The objective of study was to evaluate the crystallization behavior of palm oil‐based fats processed with and without the addition of essential oils (5% w/w) obtained from the flowers (EsOF) and stems (EsOS) of Pituranthos scoparius . Palm oil (PO) and a mixture of PO, soybean oil, and sunflower oil (Mix) were tested. The addition of the essential oils did not change the melting points of the fats but affected their crystallization behavior. A delay in crystallization was observed, evidenced by lower crystallization rates, and lower solid fat contents. This delay was comparable in the samples crystallized with EsOF and EsOS for the PO samples but EsOF was more efficient at delaying crystallization in the Mix sample. EsOF generated a less organized crystalline network in both samples (lower enthalpy values) while EsOS generated a more organized crystalline network (high enthalpy values) when used in the Mix sample. The addition of EsO also affected the crystal microstructure in some cases. While a slight increase in crystal size was observed for some PO samples crystallized with EsOF, no change or a decrease in crystal size was observed for the samples crystallized with EsOS. A slight decrease in crystal size was observed for Mix samples crystallized with EsOF while no effect was observed for these samples crystallized with EsOS. Results from this study show that these essential oils can be used as natural additives to modify the crystallization of fats for food applications and therefore widen their functional properties.

中文翻译：

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含或不含精油的棕榈油基脂肪的等温结晶

研究的目的是评估在有或没有添加从美洲景天（Pituranthos scoparius）的花（EsOF）和茎（EsOS）中获得的精油（5％w / w）加工的棕榈油基脂肪的结晶行为。。测试了棕榈油（PO）以及PO，大豆油和向日葵油的混合物（Mix）。香精油的添加不会改变脂肪的熔点，但会影响其结晶行为。观察到结晶延迟，这由较低的结晶速率和较低的固体脂肪含量证明。此延迟在PO样品中用EsOF和EsOS结晶的样品中相当，但EsOF在延迟Mix样品中的结晶方面更有效。当在混合样品中使用时，EsOF在两个样品中生成的晶体网络组织性较低（焓值较低），而EsOS在两个样品中生成的晶体网络结构性较高（焓值高）。在某些情况下，EsO的添加也会影响晶体的微观结构。虽然观察到一些用EsOF结晶的PO样品的晶体尺寸略有增加，但对于用EsOS结晶的样品没有观察到晶体尺寸的变化或减小。用EsOF结晶的混合样品观察到晶体尺寸略有减小，而用EsOS结晶的这些样品未观察到影响。这项研究的结果表明，这些精油可用作天然添加剂，可改变食品中脂肪的结晶，从而扩展其功能特性。