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| Effect of hard fats compositions on their thermal properties, microstructure and morphology |
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| DOI： |
| KeyWord:composition thermal property microstructure micro morphology |
| FundProject:“十四五”国家重点研发计划项目（2021YFD2100300） |
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| Abstract: |
| In order to provide certain development basis and theoretical basis for the application of full hydrogenated stearin in plastic fats and oleogels, the influence of stearin composition on its crystal properties was analyzed, the fatty acid and triacylglycerols (TAGs) compositions, thermal properties, microstructure and morphology of hard fats, including fully hydrogenated palm kernel oil (HPKO), fully hydrogenated palm oil (HPO), fully hydrogenated cottonseed oil (HCSO), fully hydrogenated soybean oil (HSO), and fully hydrogenated canola oil (HCO), fully hydrogenated rapeseed oil (HRO), refined lacquer wax (LW) and cocoa butter (CCB) were determined, and the effects of composition of these stearin on their thermal properties, microstructure and morphology were investigated. The results showed that the major fatty acids of HPO, HCSO, HSO and HCO were palmitic acid and stearic acid. Lauric acid and myristic acid were the major fatty acids of HPKO. HRO was mainly composed of stearic acid and behenic acids. LW contained large amount of palmitic acid and oleic acid. The major fatty acids of CCB were stearic acid, oleic acid and palmitic acid. The melting points of these stearin were influenced greatly by their TAGs composition. The melting points of CCB and HPKO were lower relatively, and the melting points of HSO, HCO and HRO were higher. Although HRO contained a lot of behenic acid, its melting point was lower than that of HSO and HCO, which was related to the interaction of TAGs. The content of TAGs with high melting point affected the solid fat content (SFC) profile of the stearin. At the desired temperature, the higher the content of TAGs with high melting points in stearin, the higher the SFC of stearin. SFC profile of stearin was also affected by the interaction of TAGs in them. The crystals in CCB was β form,HPKO, HPO and HCSO were β′ form,HCO, HSO and HRO were α form, LW was a mixture of β and β′ form. The morphology of the crystalline aggregates was affected by TAGs composition in stearin, the higher the content of high melting point TAGs, the denser and more orderly the crystalline aggregates. The SFC of stearin under the determination condition （25 ℃） also influenced the morphology of the crystalline aggregates. |
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