Physical and textural characteristics of hydrogenated low-erucic acid rapeseed oil and low-erucic acid rapeseed oil blends

Low-erucic acid rapeseed oil (LERO) and hydrogenated low-erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15degreesC. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonhydrogenated LERO in order to use only LERO and hardened LERO in bakery shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening, This blend is beta tending upon storage at 15degreesC. It could be used in pie crust applications.