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Full-Text Articles in Food Science
Formation Of Low Density And Free-Flowing Hollow Microparticles From Non-Hydrogenated Oils And Preparation Of Pastries With Shortening Fat Composed Of The Microparticles, Joshua Gudeman
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Solid fats provide critical functionality in the structuring, shortening, and stabilizing of many foods. However, their use as an ingredient is foods can present a number of challenges. The physical properties of solid fat can make them difficult to apply to or incorporate into foods consistently. On an industrial food production scale, handling of solid fats can difficult because they are often packed in heavy cubes or totes, and production delays and inefficiencies may be caused by the need to remelt the oils before use. Oils as a macronutrient also contribute a relatively high number of calories at 9 calories …
Formation Of Low-Density And Free-Flowing Hollow Microparticles From Butter And Fractionated Palm Oil Mixture, Joshua Gudeman, Junsi Yang, Ozan Ciftci
Formation Of Low-Density And Free-Flowing Hollow Microparticles From Butter And Fractionated Palm Oil Mixture, Joshua Gudeman, Junsi Yang, Ozan Ciftci
Department of Food Science and Technology: Faculty Publications
The use of solid fats is challenging due to difficulty in incorporating into foods, handling during industrial food production, and relatively high-calorie contributions. The objective of this study was to form free-flowing and low-density hollow microparticles from nonhydrogenated fats, namely, butter and fractionated palm oil, using a novel method based on atomization of a carbon dioxide (CO2)- expanded lipid mixture. The melting point of the fractionated palm oil decreased from 66.2 to 47.3°C above 120 bar in the presence of pressurized CO2. The density of the particles decreased five-folds compared to that of the original oils. …