Physicochemical and Rheological Characterization of Roll-in Shortenings

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• 作者：Braulio Macias-Rodriguez…
• 关键词：Roll ; in ; Shortening ; trans ; Saturated ; Functionality
• 刊名：Journal of the American Oil Chemists' Society
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：93
• 期：4
• 页码：575-585
• 全文大小：738 KB
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• 作者单位：Braulio Macias-Rodriguez (1)
  Alejandro G. Marangoni (1)
  
  1. Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON, N1G 2W1, Canada
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Industrial Chemistry and Chemical Engineering
  Analytical Chemistry
  Chemistry
  Biotechnology
  Biomaterials
  Agriculture
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1558-9331

文摘

The composition and physical properties of roll-in shortenings, commonly rich in trans and saturated fatty acids, were investigated and compared to other specialty fats, to provide insights into the physico-chemical origins of their functionality. Triacylglycerols and fatty acid composition, polymorphic and melting behavior, solid fat content and large deformation rheological properties were determined. Roll-in shortenings contained higher amounts of trisaturated and unsaturated triacylglycerols (12–27 %; 47–62 %) than other shortenings (9–11 %; 6–44 %). However, all exhibited high levels of saturates and trans fatty acids and similar crystal characteristics: β′ or mixed β′ and β, irrespective of their end use. Roll-in shortenings had comparable melting peaks (42–52 °C) but sharper melting endotherms with higher enthalpies (38.6–43.3 J/g) than other bakery fats (18.7–25.4 J/g). This was in accordance with their well-defined short spacings, indicative of smaller crystallites with more-ordered packing. Solid fat profiles of roll-in shortenings were akin to all purpose and cake interesterified shortenings, but not to all-purpose and icing shortenings which displayed substantial melting as temperature rises. Differences in large deformation rheology (yield stress: σ * , apparent Young modulus: E _app, yield value: C) were marginal and inconsistent with their solid fat content. Roll-in shortenings exhibited E _app, σ and C in the order of 1–2 × 106, 4–7 × 104, and 7–29 × 104 Pa, respectively. Particularly, the σ*and C, previously established as major parameters to specify the functionality of roll-in shortenings, were not significantly different (p > 0.05). Overall, roll-in shortening differed from other samples in regard to molecular makeup but not greatly in their physical parameters, suggesting that triacylglycerol composition has important implications on their functionality.