Effect of composition and polymorphic form on the hardness of fats

Feuge, R. O.; Guice, Wilma A.

doi:10.1007/bf02641143

Cited by 16 publications

(4 citation statements)

References 2 publications

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“…An increase in crystal size seems to cause a decrease in the hardness index of fats (Feuge and Guice 1959). Viscoelastic testing showed that the shear modulus of a plastic fat was inversely proportional to the third power of the particle diameter (Shama and Sherman 1968).…”

Section: Treatments During Manufacturingmentioning

confidence: 98%

“…Rapid cooling leads to smaller crystals and higher solid fat contents, 2 factors which lead to an increase in butter hardness (deMan 1963b; Parkinson and others 1970;Sone and others 1966). An increase in crystal size seems to cause a decrease in the hardness index of fats (Feuge and Guice 1959). Viscoelastic testing showed that the shear modulus of a plastic fat was inversely proportional to the third power of the particle diameter (Shama and Sherman 1968).…”

Section: Treatments During Manufacturingmentioning

confidence: 99%

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Rheological Properties of Milkfat and Butter

Wright

Scanlon

Hartel

et al. 2001

Journal of Food Science

181

124

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Butter and milkfat are examples of plastic materials for which texture is a critical factor in determining functionality and consumer acceptance. The methods by which butter rheology is characterized are discussed, including large deformation techniques such as cone penetrometry, compression, sectility and extrusion, and methods which involve testing at low levels of strain. Correlations between instrumental tests and sensory-evaluated properties of the fats are explored. Rheological properties, including hardness, spreadability, setting, work softening, and thixotropy are described, and the models which have been proposed to characterize these behaviors are reviewed. Techniques which have been devised recently to quantitatively relate structural measurements to rheology are also examined. Modification of butter's rheological properties can be accomplished through alterations in composition or in the manufacturing process. These approaches are discussed and evaluated.

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Section: Treatments During Manufacturingmentioning

confidence: 98%

Section: Treatments During Manufacturingmentioning

confidence: 99%

Rheological Properties of Milkfat and Butter

Wright

Scanlon

Hartel

et al. 2001

Journal of Food Science

181

124

View full text Add to dashboard Cite

show abstract

“…Bourne and Comstock (1986) reported that FTC values varied from −0.02 to −1.97 for thermally processed fruits and vegetables. The firmness of fats (Feuge and Guice 1959), beeswax (Miyada and Tappel 1956), frankfurters (Simon et al. 1965), cooked beef (Capraso et al.…”

Section: Resultsmentioning

confidence: 99%

Mango Soy Fortified Probiotic Yogurt: Effect of Culture Addition and Temperature on Textural Characteristics

Kaur

Kumar²

2008

Journal of Texture Studies

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Mango soy fortified probiotic yogurt (MSFPY) samples were prepared by using blends of toned milk (78.3%; 3% milk fat and 8.5% milk solid not fat), soy milk (14.5%) and mango pulp (7.2%) using yogurt bacteria and probiotic bacteria, namely, Bifidobacterium bifidus and Lactobacillus acidophilus. This work was conducted to see the effect of varied levels (0.5, 1, 1.5, 2 and 2.5%) of inoculum of yogurt and probiotic culture and the effect of different temperatures (10, 20 and 30C) on textural profile (hardness, cohesiveness, adhesiveness, springiness and gumminess). As per central composite rotatable design for four variables and five levels, 31 experiments were conducted. Textural profile data obtained at different temperatures of MSFPY were used to calculate temperature coefficients of all the textural properties, which were fitted into the second‐order polynomial model. Hardness temperature coefficients ranged from−0.92 to−1.97% per C, cohesiveness temperature coefficients ranged from−0.42 to 0.53% per C, adhesiveness temperature coefficients ranged from−2.74 to−3.73% per C, springiness temperature coefficients ranged from−1.47 to 5.07% per C and gumminess temperature coefficients ranged from−0.94 to−1.92% per C. PRACTICAL APPLICATIONS Yogurt has been attributed nutraceutical, therapeutic and probiotic effects such as digestion enhancement, immune system boosting, anticarcinogenic activity and reduction in serum cholesterol. This study showed the effect of addition of yogurt bacteria and probiotic bacteria in combination andtemperature on textural properties. As health awareness increases among consumers, they also want the texture of the product to remain the same. If the product has to be consumed at either low or room temperature, one may predict the textural parameters of the mango soy fortified probiotic yogurt at different temperatures.

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“…Cocoa butter or chocolate which has been heated to well above the melting point of the fat and then quickly solidified in the alpha form will undergo changes in crystal structure for weeks when held at room temperature (9). 0a the other hand, it has been stated (10) that when properly tempered chocolate is cooled after molding or enrobing, the cocoa butter solidifies initially in the beta prime form but the transformation to the beta fornl starts at once.…”

Section: Cocoa Butter-like Fatsmentioning

confidence: 99%