It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated NMR instrument to apply shear to the sample. However, this method did not enable the determination of rheological parameters. In this work, a custom made low-field rheo-NMR device was evaluated, consisting of a commercial rheometer combined with a low-field permanent magnet to enable simultaneous rheological and NMR measurements. Two fats, i.e. partially hardened sunflower oil (PHSO) and soft palm mid fraction (sPMF), were submitted to several rheo-NMR experiments. The results of these experiments clearly indicated that these fats crystallized differently. First, PHSO crystallized faster than sPMF. Moreover, the latter seemed to crystallize in two steps. Initially a weak structure was formed when a low amount of solids was present, but this structure was replaced by a stronger network once more crystals were present. Both fats were studied under stagnant conditions, but also when submitted to low shear rates (1 s-1 and 5 s-1). It was shown that the amount of solids necessary to obtain a viscosity of 10 Pa s was higher when the shear rate was higher. The strength of the formed crystal network at a given percentage of solids was also weaker as the shear rate during crystallization increased. Whereas these experiments were done non-isothermally, it was shown that rheo-NMR can also perfectly be used for isothermal measurements.
Keywords: Crystal networks; Dynamic crystallization; Rheo-NMR; Shear; Solid fat content.
© 2021 The Authors.