Cooling rate effects on solid fat content determination

2003 ◽  
Vol 80 (8) ◽  
pp. 835-836 ◽  
Author(s):  
Geoffrey G. Rye ◽  
Alejandro G. Marangoni
Keyword(s):  
Cooling Rate ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Content Determination ◽  
Rate Effects

Influence of temperature treatment and season on the dilatometric behaviour of butterfat

1959 ◽  
Vol 26 (1) ◽  
pp. 17-23 ◽  
Author(s):  
J. M. De Man ◽  
F. W. Wood
Keyword(s):  
Cooling Rate ◽  
Solid Fat Content ◽  
Temperature Treatment ◽  
Fat Content ◽  
Water Bath ◽  
Crystal Formation ◽  
Solid Fat ◽  
Lower Melting Point ◽  
Solids Content ◽  
Mixed Crystal Formation

The melting dilation of butterfat between 10° and 30° C. has been determined from results obtained for the thermal expansion of solid and liquid butterfat. Measurement of the solid fat percentages obtained with different cooling treatments showed that at higher rates of cooling there was an increase in the solid fat content, which is in accordance with the theory of mixed crystal formation. A cooling rate existed beyond which no further increase in solid fat content took place, since butterfat cooled by immersion in a 5° C. water-bath had practically the same solids content as it had when cooled in a 0° C. water-bath. Differences in cooling rate changed the solid fat content mainly in the region of lower melting-point glycerides. Seasonal variations in solid fat content indicated relatively large differences in the content of higher melting glycerides. There is an indication that not only the quantity of solid fat, but also the composition of the crystals is important as a factor influencing the hardness of butter. It was possible to recrystallize mixed crystals in butterfat at 22·5° C. and thereby lower the solid fat content of the butterfat.

Solid fat content determination by ultrasonic velocimetry

2004 ◽  
Vol 37 (6) ◽  
pp. 545-555 ◽  
Author(s):  
Anand Pal Singh ◽  
D.J. McClements ◽  
A.G. Marangoni
Keyword(s):  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Content Determination

scholarly journals Solid fat content determination: Comparison between pNMR and DSC techniques

1995 ◽  
Vol 46 (6) ◽  
pp. 337-343 ◽  
Author(s):  
Renata Tieko Nassau ◽  
Lireny Aparecida Guaraldp Gonçalves
Keyword(s):  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Content Determination

Solid Fat Content Determination of Dispersed Lipids by Time-Domain NMR

2018 ◽  
Vol 120 (4) ◽  
pp. 1700132 ◽  
Author(s):  
Christina Linke ◽  
Gisela Guthausen ◽  
Eckhard Flöter ◽  
Stephan Drusch
Keyword(s):  
Time Domain ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Content Determination
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