Effect of refining time on the physicochemical and functional properties of palm-sunflower based anhydrous cream produced in a stirred ball mill.

This study investigated the effect of refining time on the physicochemical and functional properties of anhydrous cream prepared from a palm-sunflower oil blend using a stirred ball mill. Refining was performed for 0-300 min, and its impact on particle size distribution, rheology, oxidative stability, and thermal behavior was assessed. The target particle fineness (D90 ≤ 30 μm) was achieved at approximately 180 min, with negligible reduction thereafter. Refining progressively increased apparent viscosity and decreased the flow behavior index, confirming stronger shear-thinning behavior. Oxidative stability and melting transitions remained stable across treatments, demonstrating that lipid integrity was preserved under controlled processing conditions (45 °C). An optimal refining duration of 180-240 min provided the desired fineness and viscosity without excessive energy consumption. These findings define cost-efficient, scalable processing parameters for producing additive-free, trans-fat-free cream systems with reliable rheological, oxidative, and thermal stability, supporting industrial applications in confectionery, spreads, and frozen desserts.