Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

Lai, Oi‐Ming; Ghazali, Hasanah Mohd; Cho, France; Chong, Chiew Let

doi:10.1016/s0308-8146(00)00084-4

Cited by 73 publications

(58 citation statements)

References 12 publications

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“…All LF samples had SFCs > 10% at 20°C, which is necessary to minimize oiling off in tablespreads and shortening products. [24] These samples also exhibited relatively steep SFC curves between 15°C and 25°C, which would help to confer a desirable cooling effect in margarine. [25] To prevent a waxy mouthfeel, a margarine fat should have SFC < 3.5% above 33°C.…”

Section: Solid Fat Contentmentioning

confidence: 98%

Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong

Tan

Sonwai

et al. 2018

International Journal of Food Properties

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Palm stearin (PS) is an extensively used trans-free hardstock. Depending on process parameters, fractions with unique compositions, hardness, and solid fat content can be tailored toward specific applications. In this work, the composition and crystallization of PS fractionated with acetone at 30°C, 35°C, or 40°C into various liquid (LF) and solid (SF) fractions were investigated. After fractionation, iodine value (IV) of PS changed from 37 to values ranging from 24 to 51. The IV of the LF increased with a decrease in fractionation temperature whereas that of the SF (~24) was unaffected. The main fatty acids of all PS fractions were palmitic and oleic acids, with the LF having a lower palmitic acid but higher oleic acid content than the SF. LF and SF obtained at higher fractionation temperatures showed more rapid crystallization rates. Under the microscope, the LF fractionated at 30°C and 35°C consisted of spherulites whereas those fractionated at 40°C exhibited dendritic crystals. All SF consisted of spherulites comprised of large rod-like crystals. All samples existed as mixtures of β' and β crystals. This study serves as the basis for the development of baking margarines and pastry shortenings using fractionated PS.

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Section: Solid Fat Contentmentioning

confidence: 98%

Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong

Tan

Sonwai

et al. 2018

International Journal of Food Properties

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“…The fat from the zero-trans margarine, CZTMF, exhibited the lowest SFC at all temperatures. At 20℃, the SFC of all samples, except CZTMF, were above 10%, an essential indicator that oiling off due to oil exudation would not occur with those fats (Laia et al, 2000). As the temperature increased from 20 to 25℃, the SFC of CTMF and CZTMF decreased slowly while the SFC of all the fat blends decreased more rapidly, implying that the fat blends would melt more quickly than the commercial margarine fats.…”

Section: Resultsmentioning

confidence: 98%

“…Table margarines can be divided into two main types: packet margarines, which are designed to be spreadable at ambient temperature, and tub margarines, which are spreadable on removal from the refrigerator at a temperature of 5 − 10℃ (Laia et al, 2000). Packet margarines usually exhibit much higher solid fat content (SFC) than those of tub margarines in the SFC curves.…”

Section: Introductionmentioning

confidence: 99%

Production of Zero-trans Margarines from Blends of Virgin Coconut Oil, Palm Stearin and Palm Oil

Sonwai

Luangsasipong

2013

FSTR

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The six fat blends and the experimental margarines produced from the blends were characterized and compared with commercial trans-(CTM) and zero-trans (CZTM) margarines in terms of microstructure, polymorphism, solid fat content, melting and crystallization behavior, textural and sensory properties. It was found that the binary fat blend which contained 30% PS and 70% VCO was the most suitable blend to be used as feedstock for the production of zero-trans packet margarine. The blend exhibited a tendency to crystallize into β' structure with a good cooling effect and a low SFC value at body temperature, indicating that it would not cause waxy mouthfeel when consumed. In addition, the margarine produced from the blend demonstrated good consistency with a hardness characteristic close to that of a commercial trans-packet margarine and also received the highest score for overall acceptability.

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“…In general, to achieve a desirable spreadability for bakery fats, the desirable SFCs should be between 15 to 35 at ambient temperature 25 10 . To avoid oil leakage, the SFC should also exceed 10 at 20 11 . As expected, the interesterified fats showed SFC values of 22.55-25.11 at 25 and 33.09-34.47 at 20 , which fulfill the requirements of bakery fats, indicating their potential application in margarine basestocks.…”

Section: Sfc and Smp Determinationmentioning

confidence: 99%

Effect of Fatty Acid Chain Length on the Crystallization Behavior of <i>Trans</i>-free Margarine Basestocks during Storage

Xu²,

2017

J. Oleo Sci.

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Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

Cited by 73 publications

References 12 publications

Composition and crystallization behavior of solvent-fractionated palm stearin

Composition and crystallization behavior of solvent-fractionated palm stearin

Production of Zero-trans Margarines from Blends of Virgin Coconut Oil, Palm Stearin and Palm Oil

Effect of Fatty Acid Chain Length on the Crystallization Behavior of <i>Trans</i>-free Margarine Basestocks during Storage

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