Relationship between crystallization behavior, microstructure, and macroscopic properties in trans and trans free coatings

Foubert I., Vereecken J., Smith K.W., Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatings, Journal of Agricultural and Food Chemistry, 2006, 54 (19), 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 α-mediated β’ crystallization at lower temperatures and a direct β’ 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.