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Yi He Thesis.pdf (957.5 KB)
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Abstract Header
Effect of Additives on Crystallization of a Mixture of Fully Hydrogenated Canola Oil and Canola Oil
Author Info
He, Yi
Permalink:
http://rave.ohiolink.edu/etdc/view?acc_num=osu1503180621875492
Abstract Details
Year and Degree
2017, Master of Science, Ohio State University, Food Science and Technology.
Abstract
A mixture of fully hydrogenated vegetable oil and vegetable oil might be an ideal material for the production of fat-based food products with desirable texture. It has been observed that physical properties of fully hydrogenated canola oil (FHCO) can be modified by mixing with oil and processing. The effects of other additives in combination of shear processing on crystallization of FHCO-canola oil (CO) blends, however, is not well studied yet. In this research, effects of additives (lecithin as an emulsifier, table sugar, confectionery sugar) and shear processing on crystallization of a mixture of FHCO-CO were studied. FHCO was blended with canola oil at a mass ratio of 45:55. After melting the FHCO-CO mixture at 80°C for 40 minutes, different concentrations of pure sugar (PS), confectionery sugar (CS) and lecithin (L) were added to the FHCO-CO mixtures (F). Samples were crystallized under shearing (150 s-1 and 0 s-1) and cooling (1.5°C/min, from 60°C to 20°C) conditions. After 2 and 24 hours of storage, samples’ normalized SFC, oil binding capacity (OBC), thermal and texture properties were measured. Fatty acid profile of FHCO, CO, and FHCO-CO blend was analyzed using a gas chromatography. It is observed that the addition of lecithin or sugar to the pure fat showed no significant effect on the SFC of the samples crystallized statically. However, the addition of sugar decreased the SFC of the pure fat crystallized under shearing process. These effects of additives were not consistent in samples containing sugar and lecithin. Higher SFC values were observed in the static sample containing pure sugar and lecithin compared to the sheared sample. We have also observed the significant effects of sugar on the samples melting profile in both static and sheared samples. These effects were less pronounced in the samples stored for 24 hours, indicating the transformation to the most stable polymorphic phase in all the samples during storage. Moreover, the trend observed in the samples enthalpy was not similar to the SFC result. We also measured a lower G’ values and OBC for the sheared samples compared to the static samples and reported a similar trend for the samples G’ values and OBC, under each processing condition. The addition of starch to samples with sugar could significantly increase their elastic modulus. Overall, this study highlights the significant effects of additives combined with processing conditions on the final structural and physical properties of a binary mixture of hardstock and liquid oil. This study may help developing more applications of this fat system in different fatty food products with diverse needs and sensory requirements.
Committee
Farnaz Maleky (Advisor)
Pages
65 p.
Subject Headings
Food Science
Keywords
lipid crystallization
;
storage modulus
;
shear
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Citations
He, Y. (2017).
Effect of Additives on Crystallization of a Mixture of Fully Hydrogenated Canola Oil and Canola Oil
[Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1503180621875492
APA Style (7th edition)
He, Yi.
Effect of Additives on Crystallization of a Mixture of Fully Hydrogenated Canola Oil and Canola Oil .
2017. Ohio State University, Master's thesis.
OhioLINK Electronic Theses and Dissertations Center
, http://rave.ohiolink.edu/etdc/view?acc_num=osu1503180621875492.
MLA Style (8th edition)
He, Yi. "Effect of Additives on Crystallization of a Mixture of Fully Hydrogenated Canola Oil and Canola Oil ." Master's thesis, Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1503180621875492
Chicago Manual of Style (17th edition)
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Document number:
osu1503180621875492
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© 2017, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.