Data from: Relationship Between Oil Binding Capacity and Physical Properties of Interesterified Soybean Oil

Description

The objective of this study was to identify the physical properties of an interesterified soybean oil (EIESOY), containing 45% saturated fatty acids (SFA), that correlates with high oil binding capacity (OBC) and low oil loss (OL). In this study, three EIESOY samples were analyzed; a 100% sample, a 50% sample diluted with 50% soybean oil, and a 20% sample diluted with 80% soybean oil. All samples were crystallized using fast (7.78 °C/min) and slow (0.1 °C/min) cooling rates as well as with and without high-intensity ultrasound (HIU, 20 kHz). The 100%, 50%, and 20% samples were crystallized at 38.5 °C, 27.0 °C, and 22.0 °C, respectively. HIU was applied at the onset of crystallization and all samples were allowed to crystallize isothermally for 90 min. After 90 min, physical properties such as crystal microstructure, hardness, solid fat content (SFC), elasticity, and melting behavior were evaluated. Physical properties were also measured after storage for 48 h at 22 °C and 5 °C. Results show that OBC was positively correlated with hardness, G’, and SFC after 48 h (r=0.738, p=0.006; r=0.639, p=0.025; r=0.695, p=0.012; respectively), OL was negatively correlated with hardness after 48 h (r=-0.696, p<0.001), G’ after 90 min and 48 h (r=-0.704, p<0.001; r=-0.590, p=0.002), and SFC after 90 min and 48 h (r=-0.722, p<0.001; r=-0.788, p<0.001). Neither OBC nor OL were correlated with crystal diameter or the number of crystals.

Author ORCID Identifier

Silvana Martini https://orcid.org/ 0000-0002-5870-9931

Document Type

Dataset

DCMI Type

Dataset

File Format

.txt, .xlsx, .jpg

Publication Date

5-12-2022

Funder

USDA, National Institute of Food and Agriculture (NIFA)

Publisher

Ag Data Commons

Award Number

USDA, National Institute of Food and Agriculture (NIFA) 2020-67017-31193

Methodology

The physical properties of an interesterified soybean oil sample were evaluated after 90 min of isothermal crystallization as well as after storage at 22 °C and 5 °C for 48 h. Three concentrations of the interesterified soybean oil were used – 100%, 50% diluted 50% with soybean oil, and 20% diluted 80% with soybean oil. Four treatments were applied to the samples – non-sonicated fast cooling, non-sonicated slow cooling, sonicated fast cooling, and sonicated slow cooling. The following physical properties were measured - crystal microstructure, hardness, solid fat content, elasticity, melting behavior, oil binding capacity, and oil loss.

Referenced by

Abigail Marsh, M., & Martini, S. (2022). Relationship between oil binding capacity and physical properties of interesterified soybean oil. Journal of the American Oil Chemists’ Society, 99(4), 313-330. https://doi.org/10.1002/aocs.12578

Start Date

1-1-2020

End Date

12-31-2021

Language

eng

Code Lists

See README.

Disciplines

Food Science | Nutrition

License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

Identifier

https://doi.org/10.15482/USDA.ADC/1526431

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