Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains

Three structured fats were prepared by the total catalytic hydrogenation and random chemical transesterification using medium (coconut oil) and long (palmstearine, low and high erucic rapeseed oil) chain saturated fatty acids triglycerides. All three structured fats crystallized in β′ modification and had the same solid fat content profile. Hardness was dependent on the type of long chain fatty acid (palmitic, stearic and behenic) in structured fat. Molar ratio of medium:long chain fatty acids was 2:1. Model fat blends prepared on the base of these structured fats had the same solid fat content profile (at constant content of structured fat). Yield stress of the fat blends was dependent on the content and mainly on the composition of structured fat. None of the model fat blends crystallized in β modification. The substitution of the stearic–palmitic by stearic or by stearic–behenic acids in the structured fats appears possible.