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In this paper some physicochemical and textural characteristics of four puff pastry margarines are defined: MLT1 and MLT2 with low trans fatty acid (TFA) content, MLT3 with relatively low and MLT4 with high TFA content. Analyzing the solid trigliceride content (SFC), the crystallization kinetics in isothermal conditions and the margarine firmness, it is determined whether the technological characteristics of margarines (which are very important for puff pastry quality) are significantly changed due to TFA decrease in margarines. The highest SFC at 10, 20, 25 i 308C have samples MLT1 and MLT4. Despite of significant differences in fatty acid composition of these margarines, SFC content at temperatures at 20, 25, and 308C do not differ significantly, at the level of significance of 95% ( p>0.05). The SFC of MLT1 and MLT2 samples, which have practically the same fatty acid composition at every investigated temperature, statistically have significant difference ( p<0.05). The crystallization kinetics are in the range from 2.6 to 10.1% per min. The significance of the induction period at every observed samples is negligible. The average firmness of margarine samples MLT1, MLT2, MLT3, and MLT4 at 20, 25, and 308C is significantly different ( p<0.05). The firmness changes of the samples MLT1 and MLT2 in the most important temperature interval for puff pastry production (between 20 and 308C) are at level of 5 to 25%, and for margarine samples MLT3 and MLT4 these values reach even 70%.

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Purpose -Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means that this fraction slows down crystallization rate, decreases melting point of mixture with cocoa butter and causes chocolate softness. It is very important for quality of chocolate especially chocolate with nuts or sunflower kernel. The aim of this paper was to investigate the influence of low-melting (268C) milk fat fraction on crystallization processes in chocolate mass and define the optimal concentration of this fraction with suitable precrystallization temperature time regime. Solid fat content of chocolate which designates the influence of precrystallization changes in chocolate mass with addition of milk fat fractions was investigated. Design/methodology/approach -The precrystallization was performed in a laboratory crystallizer that is in a modified Brabender pharinograph, which measures the rheological characteristics as indirect parameter of crystallization properties of chocolate mass depending on milk fat fraction concentration and precrystallization temperature. The experiments were performed according to the factorial plan 3 2 (two factors on three levels) and the results are statistically treated. Findings -The results showed that the optimal conditions for achieving the satisfactory tempering rate (optimal concentration of crystals in chocolate mass) are addition of 3 per cent low-melting milk fat fraction and precrystallization temperature of 258C. Originality/value -The addition of high-melting milk fat fraction slows down the chocolate mass crystallization more then low-melting milk fat fraction. Investigated fraction influenced decreasing in solid fat content of chocolate regardless of precrystallization temperature.