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; 20kHz) 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 d), melting behavior, hardness, and OBC (centrifuge method) were quantified. The samples were then stored for 48 h at 22 °C 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, d, 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.

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USDA-NIFA Agriculture and Food Research Initiative


Utah State University

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USDA-NIFA Agriculture and Food Research Initiative 2020-67017-31193


The physical properties of an interesterified palm-based fat 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 palm-based fat 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, viscoelasticity, melting behavior, polymorphism, oil binding capacity using a centrifuge method and oil binding capacity using a filter paper method.

Referenced by

Abigail Marsh M, Brennan B, Maleky F, Martini S. Unveiling the physical properties of oil binding capacity in an interesterified palm-based fat. J Am Oil Chem Soc. 2024

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Food Science | Nutrition


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




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README-4.txt (5 kB)