Effect of Chemical Additives on the Spreading Quality of Butter. II. Laboratory and Plant Churnings

Kapsalis, John G.; Kristoffersen, T.; Gould, I.A.; Betscher, J.J.

doi:10.3168/jds.s0022-0302(63)88982-1

Cited by 15 publications

(10 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The inclusion of monoglycerides onto the MF growing crystal mass might inhibit crystal growth and therefore the lower SFC observed in emulsions with added emulsifier. This is similar to the effect of monoglycerides and diglycerides as crystal growth inhibitors in MF systems reported by Kapsalis et al [13] and Wright et al [14].…”

Section: Solid Fat Contentsupporting

confidence: 89%

Effects of Processing and Composition on the Crystallization and Mechanical Properties of Water‐in‐Oil Emulsions

Estevez

Toro‐Vázquez

Hartel

2013

J Americ Oil Chem Soc

View full text Add to dashboard Cite

This research investigated the role of agitation, high-melting emulsifier and water content on the crystallization process and the texture of water-in-oil emulsions produced on a pilot plant scale using a scraped surface heat exchanger (SSHE). Our results indicated that shear affected the hardness of the emulsions as they exited the SSHE, with softer emulsions processed at higher shear; once the emulsions reached equilibrium temperature, no differences in texture due to shear were observed. The added emulsifier delayed the crystallization of emulsions processed in the SSHE with no further effect on the equilibrium solid fat content (SFC) or textural properties of emulsions after 24 h of storage. The texture of the crystallized emulsions at early stages of processing was influenced by the amount of water and water droplet size; the larger the amount of water and the smaller the droplets, the higher the hardness of emulsions. Once the emulsions reached equilibrium temperature, further crystallization took place, and the texture depended only on the SFC.

show abstract

Section: Solid Fat Contentsupporting

confidence: 89%

Effects of Processing and Composition on the Crystallization and Mechanical Properties of Water‐in‐Oil Emulsions

Estevez

Toro‐Vázquez

Hartel

2013

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…From these induction times, apparent activation free energies of nucleation (∆G c ) were calculated according to the Fisher-Turnbull equation (38): [3] where J is the rate of nucleation and is inversely proportional to the induction time (τ) of nucleation, N is the number of molecules per cm 3 in liquid phase, k is the gas constant per molecule, T is the temperature (degrees K), h is Planck's constant, and ∆G d is the activation free energy of diffusion. ∆G c is the activation free energy of nucleation and, for a spherical nucleus, is related to the surface free energy of the crystal/liquid melt interface (σ) and the degree of supercooling (∆T) according to the following relationship (38): [4] where ∆H is the enthalpy of nucleation. The calculations were performed as described previously (39).…”

Section: Methodsmentioning

confidence: 99%

“…Historically, polar lipids and other surface-active compounds have been used to manipulate fat crystallization. Butter manufacturers have long considered the possibility of using additives, including monoacylglycerols, to improve spreadability and decrease hardness (1)(2)(3)(4). Similarly, the chocolate industry has used emulsifiers to stabilize preferred crystal polymorphs in cocoa butter (5).…”

mentioning

confidence: 99%

The effect of minor components on milk fat crystallization

Wright

Hartel

Narine

et al. 2000

J Americ Oil Chem Soc

181

126

View full text Add to dashboard Cite

Milk fat is composed of 97-98% triacylglycerols and 2-3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation (∆G c,apparent ) were determined using the FisherTurnbull model. ∆G c,apparent for AMF was significantly greater than ∆G c,apparent for MF-TAG, and ∆G c,apparent for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG.

show abstract

“…Monoglycerides are emulsifiers and have been used to decrease the viscosity in viscoelasticity of heat‐set whey protein emulsion gels (Chen and Dickinson ), decreased viscosity and hardness and improved spreadability in butter (Kapsalis et al . ). In a separate study, Agrahar‐Murugkar et al .…”

Section: Resultsmentioning

confidence: 97%

“…Maltodextrin, a sugar replacer has been added to foods systems to reduce viscosity as has been reported for cake batters (Lakshminarayan et al 2006) and milk chocolates (Abbasi and Farzanmehr 2009). Monoglycerides are emulsifiers and have been used to decrease the viscosity in viscoelasticity of heat-set whey protein emulsion gels (Chen and Dickinson 1999), decreased viscosity and hardness and improved spreadability in butter (Kapsalis et al 1963). In a separate study, Agrahar-Murugkar et al 2013 reported lower values of "K" for the same RSB sample.…”

Section: Modeling Of Rheological Datamentioning

confidence: 99%

Optimization of Soy‐Butter from Sprouted Soybean and its Quality Parameters

Murugkar

Kotwaliwale

Gupta

et al. 2014

Journal of Food Quality

View full text Add to dashboard Cite

The time and temperature of roasting of sprouted soybean was optimized using response surface method. The effect of roasting on sprouted whole kernel of soybean indicated that roasting time and temperature individually, as well as in combination, had a significant effect on hardness of roasted kernels. Sprouted soybean kernels were roasted at optimized temperature (127C) and time (37 min) and subsequently made into soy-butter (SB) and compared with reference soybutter (RSB) on the basis of nutrient content, particle size, color, sensory quality and rheology. SB contained 38 g/100 g protein and 34 g/100 g fat. There was significant difference (P < 0.05) between RSB and SB in L* values. Sprouting improved flavor scores and SB showed higher organoleptic acceptability compared with RSB on a 9-point hedonic scale. Rheology showed that SB behaved like viscoelastic shear thinning material; like Bingham plastic at lower shear rates and Herschel-Bulkley (HB) fluid at higher shear rates. PRACTICAL APPLICATIONSSoybean is an important crop due to its high protein content but soy products are not very popular due to problems of trypsin inhibitor, off-flavors, etc. Sprouting is a process known to improve the nutritional and functional quality while reducing the content of trypsin inhibitors and off-flavors of the bean and consequently of the product. SB, a comparatively new product of soybean, offers all positive attributes of soybeans, sprouting and sensory qualities of vegetable butters. A new process for manufacture of SB has been proposed in this paper. The nutrient quality, particle size and rheology have been studied. The process is simple and does not require any expensive or specialized equipment for commercial manufacture. Quality attributes of the product have been modeled so that effect of any change in process on the quality of product can be predicted or the manufacture process can be modified to achieve certain quality attribute.

show abstract

Effect of Chemical Additives on the Spreading Quality of Butter. II. Laboratory and Plant Churnings

Cited by 15 publications

References 3 publications

Effects of Processing and Composition on the Crystallization and Mechanical Properties of Water‐in‐Oil Emulsions

Effects of Processing and Composition on the Crystallization and Mechanical Properties of Water‐in‐Oil Emulsions

The effect of minor components on milk fat crystallization

Optimization of Soy‐Butter from Sprouted Soybean and its Quality Parameters

Contact Info

Product

Resources

About