Effects of storage at 0�C,10�C, 20�C,30�C,40�C for 28 days on hardness, microstructural properties of two palm oil-based shortening networks were studied. For the samples with different melting point of 44.1�C and 54.5�C rod-like aggregates and spherulite aggregates appeared and crystalline intensity increased with storage time at all temperature. The network of sample A (44.1�C) was filled more and the hardness increased with storage time increasing at 0�C-20�C when the network turned to be more loose and the hardness decreased at 30�C-40�C. For the sample B(54.5�C), the network was filled more and the hardness increased with storage time increasing at 0�C-30�C when he network turned to be more loose and the hardness decreased with storage time at 40�C.The fractal dimension of sample A and B got maximum at20�Cand 30�C for 28 days. These findings have important implications on controlling storage stability of palm oil-based shortening. This work was financially supported by NNSF (No. 31130042 and No. 20976061), NKT R&D Program (No. 2012BAD37B01), NCET-10-0395 and FRFCU-SCUT (No. 2011ZZ0084).

Changes in hardness, microstructural properties of fat crystal networks during storage

245th National Meeting (2013)

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