Crystallisation and rheological properties of hydrogenated palm oil and palm oil blends in relation to crystal networking

Refined bleached deodorised palm oil (RBDPO) was blended with 4–25 wt‐% hydrogenated palm oil (HPO). The physical, chemical and rheological properties of these samples were studied during 4 wk of storage at 15 °C. During storage, it was observed that there was an increase in solid fat content, compression force, hardness index (HI), melting temperatures, and storage modulus (G') with increasing concentration of HPO in the blends and with storage time. X‐ray diffraction results showed that the crystal networks of the blends were stabilised in the β' polymorphic form. However, in pure RBDPO, a very weak β form was observed. An increase in storage modulus (G'), compression force and HI indicated that the crystal networks of the blends became more highly structured with increasing storage time and concentration of HPO, which implies that post‐hardening had occurred without transformation of the polymorphic form from β’ to β.