Journal of Agricultural and Food Chemistry vol:55 issue:19 pages:7793-7801
The objective of this study is to investigate the architecture to feature physical functionality of filling fats. This means an investigation of the different structure levels (crystallization, microstructure, macrostructure, etc.) that lead to good technological functionality. The isothermal crystallization behavior of two filling fats (one trans-containing and one trans-free) was examined by differential scanning calorimetry and microscopy. Furthermore, the hardness of the samples was examined after cooling in a water bath at two different temperatures and at three different storage times. The trans-containing filling fat crystallized faster and in smaller crystals as compared to the trans-free filling fat. The crystallization behavior of the trans-free filling fat was more complex, with the formation of different polymorphic forms. The hardness of the fillings was not only governed by the amount of solid fat present in the network but also by the structure of this network. The filling matrix components seem to have a pronounced influence on the microstructure and thus on the macroscopic properties.