Butter composition

Milk fat and butter can be tailored to have desired properties and functionalities. Treatments are often aimed at improving cold spreadability without compromising room temperature stability. To modify the texture and rheological properties of butter, composition and processing conditions can be manipulated 

Changes in milk fat composition can be brought about by altering the original FA and TAG composition by fractionation, hydrogenation, interesterification or blending. 

Butter consistency can also be adjusted by manipulating its air and moisture contents (Kulkarni and Rama Murthy, 1985). When the moisture content of butter was increased from 12 to 15%, a softer texture was observed at both 5 and 15°C. Further increases in moisture content (up to 35%), however, drastically changed the rheological properties of butter (Kulkarni and Rama Murthy, 1985). The disadvantages of adding moisture to soften the texture of butter include structural stability, increased potential for microbial growth and hydrolytic rancidity, and violating standards of identity. 

The addition of surfactants to milk fat may also improve butter texture (Gupta and deMan, 1985). Butter spreadability was improved in some cases, depending on the nature of the surfactant (Kapsalis et al., 1963). Some surfactants resulted in a brittle and sticky product. Also, the effect of the surfactants was found to be temporary. Setting was delayed, but ultimately there was no effect of the surfactants on the SFC of butter (Kapsalis et al., 1963). For this reason, surfactants have little practical significance for butter rheology (Hayakawa et al., 1986). 

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The boric and sulfuric acids are recycled to a HBF solution by reaction with CaF2. As a strong acid, fluoroboric acid is frequently used as an acid catalyst, eg, in synthesizing mixed polyol esters (29). This process provides an inexpensive route to confectioner s hard-butter compositions which are substitutes for cocoa butter in chocolate candies (see Chocolate and cocoa). Epichlorohydrin is polymerized in the presence of HBF for eventual conversion to polyglycidyl ethers (30) (see Chlorohydrins). A more concentrated solution, 61—71% HBF, catalyzes the addition of CO and water to olefins under pressure to form neo acids (31) (see Carboxylic acids). 

Butter, composition of, 1062 h /7-Butyl alcohol, pKa of. 604 fcvf-Butyl carbocation, electrostatic potential map of, 196 molecular model of, 195 Butyl group, 84... 

Non-cocoa fats are added to certain chocolates for a number of reasons. Their introduction was prompted by a sharp rise in the cost of cocoa butter in the 1960s which coincided with the emergence of technologies suitable to analyse butter composition and produce substitute fats. Principally, chocolate manufacture can be made more economical by using more stable processing conditions when other fats are added. The variations in processing required by changes in the chemical composition and physical properties of different batches of cocoa butters, and the effects of erratic harvests, can be ameliorated by the incorporation of the tailored non-cocoa fats. 

There are physical—chemical differences between fats of the same fatty acid composition, depending on the placement of the fatty acids. For example, cocoa butter and mutton tallow share the same fatty acid composition, but fatty acid placement on the glycerin backbone yields products of very different physical properties. 

In the days of alchemy and the phlogiston theory, no system of nomenclature that would be considered logical ia the 1990s was possible. Names were not based on composition, but on historical association, eg, Glauber s salt for sodium sulfate decahydrate and Epsom salt for magnesium sulfate physical characteristics, eg, spirit of wiae for ethanol, oil of vitriol for sulfuric acid, butter of antimony for antimony trichloride, Hver of sulfur for potassium sulfide, and cream of tartar for potassium hydrogen tartrate or physiological behavior, eg, caustic soda for sodium hydroxide. Some of these common or trivial names persist, especially ia the nonchemical Hterature. Such names were a necessity at the time they were iatroduced because the concept of molecular stmcture had not been developed, and even elemental composition was incomplete or iadeterminate for many substances. 

Composition and Properties. Cocoa butter is a unique fat with specific melting characteristics. It is a soHd at room temperature (20°C), starts to soften around 30°C, and melts completely just below body temperature. Its distinct melting characteristic makes cocoa butter the preferred fat for chocolate products. 

Table 14. Fatty Acid Composition of Raw Cocoa Beans and Cocoa Butter ...

Table 9.8 Triglyceride composition of palm oil and cocoa butter.

Thus when palm oil is incubated in this way its composition shifts and becomes more like cocoa butter (see Table 9.9 and compare with Table 9.8). 

The two main assumptions underlying the derivation of Eq. (5) are (1) thermodynamic equilibrium and (2) conditions of constant temperature and pressure. These assumptions, especially assumption number 1, however, are often violated in food systems. Most foods are nonequilibrium systems. The complex nature of food systems (i.e., multicomponent and multiphase) lends itself readily to conditions of nonequilibrium. Many food systems, such as baked products, are not in equilibrium because they experience various physical, chemical, and microbiological changes over time. Other food products, such as butter (a water-in-oil emulsion) and mayonnaise (an oil-in-water emulsion), are produced as nonequilibrium systems, stabilized by the use of emulsifying agents. Some food products violate the assumption of equilibrium because they exhibit hysteresis (the final c/w value is dependent on the path taken, e.g., desorption or adsorption) or delayed crystallization (i.e., lactose crystallization in ice cream and powdered milk). In the case of hysteresis, the final c/w value should be independent of the path taken and should only be dependent on temperature, pressure, and composition (i.e.,... 

Dutch chocolate liquor composition, 6 369t tocopherols, 6 370t Dutch cocoa butter... 

Missang, C.E., Guyot, S., and Renard, M.G.C., Flavonols and anthocyanins of Bush Butter, Dacryodes edulis (G. Don) H.J Lam, fruit. Changes in their composition during ripening, J. Agric. Food Chem., 41, 7475, 2003. 

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. 

Cultured buttermilk is manufactured by fermenting whole milk, reconstituted nonfat dry milk, partly skimmed milk, or skim milk with lactic acid bacteria. Most commercial cultured buttermilk is made from skim milk. Mixed strains of lactic streptococci are used to produce lactic acid and leuconostocs for development of the characteristic diacetyl flavor and aroma. Buttermilk is similar to skim milk in composition, except that it contains about 0.9% total acid expressed as lactic acid. The percentage of lactose normally found in skim milk is reduced in proportion to the percentage of lactic acid in the buttermilk. According to White (1978), the fat content of buttermilk usually varies from 1 to 1.8%, sometimes in the form of small flakes or granules to simulate churned buttermilk, the by-product of butter churning. Usually 0.1% salt is added. 

Table 2.3. Typical Composition of Market Creams, Butter, and Frozen Desserts.

Most creamery butter is produced by churning sweet cream so that the fat globules coalesce into a soft mass. The federal standard for butter (USDA 1981B) requires not less than 80% milk fat. FAO/WHO standards specify 80% milk fat, as well as no more than 16% water and a maximum of 2.0% nonfat milk solids (FAO 1973). The required fat level is universal. A typical analysis of butter is given in Table 2.3. Whey butter has a similar composition but is derived from the milk fat recovered from cheese whey. 

Table 4.3. Composition and Stereospecific Distribution of Fatty Acids in Milk Fat Trigylcerides from Bimonthly Samples of Maleny Butter.

Table 4.7. Fatty Acid Composition of Butter Oil as Determined by GLC-Mass Spectrometry (Weight Percent) of Total Methyl Esters...

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