Spreadable products

Rajah, K. K.

doi:10.1002/9781118788745.ch6

Cited by 6 publications

(6 citation statements)

References 23 publications

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“…Hazelnut oil has similar fatty acid and sterol compositions as olive oil. Monounsaturated fatty acid content of hazelnut oil is almost the same as olive oil, which indicates that it has the similar nutritional attraction (Rajah, ).…”

Section: Introductionmentioning

confidence: 97%

Optimization of ultrasound‐assisted ethanol extraction of hazelnut oil

Wong

Tan

Geow

2019

J Food Process Preserv

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In this study, ethanol was used as a polar solvent to extract hazelnut oil, with ultrasound aid in the first 15 min of extraction. A Box–Behnken design was used for optimization in term of ultrasound amplitude (30%, 60%, and 90%), extraction temperature (28, 38, and 48°C), and extraction time (30, 60, and 90 min). All three factors showed positive effects on the oil extraction. The results showed that the oil yield and quality of extracted oil were significantly affected by the application of ultrasound. Ultrasound treatment had increased the oil yield from 38.93% up to 79.88%. The optimum conditions were identified at 90% of ultrasound amplitude, 29°C of extraction temperature, and 51 min of extraction time. Under these conditions, the predicted maximum oil yield was 55.39% with the minimum FFA value, iodine value and peroxide value of 1.75%, 14.52 g/100 g, and 10.50 meq g O2/kg, respectively. Practical applications Plant oil has become the first choice for edible oil due to large percentage of unsaturated fatty acid, which has been reported that it could help to reduce the bad cholesterol in human body. Hexane is the solvent that commonly used in solvent extraction stage but it is highly volatile and might cause safety issue for extraction plant. Therefore, this study aims to use ethanol to replace hexane. This research introduces the optimized ultrasound‐assisted ethanol solvent extraction process to the manufacturer. Ultrasound could enhance the oil yield which can produce low‐cost hazelnut oil to the consumer.

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Section: Introductionmentioning

confidence: 97%

Optimization of ultrasound‐assisted ethanol extraction of hazelnut oil

Wong

Tan

Geow

2019

J Food Process Preserv

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“…Margarine is a water-in-oil emulsion consisting of an aqueous phase dispersed as fine droplets in liquid oil, usually derived from vegetable crops such as soybean, sunflower, corn, and palm, stabilized within a network of solid fat crystals [ 1 ]. During its production, the oil and aqueous phases are independently prepared and carefully mixed employing dosing systems to form an emulsion, WHICH is subsequently pasteurized and cooled to partially crystallize the fat and stabilize the system.…”

Section: Introductionmentioning

confidence: 99%

Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry

Bolini,

Medeiros,

Pereira

et al. 2023

Foods

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Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality.

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“…This is likely because

is the least stable polymorph, and therefore, the rapid kinetics of its crystallization and transformation processes have made precise studies difficult. However, recent studies [ 22 , 23 , 24 , 25 ] have demonstrated that the

form plays an important role in various applications in pure and mixed TAG systems. For example, an oleogel composed of high-melting TAG

crystals (

-fat gel) is formed by first crystallizing the

crystal and causing a rapid transformation from

crystals [ 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

“…This implies that

-fat gel cannot be formed when the first crystallized forms are

and that

crystals may play the role of a precursor form for the crystallization of the

form. Similar processes are involved in the formation of margarine and fat spread, in which the rapid transformation from the first crystallized

form into the

form is better controlled during the tempering procedure of rapid cooling and the subsequent heating processes in the crystallizer [ 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Kinetic Study on Alpha-Form Crystallization of Mixed-Acid Triacylglycerols POP, PPO, and Their Mixture

et al. 2021

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The crystallization behavior of the metastable α form of triacylglycerols (TAGs) plays a critical role as a precursor for the crystallization of more stable β′ and β forms for various applications in food and pharmaceutical products. However, precise analysis of the crystallization kinetics of α has not been performed, likely due to its rapid and complex behavior. This paper presents the observation results of the initial stages of the isothermal crystallization kinetics of α forms of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (rac-PPO), and molecular compound (MC) crystals of a POP/rac-PPO (1/1) mixture (MCPOP/PPO) using synchrotron radiation time-resolved X-ray diffraction and polarized optical microscopy. In all the TAGs, α crystals with a worm-like morphology started to grow rapidly in the first stage. Then, the α crystals slowly transformed into more stable forms in different manners for different TAG samples. In POP, the conversion was simple, as the α-2 form transformed into γ-3, whereas in rac-PPO, the lamellar distance values of the α-2 form continuously decreased with time and changed into the α-3 form. In the MCPOP/PPO crystals, in contrast, separate crystallization of α-2 of a rac-PPO fraction initially occurred, followed by the crystallization of α-2 of POP, and the two α forms merged into α-2 of MCPOP/PPO. This separate crystallization was caused by large differences in the crystallization kinetics of the α forms of POP and rac-PPO.

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Spreadable products

Cited by 6 publications

References 23 publications

Optimization of ultrasound‐assisted ethanol extraction of hazelnut oil

Optimization of ultrasound‐assisted ethanol extraction of hazelnut oil

Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry

Kinetic Study on Alpha-Form Crystallization of Mixed-Acid Triacylglycerols POP, PPO, and Their Mixture

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