Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties

Abstract

The storage stability of two kinds of interesterified blend-based fast-frozen special fats (PS:SO-IBSF, PS:RO-IBSF) with varied triacylglycerols (TAGs) compositions under different temperatures for 4 weeks was investigated. Rancimat and peroxide values experiments indicated that both IBSFs display good oxidation stability throughout a 4-week storage. As for the physical properties of both IBSFs, the solid fat content and hardness decreased with the increase of storage temperature, and IBSFs still exhibited a viscoelastic solid-like behavior. X-ray diffraction results showed that crystal transformation from β'- to β-form was more serious when stored at 25 °C. The more content of ECN 50-type TAGs in PS:RO-IBSF is helpful to reduce its crystal transformation from β'-to β-form compared to PS:SO-IBSF. On the other hand, storage at 4 °C was beneficial for both IBSFs to keep their crystal network integrity, and the PS:RO-IBSF maintained better quality under the same storage conditions.

Keywords: Constant temperature storage; Crystallization behavior; Interesterified blend-based fast-frozen special fat; Oxidative stability; Physical property.