Journal of Agricultural and Food Chemistry vol:54 issue:19 pages:7256-7262
The objective of this study is to gain further understanding into the relationship between crystallization behavior, microstructure, and macroscopic properties in coating fats. The isothermal crystallization behavior of two coating fats ( one trans containing and one trans free) was examined, both as pure fats and in coatings, by DSC 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. Both fats seemed to show an alpha-mediated, beta' crystallization at lower temperatures and a direct beta' crystallization at higher temperatures. The trans free coating fat clearly crystallized faster and in smaller crystals. The hardness was governed not only by the amount of solid fat present in the network but also by the structure of this network. The coating matrix components seem to have a pronounced influence on the microstructure and thus on the macroscopic properties.