Restructuring butterfat through blending and chemical interesterification. 3. Rheology
Authors:
- 1 August 1996
- journal article
- Published by Wiley in Journal of the American Oil Chemists' Society
- Vol. 73 (8) , 983-989
Abstract
Interesterified and noninteresterified butterfat‐canola oil blends, ranging from 100% butterfat to 60∶40 butterfat‐canola oil (w/w) in 10% increments, were evaluated for hardness index (HI), dropping point, viscosity, and viscoelastic properties at small deformation. Both blending and chemical interesterification diminished HI in a nonlinear fashion. HI changes in interesterified blends were more pronounced than in noninteresterified blends. Dropping points yielded information on the structure of the blends. Butterfat’s dropping point (DP) was 34.4°C, whereas that of interesterified butterfat was 37.0°C, which is indicative of a more structured network for the latter. DP values of blends with 60–90% butterfat (interesterified vs. noninteresterified) were not significantly different (PG′) than their noninteresterified counterparts. BothG′ andG″ were frequency‐dependent. Replacement of 30% butterfat by canola oil led to notable changes in small deformation measurements, whereas replacement of 20% butterfat led to big changes in large deformation measurements.Keywords
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