Fat structuring with partial acylglycerols: effect on solid fat profiles

The solid fat content (SFC) profiles of monoacylglycerol-containing blends were determined. Firstly the effect of the amount of saturated fatty acids was studied by a variation of the amount of saturated and unsaturated monoacylglycerols. As expected, the SFC profile decreases for a decreasing level of saturated fatty acids. For the subsequent experiments, the level of saturated fatty acids was set to 30%, a standard used by health organizations. The effect of the chain length of the monoacylglycerols, e.g. ratio of palmitic versus stearic acid, was investigated by a variation of the type of saturated monoacylglycerol. By this, the SFC profile at higher temperatures could be modified. A modification of the SFC profile at lower temperatures was obtained by a variation of the type of unsaturation (i.e. monounsaturated versus diunsaturated fatty acids). Substituting monoacylglycerols with diacylglycerols also gives a reduction of the SFC profile at lower temperatures. By selecting the right blend of monoacylglycerols, the preferred SFC profile could be obtained. Finally, the effect of water was demonstrated, giving different results for systems with unsaturated and systems with saturated monoacylglycerols. Water reduced the SFC value of systems with unsaturated monoacylglycerols, while it increased the SFC value of systems with saturated monoacylglycerols at certain temperatures.

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