Effect of TAG composition on performance of low saturate shortenings in puff pastry

Abstract

Four blends formulated with low saturated fatty acid content, with the saturated component rich in stearic acid, were prepared from shea stearin, interesterified shea stearin, fully hardened soybean oil and high oleic sunflower oil in order to study their performance as shortenings in puff pastry products. The blends had a low saturated fatty acid content (30.1 AE 1.1%) compared to butter (65.9%). Saturates in the four blends examined came mainly from SSS, SOS, SSO and SOO. Puff pastry prepared from the blend that contained SOS as the main source of saturates had better properties than the other blends. It was similar to butter in compressibility of the baked product. The b-polymorphic form was present in all blends, although blends containing the highest levels of SSS also showed some b 0 crystals.

Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic

“…Given the notoriously high solid fat content (SFC) of laminating shortening products, the SFC of CLS was compared to Coasun Classic (Garcia-Macias et al, 2012;Patient, 2006). At 20°C, the SFC of Coasun Classic is 6.48 ± 0.49%, and the SFC of CLS is 35.65 ± 0.83%, almost 6 times greater.…”

“…Typically, these criteria are met by incorporating solid fat with high melting triacylglycerol (TAG) components into the shortening composition (Garcia-Macias, Gordon, Frazier, Smith, & Gambelli, 2012). This obviously reduces the nutritional quality of the food product.…”

“…In the interim, food manufacturers have opted for other approaches such as the hydrogenation of liquid oils, interesterification, or the extensive use of fat with palm oil (Garcia-Macias et al, 2012;Nor Aini & Miskandar, 2007). Naturally trans-fat free, palm oil is solid at room temperature and prone to crystallization in the β′ polymorph which is favorable for margarines and shortenings (DeMan & DeMan, 2005;Nor Aini & Miskandar, 2007).…”

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

“…This is in accordance with the findings of Garcia-Macias et al (2011, who reported a lower lift for puff pastry produced with vegetable roll-in fats compared to puff pastry containing butter (66 % SAFA). These studies used FBs which contained about 30 % SAFA, namely palmitic acid (Garcia-Macias et al 2011) and stearic acid, respectively (Garcia-Macias et al 2012).…”

“…Several studies addressing the reduction of fat, SAFA and TFA in puff pastry have been performed (Boode-Boissevain and Van HoudtMoree 1996; Simovic et al 2009;Garcia-Macias et al 2012). The majority of studies focussed on the characteristics of shortenings and fats used in puff pastry production, e.g.…”