Physical characteristics at different cooling rates (1�C/min, 5�C/min and 10�C/min) and the relationship between solid fat content (SFC) and hardness of a binary blends of palm stearin and palm olein mixed in various ratios were evaluated in this work. It shows that the samples containing more palm stearin were more sensitive to the cooling rates and gave more �' form crystals with a higher amount (60-100%). The maximum of hardness was 0.305kg when the mixing ratio was 50:50. The blends with a constant ratio had the same SFC at different cooling rates. Nevertheless, the hardness of the same blends and the size of crystals declined with faster cooling rate. The prevalent structure of the same sample was detected to be mostly � and �' form crystals at 1�C/min and 10�C/min. This work demonstrated that changes in the hardness of oils were controlled mostly by crystals types and network structures.(Financially supported by NNSF (No. 31130042 and No. 20976061), NKT R&D Program (No. 2012BAD37B01), NCET-10-0395 and FRFCU-SCUT (No. 2011ZZ0084). Corresponding author: Bing Li;Email: bli@scut.edu.cn)

Influence of SFC, microstructure, and polymorphism on hardness of binary blends of palm stearin and palm olein at different cooling rates

245th National Meeting (2013)

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