Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Table 4

X-ray diffraction patterns after stabilization at 25°C for 24 h of zero-trans crystallized fats produced from palm stearin-high oleic safflower oil blends compared to commercial hydrogenated shortening^1,2.

Concentration PS/HOSO (%)	Rate agitation (rpm)	Short-spacing (Å)
		4.5	4.4	4.1	3.9	3.8	3.7	PF
50 : 50	1000	4.48				3.81	3.74
	2000	4.48				3.81	3.74
	3000	4.48				3.81	3.74
70 : 30	1000	4.54				3.86	3.73
	2000	4.54				3.86	3.73
	3000	4.54				3.86	3.73
90 : 10	1000	4.46				3.82	3.66
	2000	4.46				3.82	3.66
	3000	4.46				3.82	3.66
Hydrogenated commercial shortening		—	4.46	4.10			3.70

letters indicate significant differences in the same row (). are the mean of three replicates; = palm stearin-safflower high oleic oil blends; = angstrom; = polymorphic forms.