The influence of combined emulsifier 2 in 1 on physical and crystallization characteristics of edible fats

The aim of this research was to examine the physical and crystallization characteristics of two type of edible fats with the addition of combination of two kind of emulsifiers and with the addition of, so-called, combined emulsifier 2 in 1. NMR technique was used for measuring the solid fat content (SFC) of fats on different temperatures, as well as for crystallization rate under static conditions, by measuring the change of SFC in a function of time. Also, the possibility of applying of Gompertz’s mathematical method to define kinetics of crystallization was investigated. The hardness of fats was defined by penetration on texture analyser, while the rheological properties were determined using the rotational rheometer. The samples of both fats with emulsifier 2 in 1 added have a lower crystallization rate with less amounts of crystals formed, which indicates better spreadability comparing with samples that contain the combination of two emulsifiers. This is also shown by physical determination, since emulsifier 2 in 1 significantly reduced the values of hardness and work of shearing, as for the values of yield stress and tixotropy curve area. Emulsifier 2 in 1 would significantly facilitate the handling in confectionery industry because it can be used instead of the combination of two different type of emulsifiers, which are usually combined in order to give the necessary technological characteristics of confectionery products that contain the fat phase. Also, this emulsifier would improve the quality of those products since it showed better emulsifying properties than combination of two different emulsifiers.