Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage

Abstract

Developing trans‐free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil‐based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality. This research is aimed at investigating the influence of triacylglycerol (TAG) compositions of palm oil‐based puff pastry margarines on the physical properties of the fat crystal network, which determine the functionality of such products. Three model puff pastry margarines are produced at pilot scale under the same crystallization conditions. They share the same fatty acid composition and close solid fat content (SFC) profiles, whereas the proportions of major TAG (tripalmitoylglycerol (PPP), 1,3‐di‐palmitoyl‐2‐oleoylglycerol (POP), 1,2‐di‐palmitoyl‐3‐oleoylglycerol (PPO), 1,2‐dioleoyl‐3‐palmitoylglycerol (POO)) are different. Polymorphism, melting profile, hardness, microscopic structures, and baking performance (puffing effect) of the model fats are examined during a period of 6 months. The following results are obtained: 1) The TAG composition significantly influences the post crystallization processes occurring in palm oil‐based margarines. 2) High amounts of POP show negative influences. 3) The proportions of POP, PPO, and PPP should be carefully balanced to prevent detrimental crystal network rearrangements, leading to textural modifications (hardness increase) and significant reduction in baking performance. Practical Applications : The results presented in this work could be helpful for edible fat products developers, especially for roll‐in fat applications. This research provides an overview of the relevant properties to study for the assessment of puff pastry margarine functionality. It also highlights the importance of ensuring long‐term stability of palm oil‐based fat products. Finally, it emphasizes that certain combinations of fat materials should be avoided to maintain the quality of palm oil‐based puff pastry margarines.

Plastic Cutlery Alternative: Case Study with Biodegradable Spoons

“…In their study examining the effect of dough mixing time on the properties of biscuits, Manohar and Rao [ 16 ] state that as the fat level increases, the strength of the biscuits decreases and, conversely, their brittleness increases. This statement is in the accordance of studies finding that triacylglycerols significantly affect the crystallization processes, and consequently increases hardness [ 17 ].…”

Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear

“…Liquid oils can be suitable for frying and for certain bakery applications, but they generally fail if used for more complex bakery systems or systems where a hard fat is needed to bring structure. Often this fat must be crystallized in a specific way to give a specific functionality (hardness or plasticity) (Detry et al, 2021). As trans oils have become less desirable and restricted or banned (for health reasons) (Ajwani & Ricupero, 2006) and animal fats are not acceptable for many consumers (for religious or lifestyle reasons) palm oil as the most abundant and flexible tropical oil has come to dominate.…”

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

“…In addition, appropriate hardness (between 400 and 500 g) of sample B was obtained after tempered at 25 °C, which satisfied the hardness requirement of commercial sheet margarine. 36 …”

“…SFC of the solid sheet margarine was determined by plunging about 3.0 g margarine into NMR tubes using an specific designed plunger. 12 The NMR tubes were placed at incubators of 10 °C and 20 °C for 24 hours, respectively, followed by SFC determination using NMR analyzer. Each sample was measured in three replicates and results are reported as average of three repetitions.…”