Salama, MohammadSarici, BirsenCakici, Avni2025-10-112025-10-1120252590-1575https://doi.org/10.1016/j.fochx.2025.102972https://hdl.handle.net/20.500.12684/21978This 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 mu m) 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 degrees 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.en10.1016/j.fochx.2025.102972info:eu-repo/semantics/openAccessAnhydrous fat creamPalm oilParticle size distributionViscosityStirred ball millArticle30409276272-s2.0-105015140252WOS:001565063400002N/AQ1