In Situ Rheo‐NMR Measurements of Solid Fat Content

The properties of crystallized fats depend on their solid fat content (SFC) and their fractal structures. The SFC and the structures are dramatically affected during crystallization under shear flow. A mini‐Couette cell was developed to crystallize fat samples under shear. The cell was tested with blends of canola stearin (CS) in canola oil (CO) in a 20‐MHz NMR spectrometer. The blends were placed in the cell, melted at 80 °C, and then crystallized under different shear rates (58–460 s−1) at 40 °C inside the spectrometer for 4 h. Time averaged NMR free induction decay (FID) curves were captured at 20 s intervals. SFC values were calculated using parameters determined by a calibration procedure. The SFC values determined by the direct method with and without the shaft of the Couette device were reasonably close. Similar results were observed with and without shear in the Couette device. The FID curves did not show a significant difference either. Therefore this system is accurate for in‐situ time‐resolved determination of SFC under shear flow. Furthermore, a combination of the direct and the indirect methods was successfully used to estimate the temperature increase due to viscous heating. The system developed will help in understanding the effects of shear flow on SFC of nanostructured lipid multicomponent systems. This will permit the optimization of the manufacturing processes.