Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil

Neves, Maria Isabel Landim; Queirós, Mayara de Souza; Viriato, Rodolfo Lázaro Soares; Ribeiro, Ana Paula Badan; Gigante, Mirna Lúcia

doi:10.1016/j.foodres.2020.109038

Cited by 9 publications

(4 citation statements)

References 42 publications

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“…The enzymatic interesterification product MF: SBO at a ratio of 67:33 is the best EIE that has better spreadability than pure butter and milk fat. In another study, [31] mixed FHSBO oil with anhydrous milk fat. The results showed that FHSBO has compatibility with milk fat.…”

Section: Recombined Buttermentioning

confidence: 99%

Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Subroto¹

2020

IJETER

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Soybean oil has a characteristic that is mainly determined by the content of polyunsaturated fatty acids in the form of high linoleic (±54,87%), so it is liquid at low temperatures and has a good effect on health. These make soybean oil much preferred to be applied to various food products. This review aims to provide information on soybean oil which includes physical and chemical characteristics, extraction and purification, as well as various current applications of soybean oil in different fat/oil-based food products. Soybean oil can be used for the production of oleogels/organogels, trans-free margarine and creamer, recombined butter, and mono-diacylglycerols. Soybean oil can rectify the physicochemical and nutritional properties of the products.

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Section: Recombined Buttermentioning

confidence: 99%

Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Subroto¹

2020

IJETER

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“…This result was confirmed by the significantly higher total SFA (Table 1) and endothermic enthalpy (Δ H ) (Table 2) of crystal at 20 °C compared to those at 15 °C. These fat crystals from the RKOle had a melting temperature close to some commercial fully hydrogenated vegetable oils including soybean oil and canola oil whose melting temperatures were reported to range from 69 to 70 °C (Ciftci and Temelli, 2016; Neves et al, 2020). Therefore, RKOle crystals have the potential for use as a hard fat stock for blending with liquid oils to produce fat bases for the preparation of trans ‐free fat spread products with excellent characteristics (Guedes et al, 2014).…”

Section: Resultsmentioning

confidence: 88%

In Situ Observation and Physical–Chemical Characteristics of Rambutan (Nephelium lappaceum L.) Kernel Olein Crystals Obtained from Acetone Fractionation

Mahisanunt

Hondoh

Klinkesorn

2020

J Americ Oil Chem Soc

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Hard fat stocks containing highly saturated fats are a necessary ingredient for fabrication of trans-free plastic fats. Crystal fractions obtained from the fractionation of fats naturally containing saturated fatty acids (SFA) may be a promising approach to produce the desired hard fat stocks. Influences of cooling rate (0.4, 2.0 and 10.0 CÁmin −1) and fractionation temperature (15 and 20 C) on the formation of solid fat crystals of rambutan (Nephelium lappaceum L.) kernel olein (RKOle) during acetone fractionation were examined using in situ observation with polarized light microscopy (PLM). The resulting stable crystals were then separated and characterized by their iodine values, fatty acid compositions, crystal polymorphism, solid fat index, and melting behavior. PLM results showed that cooling rate affected crystal formation. Entrained oil on the surface and number of small crystals increased at higher cooling rates of RKOle. Stable crystals were obtained at a cooling rate of 2.0 CÁmin −1 and 6 hours, which had lower iodine value and contained more SFA with a higher amount of solid fat than incipient RKOle. Crystals fractionated at 20 C were larger in size, fewer in number, and had less entrained oil compared to those fractionated at 15 C. Their main polymorph was the β' form with a melting range comparable to common fully hydrogenated oils. Results suggested that RKOle crystals have potential for use as hard fat stocks for various purposes.

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“…The approach of fat blending, valued for its cost-effectiveness and practicality, provides an effective solution to this challenge (Ribeiro et al, 2013;Nguyen et al, 2020;Nguyen et al, 2021;Li, Liao, Liu, Wang, et al, 2023). Neves et al (2020) employed a blend of fully hydrogenated soybean oil and AMF to enhance the structural, thermal, and mechanical stability of their product. Similarly, Williams et al (1997) utilized a blend of fractionated palm kernel oil and fully hydrogenated palm kernel oil (FHPKO) with AMF to influence the hardness and frosting properties of their coating.…”

Section: Introductionmentioning

confidence: 99%

“…Neves et al. (2020) employed a blend of fully hydrogenated soybean oil and AMF to enhance the structural, thermal, and mechanical stability of their product. Similarly, Williams et al.…”

Section: Introductionmentioning

confidence: 99%

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Su,

Chai,

Tan

et al. 2024

Journal of Food Science

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In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism, and microstructure, with the aim of providing theoretical guidance for the blending of oils. The results showed that the PKS content primarily determined the SFC trend of the binary blends. However, the binary blends demonstrated poor miscibility and eutectic behavior was predominantly observed in the system, particularly at higher temperatures. Only α and β′ forms appeared in this blended system. Simultaneously, the addition of PKS elevated the liquid phase transition temperature of the binary blends, considerably significantly increased their crystallization rate when the addition of PKS was more than 20% and increased the density and size of the fat crystals. Finally, the mixing design optimization method was used to get the most suitable ratio of the binary blends in the refrigerated cream system with PKS:AMF to be 0.914:0.086. The cream prepared with the above binary blends was indeed superior in overrun and firmness and had high stability.Practical ApplicationSome fats with special advantages are often limited in their wide application because of their poor crystallization ability. In this paper, the crystallization ability of fats is improved, and their application scenarios are increased through the combination of fats, so as to provide reference for the production of special fats for food.

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Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil

Cited by 9 publications

References 42 publications

Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

In Situ Observation and Physical–Chemical Characteristics of Rambutan (Nephelium lappaceum L.) Kernel Olein Crystals Obtained from Acetone Fractionation

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

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