Effect of Tempering on the Texture and Polymorphic Behaviour of Margarine Fats

✍ Scribed by deMan, L. ;deMan, J. M. ;Blackman, B.

• Publisher: John Wiley and Sons
• Year: 1995
• Weight: 522 KB
• Volume: 97
• Category: Article
• ISSN: 0931-5985
• DOI: 10.1002/lipi.19950970204

✦ Synopsis

Abstract

Separated fats from commercial soft (soft fat) and stick (stick fat) margarines and mixtures of hydrogenated super olein (H‐olein) and canola oil, were temperature cycled between 4°C and 15,20 and 25°C. The polymorphic form, SFC and texture of the fats were evaluated. Temperature cycling of soft fats between 4 and 20°C resulted in the crystals being either in the β polymorphic form or mixtures of β′ and β. When temperature cycled between 4 and 15°C the presence of β′ crystals was improved, but there were soft fats that after the fourth cycle contained only β crystals. When stick fats were temperature cycled between 4 and 20°C, the crystals after the fourth cycle were either in the β′ form or contained mixtures of β′ and β. Mixtures of H‐olein‐canola showed superior β′ stability throughout. A mixture of 20% H‐olein/canola oil compared well with the SFC and texture of soft margarines while a mixture of 40% H‐olein/canola oil with those of stick margarines. Texture was evaluated by constant speed penetration. Texture of fats is very dependent on temperature history. DSC‐crystallization curves of the fats showed a variety of patterns.