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. 2023 Oct 4;9(10):798.
doi: 10.3390/gels9100798.

Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology

Victor Cedeno-Sanchez  1 , Melissa Perez-Santana  1 , Devanshu Mehta  1 , Scarlett Godinez  2 , Liwei Gu  1 , Victoria M Miller  3 , Andrew J MacIntosh  1
Affiliations

Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology

Victor Cedeno-Sanchez et al. Gels. .

Abstract

Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of <5% of the caloric intake per day. The OxG Palm hybrid yields oil known as "palm oil with a higher content of oleic acid" (HOPO), with <35% SFA and >50% oleic acid. Characterizing novel high oleic oils is the starting point to find processes that can functionalize them such as oleogelation. This study compared the thermophysical properties of HOPO to SPO using Differential Scanning Calorimetry, shear rheology, polarized light microscopy, and texture analysis to characterize the differences between these oils. HOPO had a lower onset crystallization temperature (Δ7 °C) and its rheological behavior followed similar trends to SPO; however, large viscosity offsets were observed and were correlated to differences in crystallization temperatures. The maximum peak force of SPO was an order of magnitude higher than that of HOPO. Overall similar trends between the oils were observed, but differences in firmness, crystal morphology, and viscosity were not linearly correlated with the offset in crystallization temperature. This study quantified differences between these oils that will better enable industry to use HOPO in specific applications.

Keywords: DSC; fatty acid profile; high oleic palm oil; microscopy; rheology; texture.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
DSC thermograms of High Oleic Palm Oil (HOPO) and Standard Palm Oil (SPO) at 10 °C/min. For clarity, the SPO energy flow is offset by +0.2 W/g sample. (A) Labeled peaks (A–C) correspond to major component crystallization events. (B) Peaks D–F correspond to melting events.
Figure 2
Figure 2
Penetration force over time for (A) HOPO. (B) SPO hardness at 5, 10, 15, and 20 °C. Error bars indicate standard deviation. n = 4.
Figure 3
Figure 3
Images of the microstructure of HOPO and SPO at 20 °C, 15 °C, 10 °C, and 5 °C. The bar represents 100 µm.
Figure 4
Figure 4
Viscosity at shear rates of 0.1, 1, 10, and 100 s−1 for (A) HOPO and (B) SPO. n = 2 trials were completed, and the error bars indicate standard deviation. The horizontal dotted line represents the onset crystallization temperature of the oil as observed via DSC. The X axis represents time in seconds.
See this image and copyright information in PMC

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