin as a tripalmitin (PPP)-rich fraction were investigated. Kinetic parameters were acquired from an extended Avrami model by isothermal differential scanning calorimetry measurements, and the results combined with the elastic properties measured by oscillation rheology since studying crystallization kinetics alone insufficiently informs about the mechanical/structural properties needed to overcome liquid oil separation. Rate constants of all investigated fats followed bell-shaped curves, with curve progression strongly dependent on the lipid composition. Ameliorating crystallization properties entailed enhanced elastic properties. The higher the maximum rate constants, the higher the elastic modulus and the gel rigidity of the respective fats. However, two different linear regions of elastic modulus versus PPP or solid fat content resulted, depending on whether palm oil was diluted with hazelnut oil or blended with a PPP-rich fraction. Hazelnut oil strongly diluted crystallizable portions of the structuring fat, thereby decreasing the mechanical properties in a power-law fashion, because the fat crystal network became less connected between fat crystal aggregates.

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  • 07 August 2019

    The original version of this article unfortunately contained errors. During final layout the format of Table 1 was displaced and an odd symbol was inserted in Eq. 2. The correct versions are given below.

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Acknowledgments

We would like to thank the former company supervisor of Stephen-Sven Hubbes, Steffen Rapp, Head of the Quality Department of Rapunzel Naturkost GmbH, for launching this project. We also want to thank Rapunzel Naturkost GmbH for providing all the resources needed to conduct these studies and Thorsten Tybussek from the Fraunhofer IVV for HPLC analysis of the triglycerides and his scientific support in this project.

Funding

This work was financed by Rapunzel Naturkost GmbH, Legau, Germany, www.rapunzel.de.

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Authors and Affiliations

  1. Rapunzel Naturkost GmbH, Rapunzelstr. 1, 87764, Legau, Germany

    Stephen-Sven Hubbes

  2. Anton Paar Germany GmbH, Hellmuth-Hirth-Str. 6, 73760, Ostfildern-Scharnhausen, Germany

    André Braun

  3. Lehrstuhl für Systemverfahrenstechnik, Department of Food and Life Sciences, Technical University of Munich (TUM), Freising, Germany

    Petra Foerst

Authors
  1. Stephen-Sven Hubbes
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  2. André Braun
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  3. Petra Foerst
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Correspondence to Petra Foerst.

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Conflict of Interest

The research was funded by Rapunzel Naturkost GmbH. Stephen-Sven Hubbes is Head of the Research & Development Department of Rapunzel Naturkost GmbH. André Braun works for Anton Paar Germany GmbH and was employed at the Technical University of Munich (TUM®) during the elaboration of this work.

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Hubbes, SS., Braun, A. & Foerst, P. Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats. Food Biophysics 15, 1–15 (2020). https://doi.org/10.1007/s11483-019-09596-w

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