Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats:  Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network

2004 ◽  
Vol 52 (14) ◽  
pp. 4423-4431 ◽  
Author(s):  
Hong Zhang ◽  
Paul Smith ◽  
Jens Adler-Nissen
Keyword(s):  
Physical Properties ◽  
Crystallization Behavior ◽  
Crystal Morphology ◽  
Solid Fat Content ◽  
Fat Content ◽  
Enzymatic Interesterification ◽  
Solid Fat ◽  
Crystal Network

Physical properties of milk fat: I. Influence of chemical modification

1961 ◽  
Vol 28 (1) ◽  
pp. 81-86 ◽  
Author(s):  
J. M. de Man
Keyword(s):  
Chemical Modification ◽  
Physical Properties ◽  
Milk Fat ◽  
Solid Fat Content ◽  
Fat Content ◽  
Glyceride Structure ◽  
High Melting ◽  
Solid Fat ◽  
Unsaturated Acyl ◽  
High Melting Glycerides

SummaryInteresterification of milk fats resulted in increased softening points, hardness and high melting glycerides (HMG). Increasing the content of trans-unsaturated acyl groups in milk fat resulted in increased softening points and hardness. While the increased solid fat content after interesterification occurred mostly at the higher measuring temperatures, the increase due to isomerization occurred mainly at the lower measuring temperatures. However, in both cases hardness was increased at all measuring temperatures. These results indicate that glyceride structure and trans-unsaturated acyl content influence the physical properties of the solidified fat.

scholarly journals Exploring amazonian fats and oils blends by computational predictions of solid fat content

OCL ◽  
2018 ◽  
Vol 25 (1) ◽  
pp. D107 ◽  
Author(s):  
Moisés Teles dos Santos ◽  
Pablo Morgavi ◽  
Galo A.C. Le Roux
Keyword(s):  
Physical Properties ◽  
Raw Materials ◽  
Solid Fat Content ◽  
Fats And Oils ◽  
Absolute Error ◽  
Fat Content ◽  
Social Dimension ◽  
Solid Fat ◽  
Different Temperatures ◽  
Solid Liquid

The Amazon region has richness of oleaginous plants that have attracted attention due to its unique properties. Integrating local communities in an economic chain of valorization of fats/oils can enhance the social dimension of local oleaginous industry sustainability. Given the large diversity of raw materials and the possibility to mix them in different proportions, an experimental effort must be done to evaluate the physical properties of such feedstocks. In this context, the development of computational tools able to estimate physical properties based on rigorous thermodynamic models can orient the experimental efforts thorough the mixtures of fats and oils most promising. The evaluation of the melting curves of nine Amazonian oils and fats is done by using thermodynamic modeling of the solid-liquid equilibrium and optimization tools. The binary blends of different raw materials were also evaluated. An average absolute error of 4.5 °C was observed for the melting point and an absolute error of 3.8% was observed for the Solid Fat Content predictions over different temperatures and blends composition.

scholarly journals Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate

2019 ◽  
Vol 35 (1) ◽  
pp. 51-58
Author(s):  
Hendy Firmanto ◽  
Supriyanto Supriyanto ◽  
Sri Anggraheni ◽  
Agung Wahyu Susilo ◽  
Bayu Setyawan
Keyword(s):  
Fatty Acid ◽  
Cocoa Butter ◽  
Physical Properties ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Fat Content ◽  
Geographic Region ◽  
Cocoa Bean ◽  
Solid Fat

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

scholarly journals Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

2018 ◽  
Vol 67 (7) ◽  
pp. 829-837 ◽  
Author(s):  
Makoto Shiota ◽  
Takamichi Kamigaki ◽  
Ryota Wakui ◽  
Yoshiko Ito ◽  
Yuri Nishino ◽  
...  
Keyword(s):  
Physical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

Influence of Protein and Solid Fat Content on Mechanical Properties and Comminution Behavior of Structured Plant-Based Lipids

2021 ◽  
pp. 110416
Author(s):  
Johannes Dreher ◽  
Maximilian Weißmüller ◽  
Kurt Herrmann ◽  
Nino Terjung ◽  
Monika Gibis ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat
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