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Thermal and structural behavior of a vegetal and an animal fat in three different states: bulk, oil-in-water emulsion and whipped cream

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Academic year: 2021

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e complex chemicalcomposition and the wide melting range ofAMF leadsto a continuousevolution in termsofcrystallization and polymorphic behaviourin both states:bulk and emulsion.On the otherhand in the case ofthe lauric fat,only evolutionsof polymorphic formsare observed during isothermalcrystallization.e metastable polymorphic α form wille volve into the more stable β’form,the latterincreasing gradually in the detrimentofthe previousone.Both polymorphic form (α + β’)are being observed untilthe end ofcrystallization,with tracesofβ formsin the case ofAMF..e action ofmechanicalforcesduring the w

whipping processdoesnotseemsto affectthe thermalorthe polymorphic behaviourofthe investigated fats.Due to the factthat no obviousdifferenceswere observed between the three statesoffat(bulk,emulsion and whipped)itcan be concluded thatthe fatundergoesthe same crystallization mechanism in allstatesforthe implied conditions.

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