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Food Chem. 2016 Jul 1;202:364-72. doi: 10.1016/j.foodchem.2016.01.102. Epub 2016 Jan 29.

Thermal profiles, crystallization behaviors and microstructure of diacylglycerol-enriched palm oil blends with diacylglycerol-enriched palm olein.

Author information

1
School of Food Science and Technology, Jiangnan University, Oil and Plant Protein Center, Wuxi, Jiangsu Province, PR China.
2
Wuxi COFCO Engineering & Technology Co., Ltd, Wuxi, Jiangsu Province, PR China.
3
School of Food Science and Technology, Jiangnan University, Oil and Plant Protein Center, Wuxi, Jiangsu Province, PR China. Electronic address: 690254409@qq.com.

Abstract

To elucidate the possible interaction mechanisms between DAG-enriched oils, this study investigated how mixtures of DAG-enriched palm-based oils influenced the phase behavior, thermal properties, crystallization behaviors and the microstructure in binary fat blends. DAG-enriched palm oil (PO-DAGE) was blended with DAG-enriched palm olein (POL-DAGE) in various percentages (0%, 10%, 30%, 50%, 70%, 90%, 100%). Based on the observation of iso-solid diagram and phase diagram, the binary mixture of PO-DAGE/POL-DAGE showed a better compatibility in comparison with their corresponding original blends. DSC thermal profiles exhibited that the melting and crystallization properties of PO-DAGE/POL-DAGE were distinctively different from corresponding original blends. Crystallization kinetics revealed that PO-DAGE/POL-DAGE blends displayed a rather high crystallization rate and exhibited no spherulitic crystal growth. From the results of polarized light micrographs, PO-DAGE/POL-DAGE blends showed more dense structure with very small needle-like crystals than PO/POL. X-ray diffraction evaluation revealed when POL-DAGE was added in high contents to PO-DAGE, above 30%, β-polymorph dominated, and the mount of β' forms crystals was decreasing.

KEYWORDS:

Crystallization behavior; Diacylglycerol-enriched blends; Microstructure; Palm oil; Palm olein; Phase behavior; Thermal properties

PMID:
26920306
DOI:
10.1016/j.foodchem.2016.01.102
[Indexed for MEDLINE]

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