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Effect Of Emulsifiers On Shortenings, Silvana Martini, Maria Lidia Herrera
Effect Of Emulsifiers On Shortenings, Silvana Martini, Maria Lidia Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The quality of a shortening depends on its physicochemical characteristics. These include amount of solids, texture and melting behavior, among others. The type of shortening, the processing and storage conditions strongly affect these characteristics. Different strategies can be used to formulate shortenings with low trans fatty acids content while maintaining their physicochemical characteristics. This article describes some of these strategies and aims to provide information about the different variables that need to be controlled to obtain a high quality shortening.
Physical Properties Of Low-Trans Shortenings As Affected By Emulsifiers And Storage Conditions, Silvana Martini, Maria L. Herrera
Physical Properties Of Low-Trans Shortenings As Affected By Emulsifiers And Storage Conditions, Silvana Martini, Maria L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The quality of shortenings, such as solid fat content (SFC) and texture, strongly depends on temperature fluctuations during storage and handling. The quality of a shortening might be affected not only by temperature fluctuations but also by its chemical composition and the presence of emulsifiers. The objective of this work was to investigate the effect of emulsifier addition and storage conditions on the texture, thermal behavior and SFC of low-trans shortenings formulated with palm oil, palm kernel oil, and vegetable oils such as sunflower and soybean oils. Several conclusions can be drawn from this study: (a) The crystallization behavior of …