Solid fat content is a parameter used to define the most appropriate applications of a fat or fat blends in a specific product. This parameter is normally measured by the nuclear magnetic resonance method, and it is related to the consistency of fat. Dry fractionation of oils and fats is the separation of high melting from low melting triacylglycerols by crystallization from the melt. Apart from blending, this is the most economical process in oil and fat processing. It is a purely physical process compared to other chemical modification processes, such as hydrogenation and interesterification, which modify the triacylglycerols. The interactions that occur among the triacylglycerols in the mixtures change the physical properties of the fat. The objective of the paper was to analyze the interactions that occur in binary mixtures of two animal fats (abdominal chicken fat and bacon fat), regarding their solid fat content at different temperatures. A mathematical model of multiple regression of the quadratic type was applied. The results showed that an eutectic effect and compound formation can be observed.
solid fat content; mixture; abdominal chicken fat; stearin; bacon
