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Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers

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Abstract

The objective of this work was to functionalize mixtures of fully hydrogenated soybean oil (FHSO) and soybean oil (SO) to match rheological behavior and structure of a partially hydrogenated, high-trans fatty acid roll-in shortening (APPS control). Physical blends of FHSO and SO were prepared at mass ratios ranging from 10:90 to 40:60 FHSO:SO. Different emulsifiers were added in concentrations of 0, 1 and 3 % (w/w). The mixtures were crystallized in a scraped surface heat exchange (SSHE), with A and B units arranged in two configurations, ABA and AAB. Polymorphism, solid fat content and oil binding capacity, as well as rheological, thermal and structural properties were determined and compared to those of the APPS control. The results showed that 30:70 FHSO:SO formulations with 1 % glycerol monopalmitate, crystallized in an ABA unit votator configuration had comparable properties to those of the APPS control. Despite achieving desirable physical and rheological properties, the nano- and microstructural elements of the FHSO:SO blends were significantly smaller than those of the APPS control which may suggest that functionality for these fats can be accomplished by addition of specific additives and control of crystallization conditions, regardless of bulk chemical composition.

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Acknowledgments

The authors acknowledge The Natural Sciences and Engineering Research Council of Canada, Advanced Foods and Materials network and General Mills for the financial support.

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Authors and Affiliations

  1. Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, IA, 50011-1061, USA

    Nuria C. Acevedo

  2. Guelph-Waterloo Physics Institute. Centre for Food & Soft Materials Science. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, Canada, N1G 2W1

    Alejandro G. Marangoni

Authors
  1. Nuria C. Acevedo
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  2. Alejandro G. Marangoni
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Correspondence to Nuria C. Acevedo.

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Acevedo, N.C., Marangoni, A.G. Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers. Food Biophysics 9, 368–379 (2014). https://doi.org/10.1007/s11483-014-9340-9

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