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Table 2
Sensory evaluation (texture) and instrumental data (melting temperature ranges, rheological properties and organization at microscopic scale) obtained for the reference binary (wax and volatile oil) and for vegetable butters (jojoba esters).
| Reference | Potential substitutes based on jojoba esters | ||||
|---|---|---|---|---|---|
| Wax/Volatile oil 32/68% (w/w) | Butter A 100% | Butters A/B 75/25% (w/w) | Butters A/B 50/50% (w/w) | Butter B 100% | |
| Sensory property | |||||
| Texture | Soft paste Easy to spread Not sticky |
Very soft paste Easy to spread Not sticky |
Soft paste Easy to spread Not sticky |
Soft paste Easy to spread Not sticky |
Firm paste Hard to spread Not sticky |
| Instrumental measurements | |||||
| Melting temperature ranges (°C) X-ray scattering, from 20 to 95 °C |
75–80 | 55–60 | 55–60 | 60–65 | 60–65 |
| Crystal shape polarized light, 20 °C Crystal size (needles, μm) polarized light, 20 °C |
Continuous assembly of very small spherical crystals (∼ 10 μm) and discontinuous assembly of needle-shaped crystals more or less grouped in clusters of variable size | ||||
| ∼ 20 μm | ∼ 40 μm | ∼ 40 μm | ∼ 60 μm | ∼ 80 μm | |
| Average viscosity η (.103 Pa.s) 0.01 s−1, 35 °C |
5.0 ± 0.4 | 2.0 ± 0.2 | 4.9 ± 0.6 | 7.0 ± 1.2 | 15.2 ± 3.5 |
| Yield stress σ0 (Pa) From 0.01 to 10−5 s−1, 35 °C |
29.2 ± 1.9 | 10.2 ± 0.7 | 22.8 ± 12.4 | 44.9 ± 9.2 | 73.5 ± 5.2 |
| Average elastic modulus G’(.105 Pa) From 1 to 2000 Pa, 1 Hz, 35 °C |
3.1 ± 0.4 | 1.4 ± 0.1 | 3.5 ± 0.5 | 5.9 ± 0.8 | 8.8 ± 1.1 |
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