Preparation of a trans-free fat blend to substitute partially hydrogenated oil

Partially hydrogenated oil (PHO) possesses a mild flavor and exceptional processing characteristics, making it historically the primary choice for creamer. The discovery of health problems of trans fatty acids has accelerated the development of alternative fats. This study aimed to develop an optimal PHO alternative fat by physical blending. Based on the correlation between physicochemical properties and sensory attributes, soybean oil, fully hydrogenated palm kernel oil, and fully hydrogenated soybean oil (45/45/10, w/w/w) were selected to make the alternative fat. The fat blend exhibited a solid fat content (SFC) curve identical to PHO, along with similar melting crystallization behavior, crystal nucleation pattern and growth mode, viscosity (705 mPa s), and taste profile. Pearson correlation analysis was used to further clarify the correlation between properties and tastes. The result showed that the SFCs and fatty acid compositions have strong correlations with tastes. It provides a reference scheme for preparing fats with ideal tastes. • Fat blends with akin sensory quality to partially hydrogenated oil were developed. • The relationship between physicochemical indices and sensory quality is proposed. • It is proposed a reference scheme for preparing alternative fats.