Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil‐based shortening

Abstract

Abstract In this study, the effects of cooling rate, degree of supercooling, and storage time on the microstructure and rheological properties of a vegetable shortening composed of soybean and palm oils were examined. The solid fat content vs. temperature profile displayed two distinct regions: from 5 to 25°C, and from 25°C to the end of melt at 45–50°C. A peak melting temperature of 42.7°C was determined by DSC. Discontinuity in the crystallization induction time (determined by pulsed NMR) vs. temperature plot at 27°C also suggested the existence of two separate groups of crystallizing material. Isothermal crystallization kinetics were characterized using the Avrami and Fisher‐Turnbull models. In using DSC and powder X‐ray diffraction, the α polymorph formed upon fast cooling (>5°C/min), and the β′ form predominated at lower cooling rates (<1°C/min). An α to β′ transition took place upon storage. Fractal dimensions ( D f ) obtained by microscopy and image analysis showed no dependence on the degree of supercooling since D f remained constant (∼1.89) at crystallization temperatures of 5, 22, and 27°C. Crystallization at 22°C at 1°C/min and 15°C/min yielded D f values of 1.98 and 1.93, respectively. Differences in microstructure were observed, and changes in particle properties increased the parameter λ at higher degrees of supercooling.