Effects of different tempering temperatures on the properties of industrial sheet margarine

Abstract

Tempering conditions have significant effects on the microstructure, physicochemical properties and application functionalities of ISM.

Malleability and Physicochemical Properties of Industrial Sheet Margarine with Shea Olein after Interesterification

“…Fatty acid methyl ester (FAME) was prepared refers to AOCS CE 2-66 standard [ 27 ]. FAME analysis was performed by a Gas Chromatography (GC) system (Agilent CP-sil 88, 50 m × 0.25 mm × 0.2 µm, Santa Clara, CA, USA) with a flame ionization detector (FID) and chromatographic column according to the method reported by Gao et al [ 17 ]. All determinations were performed three times and the means ± standard deviations were reported.…”

“…A transparent sheet of sample on the glass slide was prepared by drawing an appropriate quantity of sample with a capillary tube and pressing on the glass slide, which was observed using a PLM microscope (Nikon Eclipse E 400, Tokyo, Japan) with the 50 × 10 magnification by following the method reported by Gao et al [ 17 ], and the pictures were further processed by the image software.…”

“…A Bruker D8 advance diffractometer (Bruker, Saarbrücken, Germany) with a copper X-ray tube (λ Cu = 1.54 Å) was used to study the polymorphism of sheet margarine operating at 40 kV and 40 mA. The scanned angle ranged from 12° to 30° and the scan speed was 2°/min with a step increment of 0.02° according to the method reported by Gao et al [ 17 ].…”

“…The aforementioned replacement altered the fatty acid composition of the product and increased its unsaturated fatty acid contents without compromising its sensory characteristics. Gao et al [ 17 ] also improved the ductility of sheet margarine by strictly controlling the tempering process.…”

“…However, partially hydrogenated fats which contain too high TFA would not be used in ISM owing to TFA issues. The physicochemical properties of CIE and Non-CIE palm-based sheet margarine was evaluated by Gao et al [ 17 ] and they concluded that the CIE samples had better spread-ability compared with Non-CIE product, but post-hardening occurred for both formulations during storage led to bad ductility in shelf life.…”