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Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends
Jixian Mao1, Yujie Gao1, Zong Meng1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, PR China.
Abstract:
The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogel blends was investigated, moreover, the linear and nonlinear rheological behavior of systems was analyzed by small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The addition of DATEM oleogels inhibited the growth rate of crystals of blends at 4 °C and reduced the average size of crystalline nanoplatelet. Moreover, the DATEM oleogels promoted the transition of blends to more stable β polymorphism. The nonlinear rheological response of blends was qualitatively analyzed by normalized Lissajous-Bowditch curves. The addition of DATEM oleogels made blends more resistant to large deformations and slowed down viscous losses while reducing the rearrangement behavior of the crystal microstructure under high strain. These findings could open up the possibility of developing low-saturated fat products and further broaden the application of oleogels.
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