Oil migration (OM) has been an immense issue in fat-based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on OM in a palm kernel oil-based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30 °C for 90 min and stored for 48 hr at 25 °C. HIU was applied after 20 min at 30 °C using a 3.2-mm diameter tip operating at an amplitude of 216 µm (90 W) for 10 s. OM was measured using a centrifuge- and a filter paper-based method. Crystal morphology and size, solid fat content (SFC), melting behavior, and hardness were evaluated after 90 min, 48 hr, and after OM. Results showed that HIU reduced OM (P < 0.05) by 52.0% when measured using the filter paper method while a reduction of 97.4% was observed when measured with the centrifuge method. HIU also reduced the crystal size (P < 0.05) and formed a more organized crystalline network. A reduction in peak temperature (Tp ) after 90 min of crystallization and 48 hr of storage was observed in sonicated samples without affecting the enthalpy. However, enthalpy and Tp were higher in the sample without HIU analyzed after OM due to the migration of low melting point triacylglycerols out of the crystalline network. HIU also increased the hardness (P < 0.05) from 1.37 N and 3.17 N. But no differences (P > 0.05) were found on SFC due to sonication. Overall, HIU changed the crystalline structure of the fat allowing for a better entrapment of liquid oil in the crystalline matrix. Results from this study will benefit food producers that are looking for fat sources with better capacity to entrap oil. PRACTICAL APPLICATION: OM is one of the main problems facing the fat industry, especially since the elimination of partially hydrogenated fats from foods. Efforts are being focused on finding new technologies to reduce OM and therefore to improve the shelf life of the product. This study introduces for the first time, a new processing technology to reduce OM in a palm kernel fat with high content of saturated fatty acids that is commonly used in confectionery applications.

中文翻译：

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作为通过改变棕榈仁脂肪的物理特性来减少油迁移的工具

油迁移 (OM) 一直是花生酱和巧克力馅等以脂肪为基础的食品中的一个大问题。本研究的目的是评估高强度超声 (HIU) 对巧克力馅料、涂层和糖果应用中使用的棕榈仁油基脂肪中 OM 的影响。样品在 30 °C 下结晶 90 分钟，并在 25 °C 下储存 48 小时。HIU 在 30 °C 下使用 3.2 mm 直径的尖端以 216 µm (90 W) 的振幅运行 10 秒后，在 30 °C 下施加 20 分钟。使用基于离心机和滤纸的方法测量 OM。在 90 分钟、48 小时和 OM 后评估​​晶体形态和尺寸、固体脂肪含量 (SFC)、熔化行为和硬度。结果表明，当使用滤纸法测量时，HIU 使 OM（P < 0.05）降低了 52.0%，而降低了 97%。用离心法测量时观察到 4%。HIU 还减小了晶体尺寸（P < 0.05）并形成了更有组织的晶体网络。在超声处理的样品中观察到在结晶 90 分钟和储存 48 小时后峰值温度 (Tp) 降低而不影响焓。然而，由于低熔点三酰甘油从结晶网络中迁移出来，因此在 OM 后没有分析 HIU 的样品中的焓和 Tp 较高。HIU 还将硬度 (P < 0.05) 从 1.37 N 和 3.17 N 增加。但由于超声处理，在 SFC 上没有发现差异 (P > 0.05)。总体而言，HIU 改变了脂肪的晶体结构，从而更好地将液体油包裹在晶体基质中。这项研究的结果将使正在寻找具有更好捕获油能力的脂肪来源的食品生产商受益。实际应用：OM 是脂肪工业面临的主要问题之一，特别是因为消除了食品中的部分氢化脂肪。正在努力寻找新技术来减少 OM，从而提高产品的保质期。本研究首次介绍了一种新的加工技术，可减少糖果应用中常用的饱和脂肪酸含量高的棕榈仁脂肪中的有机物质。正在努力寻找新技术来减少 OM，从而提高产品的保质期。本研究首次介绍了一种新的加工技术，可降低糖果应用中常用的饱和脂肪酸含量高的棕榈仁脂肪中的有机物质。正在努力寻找新技术来减少 OM，从而提高产品的保质期。本研究首次介绍了一种新的加工技术，可减少糖果应用中常用的饱和脂肪酸含量高的棕榈仁脂肪中的有机物质。