Grasas y Aceites, Vol 68, No 4 (2017)

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

B. P. Nusantoro
Laboratory of Food Technology and Engineering, Ghent University - Department of Food and Agricultural Product Technology, Gadjah Mada University, Belgium

N. A.M. Yanty
Halal Products Research Institute, Universiti Putra Malaysia, Malaysia

D. Van de Walle
Laboratory of Food Technology and Engineering, Ghent University, Belgium

C. Hidayat
Department of Food and Agricultural Product Technology, Gadjah Mada University, Indonesia

S. Danthine
Laboratory of Food Science and Formulation, University of Liege, Belgium

K. Dewettinck
Laboratory of Food Technology and Engineering, Ghent University, Belgium


A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph.


Crystallization; Fat blend; Formulation; Lauric; Palmitic; TAG grouping

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