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Effect of temperature on the crystallization behavior and physical properties of fast-frozen special fat during storage
- Zhu, Ting-wei, Liu, Qin, Weng, Hao-tian, Li, Bing, Zhang, Xia, Zong, Min-hua, Wu, Hong
- Journal of food engineering 2018 v.223 pp. 53-61
- crystallization, hardness, lipid content, sensory evaluation, storage temperature
- The crystallization behavior and physical properties of fast-frozen special fat during storage at various temperatures were investigated. For the interesterified blend-based fast-frozen special fat (IBSF), the predominant β′ form steadily existed during storage at 4 °C but the β′ form gradually transformed into the β form when stored at ≥ 20 °C. However, the β content of the physical blend-based fast-frozen special fat (PBSF) was close to 64% and didn't change obviously during storage. For both samples, the crystal size increased and the crystalline network became porous as the storage temperature increased. There was little change in the hardness and solid fat content (SFC) of IBSF and PBSF when stored at 4 °C, but increasing temperature reduced their values. The results of sensory evaluation indicated that IBSF stored at 4 °C for 8 weeks still maintained good quality when applied in the preparation of fast frozen sweet dumplings.