Butter blends

Tietz and Hartel (2000) studied the effects of removing or adding minor components naturally present in milk fat on the crystallization of milk fat-cocoa butter blends. They suggested that at low concentrations, minor lipids act as sites for nucleation and promote the rate of crystallisation and at higher concentrations inhibit crystallisation. They concluded that the presence of minor lipids, at the concentrations naturally occurring in milk fat, were sufficient to affect crystallisation rates, chocolate microstructure and fat bloom formation in chocolate. 

Tietz, R.A., Hartel, R.W. 2000. Effects of minor lipids on the crystallization and crystal habit of milk fat-cocoa butter blends and bloom formation. J. Am. Oil. Chem. Soc. 77, 763-777. 

Behrens, G. 1988. Development of butter blends (mixed blends). In The U.S. Bulletin 224, International Dairy Federation, Brussels. 

Margarine products are packed in several ways depending on margarine type, product consistency, and consumer preferences. In the U.S. market, consumer retail margarines and related products, including butter blends, cover a variety of products packaged in different ways (61). These can be grouped as follows ... 

Tietz, R.A., and R.W. Hartel, Effects of Minor Lipids on Crystallization of Milk Fat-Cocoa Butter Blends and Bloom Formation in Chocolate, J. Am Oil Chem. Soc. 77 163-11 (2000). 

In addition to modifying the rheological properties of butter, blends of milk fat and vegetable oils can be produced at a reduced cost (depending on the price paid for milk fat) and have an increased content of polyunsaturated fatty acids, which probably has a nutritional advantage. Oils rich in CO-3 fatty acids, which are considered to have desirable nutritional properties, may be included in the blend, although these oils may be susceptible to oxidative rancidity. 

Increases in the price of cocoa butter have led to a search for alternative fats for use in manufacturing chocolate. Biino and Carlisi suggested determining illipe butter in cocoa butter blends by measuring the sigmasterol/campesterol ratio and the POS/POP and SOS/POP triglyceride ratios. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Spiessglanz-asche, /. antimony ash. -bleierz, n. bournonite. -blende, /, antimony blende, kermesite. -blumen, /.pi. flowers of antimony. -butter, /. butter of antimony (old name for antimony trichloride), -erz, n. antimony ore (graues, stibnite schwarzes, bournonite weisses, valentinite), - las, n. glass of antimony. 

Wismut-bleierz, n. schapbachite. -blende, /. bismuth blende, eulytite. -blUte, /. bismuth Ocher, bismite, -bromid, n. bismuth bromide, -butter, /. (Old Chem.) butter of bismuth (bismuth trichloride), -chlorid, n. bismuth chloride, bismuth trichloride, wismuten, v.t. solder with bismuth or bismuth solder. 

Many confections are coated in a thin layer of chocolate. The latter is a mixture of chocolate, cocoa butter and other fats, blended to form a suitable coating material. This layer melts at a temperature generally in the range 27-34°C. The manufacturer wishes to coat the confection in a thin, continuous layer, and then harden this layer so that the product can be wrapped and packed with the least delay on the production line. 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

When butter or margarine are used they are normally handled at temperatures near 18°C, which leaves the ingredient manageable but without breaking the emulsion. Specially blended dough fats can be handled at this temperature. Alternatively, the dough fat is handled at temperatures near 27°C, where it is pumpable. It is possible to use these fats at up to 40°C. 

DIN 16 524 solvent blend (Sec. 1.6.2.1). While the pigment lacks butter and paraffin fastness, it is completely resistant to soap. P.O.5 is not used for metal printing or for decorative printing. 

Peanut Butter Clyde likes to push the button on the fresh organic peanut butter grinder in our local grocery store. In natural peanut butter like this, the oils separate and can cause uneven results in baking. For that reason I prefer to use a blended peanut butter such as Whole Kids from Whole Foods. Because it contains organic binders, the oil and peanut butter won t separate, keeping it smooth, creamy, and perfect for recipes. Whole Kids peanut butter is organic and inexpensive. 

In a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, and continue mixing until well blended. Mix in the buttermilk, vanilla, and food coloring. Then add the cocoa powder mixture. 

Using a rubber spatula, stir in the butter, one piece at a time, blending well after each addition. 

The flavour of cocoa butter is determined by both the geographical origin of the beans and the deodorization conditions. Deodorization reduces the levels of free fatty acids but also some antioxidant compounds such as tocopherols. Deodorized butters are therefore often blended with expressed cocoa butter for better stability of the product. 

Cocoa butters have a natural variation in physical properties related to the triacylglycerol structure Malaysian, Indian and Indonesian butters are harder than those from Africa, and Brazilian butters are the softest. The hardness of typical butters from some continents has changed over the years (Timms and Stewart, 1999). Because the hardness affects the processing required for chocolate manufacture, suppliers of cocoa butter to that trade blend butters to attempt to produce a uniform product. 

---