Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats:  Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network

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.

Download Full-text

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

OCL ◽

10.1051/ocl/2017055 ◽

2018 ◽

Vol 25 (1) ◽

pp. D107 ◽

Cited By ~ 3

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.

Download Full-text

19. Solid Fat Content and Other Physical Properties Of Margarines

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(89)70454-5 ◽

1989 ◽

Vol 22 (4) ◽

pp. 405

Author(s):

E. Postmus ◽

J.M. deMan ◽

L. deMan

Keyword(s):

Physical Properties ◽

Solid Fat Content ◽

Fat Content ◽

Solid Fat

Download Full-text

Modification of margarine fats by enzymatic interesterification: Evaluation of a solid-fat-content-based exponential model with two groups of oil blends

Journal of the American Oil Chemists Society ◽

10.1007/s11746-004-957-9 ◽

2004 ◽

Vol 81 (7) ◽

pp. 653-658 ◽

Cited By ~ 21

Author(s):

Hong Zhang ◽

Lars Saaby Pedersen ◽

Dorther Kristensen ◽

Jens Adler-Nissen ◽

Hans Christian Holm

Keyword(s):

Solid Fat Content ◽

Exponential Model ◽

Fat Content ◽

Enzymatic Interesterification ◽

Solid Fat ◽

Oil Blends

Download Full-text

Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v35i1.350 ◽

2019 ◽

Vol 35 (1) ◽

pp. 51-58

Author(s):

Hendy Firmanto ◽

Supriyanto Supriyanto ◽

Sri Anggraheni ◽

Agung Wahyu Susilo ◽

Bayu Setyawan

Keyword(s):

Fatty Acid ◽

Cocoa Butter ◽

Physical Properties ◽

Palmitic Acid ◽

Acid Composition ◽

Solid Fat Content ◽

Fat Content ◽

Geographic Region ◽

Cocoa Bean ◽

Solid Fat

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

Download Full-text