Physicochemical and Rheological Characterization of Roll‐in Shortenings

Macias‐Rodriguez, Braulio A.; Marangoni, Alejandro G.

doi:10.1007/s11746-016-2792-y

Cited by 28 publications

(13 citation statements)

References 46 publications

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“…, ZTC had a higher SFC at lower temperatures and lower SFC at higher temperatures in comparison with CM102, but they were not significantly different ( P > 0.05). These trends were in accordance with previous studies on the physicochemical characteristics of different types of shortenings (Ahmadi & Marangoni, ; Karabulut & Turan, ; Macias‐Rodriguez & Marangoni, ).…”

Section: Resultssupporting

confidence: 92%

“…However, based on the high level of stearic acid, palmitic acid, and TFA content, CM101 may contain hydrogenated soybean oil blended with palm oil or its derivatives, and due to the high level of palmitic acid and low level of TFA, CM102 may contain PS (Table ). In their physicochemical and rheological characterization of nine brands of roll in shortenings, Macias‐Rodriguez and Marangoni () reported that SFA content varies from 41 to 60% (w/w), and two out of nine shortenings contained 23–29% TFA, mainly elaidic and linoelaidic acids. Karabulut and Turan () also reported that the TFA content of 10 brands of shortening ranged from 2 to 16.5%.…”

Section: Resultsmentioning

confidence: 99%

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Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Saghafi

Naeli

Tabibiazar

et al. 2018

J Americ Oil Chem Soc

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Cake shortening is an important ingredient that imparts taste and texture in the cake as the final product. Hydrogenated shortenings contain high amounts of trans fatty acids, which is considered a risk factor for obesity, cancers, and cardiovascular diseases. In this research, chemically interesterified blends of canola oil (CO) and palm stearin (PS) were recruited in order to formulate zero-trans shortening, specifically for cake application. The optimization of shortening formulation was performed by Design-Expert software, considering melting, congelation, textural, and rheological properties of cake shortening as responses. The formulated shortening in the weight ratio of 66.41:33.58 (PS:CO) (%, w/w) was analyzed and compared with two commercial cake shortenings in terms of fatty acid and triacylglycerol composition, slip melting point (SMP), solid fat content (SFC), and rheological and textural properties. The results showed that the formulated zero-trans cake shortening with 0.2% trans, 47.2% saturated fatty acids, SMP of 40.9 C, SFC of 10.51% at 37 C, firmness of 1522.5 g, and linear viscoelastic range of 0.035% had the most acceptable criteria among cakeshortening samples. The findings of this study offer insights into the relationship between shortening functionality and physicochemical properties and serve as a base for future studies on zero-trans shortenings formulation.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Saghafi

Naeli

Tabibiazar

et al. 2018

J Americ Oil Chem Soc

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“…Shear was not only influencing crystal and platelet aggregation, but also the size of the platelets, the primary entities of the fat crystal network. Ultrasmall angle X‐ray scattering (USAXS) was used to study the structure of fat systems from the nanoscale to mesoscale (from 100 nm to 15 μm) (Macias‐Rodrigues and Marangoni, ; Peyronel et al, ). Processing impact on platelet size was confirmed.…”

Section: Resultsmentioning

confidence: 99%

Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil

Moelants

Smith

Lipkie

et al. 2019

J Americ Oil Chem Soc

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Structuring of fatty products is important in producing palatable food products. Saturated fat (SAFA) crystals are needed to bring structure to many products (such as bakery or confectionery). In a product control of the structure by fat nucleation and crystallization, it is important to deliver the correct performance. Many techniques only work on quiescent systems and give limited information about the sheared systems that are generally found in industrial production of products. This article presents a novel rheological technique that can be used to probe crystallization and network structure under sheared conditions. The results show that crystallization of palm oil can be divided into different key stages. These result from initial nucleation, structuring by the crystals, polymorphic transformation, further structure building, and then subsequent relaxation. Significant postcrystallization (sintering) events occur over at least a day. It is seen that the shear rate leads to possibilities for crystallization control. Higher shear gives a reduction in network strength (as measured by G 0 ) of the initial crystal network. However, after longer posthardening, results are very similar. This work enables the development of a fast tool that can be used to monitor structure formation in fats and reveals the relative importance of the nucleation-crystallization and postcrystallization events in sheared systems.

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“…The geometries were fixed with adhesive 600 grit sandpaper to minimize slip during measurements. Samples were placed onto the lower plate and compressed between the plates with an axial force not exceeding 2N to avoid error, as overloading has been shown to modify the rheology ( Macias-Rodriguez and Marangoni, 2016a ). The parallel plates had temperature control by Peltier units located in the lower plate and the hood of the rheometer.…”

Section: Methodsmentioning

confidence: 99%

Evaluating the use of zein in structuring plant-based products

Mattice

Marangoni

2020

Current Research in Food Science

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The recent interest in plant-based foods has brought upon the need to develop novel structures using plant-based proteins. However, there is still room for improvement in the development of plant-based meat and cheese alternatives. The rheological properties of self-assembled zein networks were examined to evaluate potential in animal protein replacement. These plant-based protein networks were compared to gluten networks (a common ingredient in current plant-based products), chicken muscle tissue, and cheddar cheese. All samples were analyzed using temperature, amplitude, and frequency sweeps at different time points. Zein networks exhibited unique viscous behaviour (in line with that of an entangled polymer solution), in each amplitude, frequency and temperature sweeps, however only when freshly formed. The results suggest that the bonds and interactions responsible for strengthening zein networks need at least 24 h to fully form. Analysis of the secondary structure by FTIR revealed that zein undergoes a structural reorganization from intermolecular to intramolecular β-sheets during this time, but the substantial content of α-helix structures remains unchanged. Overall, different aspects of zein network rheological behaviour can be compared to either chicken breast, or cheddar cheese, presenting opportunities for zein in plant-based food structuring.

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Physicochemical and Rheological Characterization of Roll‐in Shortenings

Abstract: Overall, roll-in shortening differed from other samples in regard to molecular makeup but not greatly in their physical parameters, suggesting that triacylglycerol composition has important implications on their functionality.

Cited by 28 publications

References 46 publications

Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Development and Application of a Rheological Method to Investigate Crystallization of Palm Oil

Evaluating the use of zein in structuring plant-based products

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