Effect of milk fat on the physical properties of margarine mixtures

Friday, October 09, 2015

Authors: Tekla Izsó, László Somogyi, Anita Soós, Ildikó Zeke


Margarine mixtures containing milk fat were compared to margarines not containing milk fat, in terms of their physical properties. Solid fat content and solidification profile was analyzed bya pNMR instrument, melting and crystallization properties by DSC, and viscosity by a rotational viscometer. Solid fat content of samples containing milk fat was higher in the 5-20 °C range, while at 30-35 °C the difference almost completely disappeared. Based on the solidification profiles, samples containing milk fat solidified more slowly initially, delayd solidification characteristic of milk fat was apparent. After reaching the final hardness, values of margarines not containing milk fat varied, while those of the ones containing milk fat remained stable. The shape of the curves obtained by DSC analysis were similar, no separate nuclei were formed by milk fat in the mixtures, but their crystallization was accompanied by the development of more heat than that of margarines not containing milk fat. No results were provided by viscosity analyses that would allow for drawing clear conclusions regarding milk fat.

 

There are margarines in the consumer market that contain butter or milk fat to a certain extent, thus combining the properties of the different fats. The presence of milk fat or butter can affect plasticity, spreadability and the crystal structure that forms during cooling, therefore, for the production of products of suitable quality, it is important to know what the consequences could be when using additional raw materials.

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