Modification of Butter to Improve Low Temperature Spreadability

Amer, M.A.; Myhr, A.N.

doi:10.1016/s0315-5463(73)74037-2

Cited by 6 publications

(4 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Blending milkfat with vegetable oils also serves to increase the overall level of unsaturation and decrease the melting point (Ahmed and others 1979;Amer and Myhr 1972;Wilbey 1994). Rousseau and Marangoni investigated the effects on physical properties when milkfat was blended with canola oil (1996a, 1996b, 1996c).…”

Section: Alteration Of Compositionmentioning

confidence: 99%

“…The hardness index of the blends decreased with increasing amounts of canola oil, and changes were noted in the blends by both large and small deformation measurements. Amer and Myhr (1972) replaced 30% of the milkfat in butter with sunflower oil and found improved cold spreadability. Unfortunately, at room temperatures the samples with additional unsaturates were too liquid in nature (Amer and Myhr 1972).…”

Section: Alteration Of Compositionmentioning

confidence: 99%

“…Amer and Myhr (1972) replaced 30% of the milkfat in butter with sunflower oil and found improved cold spreadability. Unfortunately, at room temperatures the samples with additional unsaturates were too liquid in nature (Amer and Myhr 1972). In addition, legislation is very strict in most regions of the world with regard to the legal definition of butter.…”

Section: Alteration Of Compositionmentioning

confidence: 99%

See 2 more Smart Citations

Rheological Properties of Milkfat and Butter

Wright

Scanlon

Hartel

et al. 2001

Journal of Food Science

179

124

View full text Add to dashboard Cite

Butter and milkfat are examples of plastic materials for which texture is a critical factor in determining functionality and consumer acceptance. The methods by which butter rheology is characterized are discussed, including large deformation techniques such as cone penetrometry, compression, sectility and extrusion, and methods which involve testing at low levels of strain. Correlations between instrumental tests and sensory-evaluated properties of the fats are explored. Rheological properties, including hardness, spreadability, setting, work softening, and thixotropy are described, and the models which have been proposed to characterize these behaviors are reviewed. Techniques which have been devised recently to quantitatively relate structural measurements to rheology are also examined. Modification of butter's rheological properties can be accomplished through alterations in composition or in the manufacturing process. These approaches are discussed and evaluated.

show abstract

Section: Alteration Of Compositionmentioning

confidence: 99%

Section: Alteration Of Compositionmentioning

confidence: 99%

Section: Alteration Of Compositionmentioning

confidence: 99%

See 1 more Smart Citation

Rheological Properties of Milkfat and Butter

Wright

Scanlon

Hartel

et al. 2001

Journal of Food Science

179

124

View full text Add to dashboard Cite

show abstract

“…Most of the lost elasticity was recovered during aging. Amer and Myhr (10) improved the lowtemperature spreadability of butter by replacing 30% of the milkfat content in butter with sunflower oil. Unfortunately, the samples were too liquid at higher temperatures and could not be spread.…”

mentioning

confidence: 99%

Restructuring butterfat through blending and chemical interesterification. 3. Rheology

Rousseau

Hill

Marangoni

1996

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Interesterified and noninteresterified butterfatcanola oil blends, ranging from 100% butterfat to 60:40 butterfat-canola oil (w/w)in 10% increments, were evaluated for hardness index (HI), dropping point, viscosity, and viscoelastic properties at small deformation. Both blending and chemical interesterification diminished HI in a nonlinear fashion. HI changes in interesterified blends were more pronounced than in noninteresterified blends. Dropping points yielded information on the structure of the blends. Butterfat's dropping point (DP) was 34.4~ whereas that of interesterified butterfat was 37.0~ which is indicative of a more structured network for the latter. DP values of blends with 60-90% butterfat (interesterified vs. noninteresterified) were not significantly different (P < 0.05). Interesterified blends had a higher crystallization onset temperature than did noninteresterified blends. All blends in the liquid state displayed Newtonian behavior. Oscillatory frequency sweep measurements at small amplitude showed that interesterified blends generally had lower storage moduli (G') than their noninteresterified counterparts. Both 67 and 67' were frequency-dependent. Replacement of 30% butterfat by canola oil led to notable changes in small deformation measurements, whereas replacement of 20% butterfat led to big changes in large deformation measurements.JAOCS 73, 983-989 (1996).

show abstract

Crystallization and Rheological Properties of Milk Fat

Wright

Marangoni

Advanced Dairy Chemistry Volume 2 Lipids

View full text Add to dashboard Cite

Modification of Butter to Improve Low Temperature Spreadability

Cited by 6 publications

References 2 publications

Rheological Properties of Milkfat and Butter

Rheological Properties of Milkfat and Butter

Restructuring butterfat through blending and chemical interesterification. 3. Rheology

Crystallization and Rheological Properties of Milk Fat

Contact Info

Product

Resources

About