Determination of the solid fat content of hard confectionery butters

Enden, J.C.van den; Rossell, J. B.; Vermaas, L. F.; Waddington, David

doi:10.1007/bf02634428

Cited by 37 publications

(9 citation statements)

References 9 publications

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“…Solid Fat Content (SFC) of the model margarines were analyzed with Bruker Minispec PC 100 Pulsed NMR (Germany) spectrometer at 20, 30, and 35 °C and determined as %SFC …”

Section: Methodsmentioning

confidence: 99%

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Dadalı

2019

Euro J Lipid Sci & Tech

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Fat ratio and emulsifier content of water in oil margarine emulsions changes the sensory properties of the margarines by affecting the volatile release. The effect of fat and emulsifier content on volatile release using headspace/solid phase microextraction/gas chromatography/mass spectrometry (HS/SPME/GC/MS), and sensory properties of model margarine emulsions is investigated. 2‐Heptanone, 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone releases are found to be lower, while 2,3‐butanedion and butanoic acid releases are higher in model margarine with high fat content. Also the releases of 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone decreases due to the increase of the emulsifier ratio used in the model margarine. It is found that the hardness and G′ values of the margarines increased together with the increase of fat and emulsifier ratio. In model margarines, butter aroma and taste, cheese aroma and taste are intensely perceived characters by descriptive sensory analysis and they perceived more intensely in products with higher fat content. On the other hand, creamy character is perceived more intensely in model margarines with less fat content. The release of volatile compounds depended on fat and emulsifier content used in the model margarines. Taste and aroma of model margarines are especially affected by the change in fat content while textural properties are affected by both fat and emulsifier content. Practical Applications: The flavor of the food plays an important role in the consumer's choice of food, and it is influenced by the matrix and composition of the food. Fat is an important part of food, and on the other hand, overconsumption of fat could cause health problems. There is an increasing interest in foods with low fat content for healthier human diets. However, reducing the fat in the product leads to a change in the flavor and texture of the product. Designing the product with the desired properties without affecting the flavor of the food generates problems for the researchers. This study aimed to investigate the effect of fat and emulsifier content on volatiles of model margarine. Knowledge obtained from this study could provide a guide for margarine and spread producers to formulate low‐fat margarine by using the data obtained on volatile release and flavor depending on fat content and emulsifier mixture of margarines. The volatile release and sensory properties of model margarines are affected by fat and emulsifier content. Model margarine emulsions with high fat content has higher 2,3‐butanedion and butanoic acid release. Also 2‐nonanone, 2‐undecanone, hexanoic acid, and δ‐decalactone releases decreases with increasing emulsifier content. Butter aroma, butter taste, cheese aroma, and cheese taste are intensely perceived volatiles in high‐fat‐content model margarines.

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“…Solid Fat Content (SFC) of the model margarines were analyzed with Bruker Minispec PC 100 Pulsed NMR (Germany) spectrometer at 20, 30, and 35 °C and determined as %SFC …”

Section: Methodsmentioning

confidence: 99%

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Dadalı

2019

Euro J Lipid Sci & Tech

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“…Unrefined food grade Malaysian cocoa butter was purchased from Quality First International (Guelph, ON). All [4] other reagents were acquired from Fisher Scientific (Mississauga, ON).…”

Section: Methodsmentioning

confidence: 99%

“…Pulse NMR determines the SFC (i.e., the relative masses of the liquid and solid phases) by measuring the intensity of signals arising from hydrogen nuclei in the liquid and solid phases [4]. Because pulse NMR only detects the TAG molecules in the sample, this technique can be used to calculate V micro T using the following expression:…”

Section: Introductionmentioning

confidence: 99%

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Negative Pressure Induced Cavity Formation During Cocoa Butter Crystallization

Lencki

Craven

2013

J Americ Oil Chem Soc

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Negative pressure effects appear to play an important role during crystallization of complex TAG mixtures such as cocoa butter. Crystallization conditions influence the final macroscopic sample density and the resulting gaseous phase void structure. Well‐tempered cocoa butter had a relatively smooth surface, higher macroscopic density, and a closed‐pore void structure. In contrast, over‐tempered samples were rougher, less dense, and contained large continuous gas‐filled pores. Under‐tempered cocoa butter had properties between these two treatments, with a continuous, yet very fine pore structure. Since cocoa butter is the continuous phase in chocolate, negative pressure phenomena will likely have a significant influence on chocolate density and thus how it de‐molds during processing.

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“…SFC represents the mass fraction of the crystalline material, determined by the pNMR (Marangoni et al, 2012). Solid phase content measurement of edible fats represents one of the most important parameters for the functionality of fats used in different industries (van den Enden, Rossell, Vermaas, & Waddington, 1982).…”

Section: Sfc Of the Blendsmentioning

confidence: 99%

Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products

Kalić

Krstonošić

Hadnađev

et al. 2018

J Food Process Preserv

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The effect of solid particle size distribution (PSD) on the crystallization and microstructure of fat blends was evaluated. Samples were prepared as suspensions of sugar and cocoa particles of different sizes in a palm oil fraction and textural and rheological characteristics were determined. Solid fat content (SFC) was measured using pulsed nuclear magnetic resonance and confocal laser scanning microscopy was used to study the microstructure. Particle size reduction accelerated the crystallization process and resulted in final hardness increase. These systems also had the highest values of G′ and crystallization onset at the highest temperature during cooling. PSD did not affect the final SFC. SFC results showed significant difference only in samples with sugar particles. Results from this study highlight that the nucleation ability of solid particles is important for fat crystallization and strength of the underlying fat crystal network. Microstructure analysis showed that the amount of liquid oil decreased as particle size decreased. Practical applications Chocolate and other confectionery products are suspensions of solid particles, sugar and cocoa, in fat matrix. Understanding the effect of different particle sizes on physical characteristics of these products and defining a desirable particle size gives an opportunity to producers to adjust properties of a product. Namely, many undesirable occurrences may be prevented (fat blooming, loss of flavor, changed appearance, etc.) during the production process, and adequate final product texture could be achieved.

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Determination of the solid fat content of hard confectionery butters

Cited by 37 publications

References 9 publications

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

Negative Pressure Induced Cavity Formation During Cocoa Butter Crystallization

Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products

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