Effect Of Behenate Glyceride On The Physical Properties Of Plastic Fats Based On Plant Oils

As people's concerns about the health hazards of trans fats gradually deepened.Improving the nutritional properties,eliminating trans fat and reducing saturated fat content of plastic fats products have become bottleneck issues in the development of food industry,as well as a major issue related to national health.The addition of crystallization promoter can regulate the crystallization behavior,maintain the good plasticity,eliminate trans fatty acids and reduce saturated fatty acids in plastic fats.Behenate glyceride have high melting points,fast crystallization-rate,and are hard to be absorbed by human body.Furthermore,Behenate glyceride also have beneficial physiological functions as lowing calorie and inhibiting fat accumulation in the body.Therefore,it has special advantages to use behenate glyceride in regulating the crystallization of fats.In this work,monobehenin(MB),tribehenin(BBB)and a commercial behenate glyceride product were chosen to investigate their effects on the crystallization regulation(nucleation,crystallization growth,crystallization stability)of different oil systems(palm oil,palm stearin,cocoa butter and cocoa butter replacer).Differential scanning calorimetry(DSC),X-ray diffraction(XRD)and polarized light microscopy(PLM)were used to analyze the thermodynamic properties,polymorphism and microstructure of crystallization.The underlying mechanisms were discussed from the compatibility between crystallization promoter and the substrate fats,the matching of polymorphism.and the degree of undercooling.The results of this research will provide theoretical support for the development and application of crystallization promoter products.The main conclusions are as follows: 1.Under non-isothermal crystallization conditions,the addition of MB and BBB increased the onset crystallization temperature of palm oil and palm stearin.2.Under isothermal crystallization conditions,MB and BBB were added as seed crystals to induce the formation of a large number of crystallization nuclei and reduce the crystal size.3.BBB promoted the formation of ? crystals in palm oil and palm stearin,and MB retarded the polymorphic transformation of ?'??.4.Behenate glyceride increased the onset crystallization temperature of palm oil,palm stearin,cocoa butter and cocoa butter replacer,and formed a denser crystal network structure,among which the effect of behenate glyceride on the crystallization of palm oil was most significant.The compatibility of four types of fats with behenate glyceride in descending order was:palm stearin > cocoa butter replacer > cocoa butter > palm oil.5.The degree of under-cooling,compatibility between crystallization promoter and substrate fats,and the polymorphic matching significantly affected the physical properties of substrate fats.