Crystallization of fats and oils blends

Fats and oils are essential material in food products and therefore their chemical and physical properties play an important role for good quality of food. Natural fats and oils consists of different kinds of triacylglycerols (TAGs), Diacylglycerol (DAGs) and Monoacylglycerol (MAGs). Hence, depending on their carbon number, sn-position on glycerol molecule and degree of saturation, the chemical, thermal and physical properties vary. Also, these fats and oils have tendency to crystallize in typically three different polymorphs (α, β', β). Therefore, the quality of frozen food (which has fats and oils in it) depends on lipid structure along with their polymorph occurrence. For instance, in chocolates, Cocoa Butter (CB) works as a fat phase and upon crystallizing it forms six different polymorphs, thus the quality, storage life, mouthfeel of chocolates depends on the crystallizing process. The combination with another fat/oil alters the thermal, physical properties along with the morphological habit of the crystals.

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