Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Lapčı́ková, Barbora; Lapčík, Ľubomír; Valenta, Tomáš; Kučerová, Tereza

doi:10.3390/foods11213437

Cited by 8 publications

(5 citation statements)

References 43 publications

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“…Water content and water droplet size are of major importance as they determine the quality and functionality of the butter [22]. The water content of butter is influenced by the technological process used, which aims to make water droplets be as small as possible and evenly distributed, in order to provide the butter with the desired consistency and smear value [23].…”

Section: Discussionmentioning

confidence: 99%

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Vioque-Amor,

Gómez-Díaz,

Del Río-Celestino

et al. 2023

Animals

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Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep’s milk (SB), goat’s milk (GB), and cow’s milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.

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Section: Discussionmentioning

confidence: 99%

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Vioque-Amor,

Gómez-Díaz,

Del Río-Celestino

et al. 2023

Animals

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“…Measurements were carried out at 20 • C, 48 h after emulsion formation in triplicate, and the results are presented as mean ± SD. Hardness and adhesion force, which were defined as the maximum and minimum of the force peak (g) for the compression cycle [28], respectively, were determined as texture parameters of the emulsion systems. A higher hardness is coupled with a higher-firmness and less-spreadable sample [29].…”

Section: Texture Study Of Emulsion Systemsmentioning

confidence: 99%

Proposal of New Emulsion Systems Containing Hydroxypropylmethylcellulose as a Viscosity Modifier and Diacylglycerols from Mutton Tallow and Hemp Seed Oil

Kowalska,

Woźniak

2023

Applied Sciences

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The purpose of this study was to analyze the stability of new emulsions prepared on the basis of modified fats with varying amounts of hydroxypropylmethylcellulose. Selected techniques for evaluating the stability of emulsion systems, such as Turbiscan analysis, and the evaluation of microstructure, texture, particle size and viscosity were used. The evaluation of the above-mentioned studied parameters allowed us to indicate differentiated stability and their properties. The most desired results in terms of stability evaluation were determined for the emulsion prepared on the basis of modified mutton tallow with hemp seed oil in a ratio 3:1 (by weight) containing 0.6% (by weight) of hydroxypropylmethylcellulose. In addition, as the hemp seed oil content in the interesterified fat phase increased, a decrease in the stability of the emulsion systems was noted. Mentioned emulsions were characterized with the lowest value of TSI. Moreover, for those emulsions, the smallest increment in the droplet diameter values of systems after 31 days was recorded. The prepared model formulation can serve as a starting material for new emulsion chemical, cosmetic or food systems.

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“…Indeed, the amount of gelling agent can be reduced and the formation of desirable gels and textured fat substitutes can be facilitated. A common base oil with a high melting point used in the food industry is shortening, with a melting point of approximately 35 °C–38 °C (Ghotra et al ., 2002; Barbora et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point

Liu,

Zhou,

Gao

et al. 2024

Int J of Food Sci Tech

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SummaryD‐limonene is an important flavouring ingredient with a wide range of applications. However, its high volatility and low stability have severely impacted its application in the food industry. To address these limitations, temperature‐flavour release control system is expected to be established to reduce the loss of D‐limonene during processing and storage, as well as to control its release by temperature. The aim of the current study is to construct an oleogel system to encapsulate D‐limonene using carnauba wax as a gelling agent and palm oils (POs) as the base oil. POs with 24 °C, 38 °C, 42 °C, 48 °C, and 52 °C melting points were selected to systematically investigate the effects of the base oil melting point on the crystal morphology, interactions, physicochemical properties, microstructure, and D‐limonene release of the oleogels. The enthalpy of melting, enthalpy of crystallisation, hardness, stickiness, and gel strength increased in oleogels prepared using POs with a higher melting point. In addition, the oil‐binding capacity (OBC) (>95%) of the oleogels increased with the base oil melting point, while the fat crystal distribution became more homogeneous and denser. Based on the influence that extraction temperature has on the concentration of released D‐limonene (a lower concentration of aroma was released from high‐melting‐point POs oleogels at low temperatures (<1.9 mg mL−1), whereas the control group released >2.5 mg mL−1), suitable POs can be selected to achieve the release or retention of the aroma. These results demonstrate that a temperature‐responsive flavour delivery system can be prepared with different PO melting points. The molecular dynamics of flavour release revealed that storage temperature and fat crystalline state impact the cumulative release rate of D‐limonene.

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Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Cited by 8 publications

References 43 publications

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Proposal of New Emulsion Systems Containing Hydroxypropylmethylcellulose as a Viscosity Modifier and Diacylglycerols from Mutton Tallow and Hemp Seed Oil

Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point

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