Description
Author: Ryan West
Ryerson University
PMCA Grant In Aid Recipient 2017-2018
The relationship between microscopic and macroscopic properties in fat-continuous dispersions is multifaceted compared to bulk oils, which limits the ability to extrapolate results from bulk systems towards complex formulations. The impact of confectioner’s sugar on the crystallization and rheology of palm oil was investigated in this study. Adding sugar significantly increased elasticity and firmness of the oils while exhibiting increased sensitivity towards processing conditions. Multiple regression analysis was used to create predictive models that correct for the effects caused by confectioner’s sugar, such as altered fat crystal morphology and increased network rigidity, through the binary variable ζ. With limited studies on the use of palm oil in confectionery applications, these models may be used by industry as tools for production that do not rely on anecdote and overcome any shortcomings associated with the extrapolation from bulk systems.
