Firmness values of three-phase, milk fat-based table spreads as determined by composition and temperature

1990 ◽  
Vol 57 (2) ◽  
pp. 265-270 ◽  
Author(s):  
John Foley ◽  
Michael A. Moran ◽  
Cornelius M. Cooney
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Statistical Approach ◽  
Solid Fat Content ◽  
High Moisture ◽  
Solid Fat ◽  
Logarithmic Plot ◽  
Three Phase ◽  
Different Temperatures ◽  
Solids Content

SummaryPhysical properties of aerated, high moisture and low calorie table spreads are considerably influenced by the phase volumes of the mix components. Using a statistical approach developed for mixture experiments, the firmness values of milk fat-based table spreads at three different temperatures were quantified in terms of the phase volumes of the fat, water and gas present. A simple equation was found which related changes in relative firmness values with composition at any temperature. Absolute firmness values may be obtained from relative values by multiplying by a factor, F, which is the firmness value of the similarly treated milk fat. This factor is related to the solid fat content by the formula F = 10ks+c, where F is the firmness value in kg cm–2 of milk fat having a percentage solids content, s, k is the slope of a semi-logarithmic plot and c is a constant.

Physical properties of milk fat: I. Influence of chemical modification

1961 ◽  
Vol 28 (1) ◽  
pp. 81-86 ◽  
Author(s):  
J. M. de Man
Keyword(s):  
Chemical Modification ◽  
Physical Properties ◽  
Milk Fat ◽  
Solid Fat Content ◽  
Fat Content ◽  
Glyceride Structure ◽  
High Melting ◽  
Solid Fat ◽  
Unsaturated Acyl ◽  
High Melting Glycerides

SummaryInteresterification of milk fats resulted in increased softening points, hardness and high melting glycerides (HMG). Increasing the content of trans-unsaturated acyl groups in milk fat resulted in increased softening points and hardness. While the increased solid fat content after interesterification occurred mostly at the higher measuring temperatures, the increase due to isomerization occurred mainly at the lower measuring temperatures. However, in both cases hardness was increased at all measuring temperatures. These results indicate that glyceride structure and trans-unsaturated acyl content influence the physical properties of the solidified fat.

scholarly journals Exploring amazonian fats and oils blends by computational predictions of solid fat content

OCL ◽  
2018 ◽  
Vol 25 (1) ◽  
pp. D107 ◽  
Author(s):  
Moisés Teles dos Santos ◽  
Pablo Morgavi ◽  
Galo A.C. Le Roux
Keyword(s):  
Physical Properties ◽  
Raw Materials ◽  
Solid Fat Content ◽  
Fats And Oils ◽  
Absolute Error ◽  
Fat Content ◽  
Social Dimension ◽  
Solid Fat ◽  
Different Temperatures ◽  
Solid Liquid

The Amazon region has richness of oleaginous plants that have attracted attention due to its unique properties. Integrating local communities in an economic chain of valorization of fats/oils can enhance the social dimension of local oleaginous industry sustainability. Given the large diversity of raw materials and the possibility to mix them in different proportions, an experimental effort must be done to evaluate the physical properties of such feedstocks. In this context, the development of computational tools able to estimate physical properties based on rigorous thermodynamic models can orient the experimental efforts thorough the mixtures of fats and oils most promising. The evaluation of the melting curves of nine Amazonian oils and fats is done by using thermodynamic modeling of the solid-liquid equilibrium and optimization tools. The binary blends of different raw materials were also evaluated. An average absolute error of 4.5 °C was observed for the melting point and an absolute error of 3.8% was observed for the Solid Fat Content predictions over different temperatures and blends composition.

Raman spectroscopic prediction of the solid fat content of New Zealand anhydrous milk fat

2009 ◽  
Vol 1 (1) ◽  
pp. 29 ◽  
Author(s):  
C. M. McGoverin ◽  
A. S. S. Clark ◽  
S. E. Holroyd ◽  
K. C. Gordon
Keyword(s):  
New Zealand ◽  
Milk Fat ◽  
Solid Fat Content ◽  
Fat Content ◽  
Anhydrous Milk Fat ◽  
Solid Fat ◽  
Raman Spectroscopic

At-Line Near-Infrared Spectroscopy for Prediction of the Solid Fat Content of Milk Fat from New Zealand Butter

2007 ◽  
Vol 55 (8) ◽  
pp. 2791-2796 ◽  
Author(s):  
Lucy P. Meagher ◽  
Stephen E. Holroyd ◽  
David Illingworth ◽  
Frank van de Ven ◽  
Susan Lane
Keyword(s):  
Infrared Spectroscopy ◽  
New Zealand ◽  
Near Infrared Spectroscopy ◽  
Milk Fat ◽  
Near Infrared ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

scholarly journals Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil

2018 ◽  
Vol 46 (2) ◽  
pp. 33-36
Author(s):  
Vinod Dhaygude ◽  
Anita Soós ◽  
Ildikó Zeke ◽  
László Somogyi
Keyword(s):  
Characteristic Curve ◽  
Thermal Characteristics ◽  
Solid Fat Content ◽  
Coconut Oil ◽  
Fat Content ◽  
Heat Of Fusion ◽  
Scanning Calorimetry ◽  
Solid Fat ◽  
Different Temperatures ◽  
Duration Of Heating

Abstract The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogenated coconut oil / non-hydrogenated coconut oil: 25/75, 50/50 and 75/25) were prepared and examined for solid fat content. The solid fat content of samples was determined as a function of temperature by pNMR. The DSC technique determines the solid fat index by measuring the heat of fusion successively at different temperatures. DSC calculates the actual content of solids in fat samples and how it changes throughout the duration of heating or cooling. A characteristic curve is constructed by the correlation of enthalpies. Based on our results, it is clear that both DSC and pNMR techniques provide very practical and useful information on the solid fat content of fats. DSC is dynamic and pNMR is static. A difference in the values of the solid fat indexes of samples was observed which may be due to a fundamental difference between the two techniques. These data can be used by food manufacturers to optimize processing conditions for modified coconut oil and food products fortified with coconut oil.

Bovine Milk Fatty Acid and Triacylglycerol Composition and Structure Differ between Early and Late Lactation Influencing Milk Fat Solid Fat Content

2021 ◽  
Author(s):  
Sara Liliana Pacheco ◽  
Sine Yener ◽  
Roselinde Goselink ◽  
Maria Ximena Quintanilla-Carvajal ◽  
Hein Van Valenberg ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Milk Fat ◽  
Bovine Milk ◽  
Solid Fat Content ◽  
Fat Content ◽  
Milk Fatty Acid ◽  
Triacylglycerol Composition ◽  
Solid Fat ◽  
Composition And Structure

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.

Physical properties of milk fat: II. Some factors influencing crystallization

1961 ◽  
Vol 28 (2) ◽  
pp. 117-122 ◽  
Author(s):  
J. M. de Man
Keyword(s):  
Milk Fat ◽  
Softening Point ◽  
Solid Fat Content ◽  
Crystal Habit ◽  
High Melting ◽  
X Ray Diffraction ◽  
Solid Fat ◽  
X Ray ◽  
Factors Influencing ◽  
Cooling Procedure

SummaryThe crystal habit of milk fat is determined by the cooling procedure employed and is changed markedly by interesterification (randomization) of the fat. X-ray diffraction analysis indicated that slowly cooled milk fat occurs in both beta prime and beta modifications, whereas in rapidly cooled milk fat, evidence for the beta prime modification only was obtained. The long spacing was greatly increased by interesterification, especially when the fat was slowly cooled. The presence or absence of certain high melting glyceride fractions greatly influenced solid fat content, softening point and hardness of milk fat.

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