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This paper identifies physical properties of an interesterified palm‐based fat (EIEPO) that predict oil binding capacity (OBC). A 100% EIEPO sample, 50% EIEPO sample diluted with 50% soybean oil (SBO), and a 20% EIEPO sample diluted with 80% SBO were used to test how saturation level impacts OBC. All samples were crystallized using either a fast (6.4°C/min) or slow (0.1°C/min) cooling rate as well as with or without the application of high‐intensity ultrasound (HIU; 20 kHz) to generate a wide range of physical properties. Immediately after crystallization, the sample's physical properties, including crystal microstructure, solid fat content (SFC), viscoelasticity (G′, G″, and δ), melting behavior, hardness, and OBC (centrifuge method) were quantified. The samples were then stored for 48 h at 22 and 5°C and the aforementioned physical properties were measured again, with one additional measurement for the samples stored at 5°C—OBC using a filter paper method (OBCp). The results indicate that OBC can be optimized in a palm‐based fat by modifying the physical properties which was achieved via the processing conditions. Both measurements of OBC were significantly correlated with SFC, hardness, δ, and enthalpy. A model was developed to predict a sample's OBCc using the following dominant variables—SFC, hardness, peak temperature, enthalpy, and the number of crystals. These results suggest that OBC can be predicted using a sample's SFC, hardness, peak temperature, enthalpy, and number of crystals and that SFC, hardness, and enthalpy are main drivers of OBC. [ABSTRACT FROM AUTHOR]

The molecular structure of a crystalline monolayer of hydrocarbon chains was modeled and studied via computer simulation using the Metropolis Monte Carlo algorithm at a temperature T = 300 K. The only interactions in this system occur through Lennard‐Jones dispersion forces and short‐range atom‐atom repulsion. The intent was to establish whether the chains were either rigidly extended or twisted via the thermal formation of gauche bonds and apply the results to understand observations made on two possible oleogelators: triacontane and stearic acid. Specifically, we aimed to understand if their observed crystalline monolayer thicknesses are due to gauche‐bond‐shortened hydrocarbon chains oriented perpendicular to the monolayer surface, or to fully extended rigid chains oriented at a tilt angle with respect to the surface. The results showed that crystals of hydrocarbon chains did not include significant gauche bonds, so that all molecules were rigidly extended, thus explaining the experimental data previously reported. Accordingly, TC and SA dimer molecules are packed in crystalline multilayers with tilt angles in relation to the methyl group plane. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate changes in flow behavior of chocolate during chocolate grinding using a stone grinder as affected by chocolate formulation. Three different types of chocolates were evaluated. Two chocolates without milk added (70% chocolate) and two chocolates with milk added and with different amounts of cocoa nibs (30% chocolate and 14% chocolate) were tested. For the 70% chocolates, nibs of two different origins were used; therefore, a total of four samples were evaluated. Chocolates were processed in a stone grinder, and samples were taken as a function of grinding time. For each timepoint, the flow behavior of the samples was measured using a rotational rheometer and fitted to the Casson model. Particle size was measured using a laser scattering instrument. Results showed that yield stress increased linearly while the Casson plastic viscosity decreased exponentially with grinding time (smaller particles). Particle size distribution of the chocolates showed a prominent bimodal distribution for short grinding times (∼9 h) with small (∼15 µm) and large (∼100 µm) particles; with longer grinding time, the population of larger particles decreased. Yield stress values were higher for the 70% chocolate, but they were not very different between the two milk chocolates tested. The Casson plastic viscosity was greatest for the 70% chocolate, followed by the 30% chocolate. The 14% chocolate had the lowest Casson plastic viscosity. Changes of Casson plastic viscosity with particle size were more evident for the dark chocolates compared to the milk ones. These results are helpful to small chocolate producers who need better understanding of how the formulation and grinding of chocolate affect its flow behavior, which will ultimately affect chocolate handling during production. [ABSTRACT FROM AUTHOR]

Scraped surface heat exchangers (SSHE) are very important in many industries including chemical, cosmetic, pharmaceutical, and food. Some of the applications of SSHE in the food industry are to control the crystallization process in fats and frozen desserts, among other applications. This can be achieved because of the scraping action of the fixed blades that continuously rotate within the cooling surface removing the crystallized product from the surface, improving heat transfer, preventing crystal build‐up on the wall, and accelerating the crystallization process. There are many process parameters that can be controlled in the SSHE to control and tailor the fat crystallization process, and many fat‐based products can benefit from this machine, such as shortenings, spreads, and chocolates. Moreover, SSHE have recently been coupled to other processing devices such as high intensity ultrasound (HIU), high pressure homogenizers, and others to improve the crystallization process even further. This review focuses on the importance of SSHE in fat and fat‐based products and discusses the importance of the parameters of the SSHE in the crystallization process, as well as how they affect the physical properties of different fat sources and spreads. [ABSTRACT FROM AUTHOR]

The objective of this research was to use simple and economic techniques to measure chocolate viscosity and compare the values with the ones obtained using a rheometer. Two techniques were used: (a) Zahn cup number 5, and (b) ring/spread test using a ring and a template with concentric circles (ring method). Seven chocolates with a wide range of viscosities were used: (a) three 70% dark chocolates; (b) 70% dark chocolate with 1% lecithin added; (c) 70% dark chocolate with 10% cocoa butter added; (d) a Swiss‐style milk chocolate; (e) a 50% milk chocolate. Results from this research showed that the viscosity obtained using the Zahn cups was positively correlated with the Casson plastic viscosity (r = 0.897; p = 0.016) while the values obtained using the ring/spread method were negatively correlated with the Casson yield stress (r = −0.916; p = 0.004) and the Casson plastic viscosity (r = −0.897; p = 0.007). These results are helpful for small producers of chocolate that need to quantify the viscosity of their product using simple and economic techniques. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of cannabidiol (CBD) on the crystallization behavior and physical properties of various fats. Anhydrous milk fat (AMF), palm oil (PO), palm kernel oil (PKO), and cocoa butter (CB) were chosen for this study, for their unique crystallization behaviors. CBD was added at 1 and 2.5% wt/wt to these fats, and the crystallization behavior was evaluated at 26°C for AMF and PO and at 22°C for PKO and CB. Control samples with no CBD were prepared and evaluated as well. Results show that CBD delayed the crystallization of all fats with the least effect observed for the PO. Slight increases in crystal size were observed with the addition of CBD for all samples. CBD did not affect the melting profile of AMF or CB, but it increased the peak temperature of PO and decreased the enthalpy of PKO. Similarly, hardness was only affected by CBD in PO samples, with harder materials obtained for samples containing 2.5% CBD. The same trend was observed for elasticity. In addition, the elasticity of AMF increased with the addition of CBD but not its hardness. Overall, this study indicates that the effect of CBD on fat crystallization is highly dependent on the type of fat used. Producers of fat‐based products that are willing to include CBD in their formulations must carefully control processing conditions to ensure product quality. [ABSTRACT FROM AUTHOR]