VISCOELASTIC PROPERTIES OF EDIBLE LIPIDS

The viscoelastic natures of beeswax, candelilla wax, carnauba wax and a high-melting milkfat fraction were compared by estimating their rela xation parameters from stress relaxation data. A generalized Maxwell m odel consisting of one spring element and two Maxwell elements best de scribed the stress relaxation of all lipids tested. The stress respons es over both the compressive and relaxation portions of a stress relax ation test were considered. Cone tests were used as a comparison to th e stress relaxation tests. Candelilla wax and carnauba wax behaved sim ilarly as hard and elastic materials which resisted deformation. Beesw ax and the milkfat fraction, on the other hand, were significantly mor e viscous, less elastic, and more easily deformed. (C) 1997 Elsevier S cience Limited. All rights reserved.