Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage

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• 作者：Sami Saadi^a ; ^{s.saadi5@yahoo.fr} ; ^{sami.saadi84@gmail.com} ; Abdul Azis Ariffin^a ; ^{abdulazis@putra.upm.edu.my} ; Hasanah Mohd Ghazali^a ; Mohammed Sabo Abdulkarim^a ; Huey Chern Boo^a ; Mat Sahri Miskandar^b
• 关键词：Water-in-oil (w/o) emulsion ; Dispersed phase ; Continuous phase ; Binary blend behaviour ; Symmetrical crystals ; Asymmetrical crystals
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 August, 2012
• 卷：133
• 期：4
• 页码：1485-1493
• 文件大小：937 K

摘要

Multipurpose margarine (MPM) or water-in-oil (w/o) emulsion systems were prepared using palm oil (PO)/palm stearin (PS) blends as continuous phases and stabilized by monoacylglycerol (90%monoester) as emulsifier. Experimental analyses of three out of six models of MPM showed that MPM1, MPM2 and MPM3 had low workability force and weaker network structure. As results the solid fat content (SFC) at 28 掳C, consistency, storage modulus (G鈥? and softness were 25%, 15.5 脳 10² kPa, 2.62 脳 10² kPa and 30 mm ease of cone penetration, respectively. Furthermore, examination microscopy of the images concerning MPM1, MPM2 and MPM3 revealed the presence of symmetrical crystals after 60 days of storage, whereas the MPM4, MPM5 and MPM6 models exhibited asymmetrical crystals during same incubation time. These results indicated that the diminution of PS versus PO contents induced the retardation of phase transition from less stable beta-prime (尾鈥? crystals to the more stable beta (尾) crystals during storage.