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Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage

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Abstract

Fat products experienced undesirable microstructural property changes due to the temperatures during transportation and storage. In this study, the lipid composition and solid fat content (SFC) of two model palm oil-based shortenings, which are denoted as shortening A (melting point of 35.1°C) and shortening B (melting point of 51.2°C), were evaluated, and their crystallization behavior and polymorphism during storage at various temperatures (−10 °C to 30 °C) was examined by X-ray diffraction (XRD) and polarized light microscopy (PLM). The fractal dimension (D b) was calculated to qualify the change in the crystal network during storage. The aggregation of high-melting triacylglycerols (TAGs) nanostructure and the formation of the most stable β polymorph were observed in shortening at higher temperatures (≥0 °C) during storage. At the same temperature, the intensity of β crystals in the two samples increased as the storage time increased, and this trend was obvious at high temperatures (≥10 °C). In addition, the intensity of the β crystals in the two samples gradually increased as the temperature increased, and the size of the crystalline particles became larger. The crystal size in shortening A was larger than that in shortening B at high temperatures (≥10 °C). The crystal network of shortening B was denser than that of shortening A. The D b value reached a maximum at 10 °C and 30 °C for shortening A and B, respectively. These findings have important implications on the storage stability and functional properties of palm oil-based shortenings.

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Abbreviations

PO:

Palm oil

IV:

Iodine value

DSC:

Differential scanning calorimetry

FAC:

Fatty acid composition

FAME:

Fatty acid methyl esters

pNMR:

Pulsed Nuclear Magnetic resonance

TAG:

Triacylglycerol

PLM:

Polarized light microscope

XRD:

X-ray diffraction

D b :

Fractal dimension

S:

Saturated fatty acid

U:

Unsaturated fatty acid

SFC:

Solid fat content

POP:

1,3-Dipalmitoyl-2-oleoyl-glycerol

POO:

1-Palmitoyl-2,3-dioleoyl-glycerol

PPO:

1,2-Dipalmitoyl-3-oleoyl-glycerol

POS:

1-Palmitoyl-2-oleoyl-3-stearoyl-glycerol

SOS:

1,3-Distearoyl-2-oleoyl-sn-glycerol

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Acknowledgments

This work is supported by the State Key Program of National Natural Science of China (No. 31130042 and No. 20976061), the National Key Technology R&D Program (No. 2012BAD37B01), NCET-10-0395 and the Fundamental Research Funds for the Central Universities, SCUT (No. 2011ZZ0084).

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Authors and Affiliations

  1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China

    Xia Zhang, Lin Li, He Xie, Zhili Liang, Jianyu Su, Guoqin Liu & Bing Li

  2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China

    Lin Li, Jianyu Su & Bing Li

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  1. Xia Zhang
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  2. Lin Li
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Correspondence to Bing Li.

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Zhang, X., Li, L., Xie, H. et al. Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage. Food Bioprocess Technol 7, 887–900 (2014). https://doi.org/10.1007/s11947-013-1078-8

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