Fat coating

Maintaining high levels of polyunsaturates is desirable in producing coating fats. A sulfided nickel catalyst is used to reduce IV to 70 and produce about 65 percent trans isomers with production of saturates (Cl8 0) minimized to 2-4 percent increase131. 

Except for enzyme-directed processes to place certain fatty acids in specific positions on TAG, such as production of coating fats, cocoa butter substitutes, or reduced-calorie fats,135 the... 

Fruit coat fats contain mainly palmitic, oleic, and sometimes linoleic acids. 

Garbolino et al. (65) studied the effects of shear rate on crystallization of a confectionery coating fat (hydrogenated and fractionated mixture of soybean and cottonseed oils) using ultrasonic sensors. They hypothesized that primary nucleation is less likely to be affected by shear and suggested that crystal nuclei probably form from heterogeneous nucleation sites (dust particles or other suspended insoluble materials and imperfections in the container walls). They also suggested that... 

Hydrogenated palm kernel oil or olein is used as a cheaper alternative toffee fat to replace the more expensive dairy butter, either completely or in combination with butter. Hydrogenated palm kernel oil is also a good general-purpose coating fat. 

Other Uses Icing, Filler, Coating Fats... 

Catalyst selectivity is somewhat meaningless unless the term is defined. There also are selective catalysts that do not meet the technical or practical definition of hydrogen selectivity. Such catalysts are sulfur-poisoned catalyst. Sulfided nickel catalyst produces high trans-isomers, has lower activity than conventional nickel, exhibits longer reaction times, and is used for specialty applications (e.g., coating fats and hard butters). 

Fig. 3. Ultrasonic reflectance amplitude from the interface between a piece of Plexiglas and sample of confectionary coating fat during cooling. As the sample crystallized, it became more acoustically similar to the Plexiglas and less sound was reflected.

The results of a typical crystallization experiment for a confectionery coating fat are shown as Figure 6. The speed of sound in the liquid fat decreased approximately linearly with decreasing temperature consistent with data reported in the literature for liquid vegetable oils (13). At the crystallization point, there was a rapid decrease in signal with the increasing solids content. The onset of crystallization was seen as a discontinuity in the ultrasonic velocity with respect to temperature... 

Fig. 6. Speed of sound during cooling of a sample of confectionary coating fat at a shear rate of 0 ( ) or 10O s ( ).

Choclin. [Van Den Bergh Foods] Cocoa butter equivalent coating fat center fat for confectionery, cosmetics, pharmaceuticals. 

DuromeL [Van Den Bergh Foods] Hydrogenate cottonseed oil coating fat for vegetable dairy, confectionery, bak-... 

Mapa. [Van Den Beigh Foods] Par-daily hydrogenated vegetable oils coating fat for no-tempering coatings, centers, bakery items. 

Paramount [Van Den Betgh Foods] Hydrogenated vegetable oils blends center fat or coating fat for confection-eiy, idngs, cosmetics, pharmaceuticals. 

Protein-lipid interaction is enhanced by homogenization, while high temperatures, low pH and high divalent cation concentration induce aggregation of the casein-coated fat globules into large visible particles. Stability... 

Products and Uses Used as an emulsifier (it stabilizes mixture and keeps it uniform) in cake mixes, chocolate coatings, fats (rendered animal), shortening, and whipped vegetable oil toppings. 

Chem. Descrip. Sulfated castor oil CAS 8002-33-3 EINECS/ELINCS 232-306-7 Uses Textile penetrant/leveling agent defoamer and leveling agent for paper coatings fat liquor for suede leather cosmetics additive plasticizer for starch, glues, etc. emulsifier for insol. org. compds. Properties Straw colored liq. sol. in water dens. 8.64 Ib/gal pH 7.3 (10%) anionic moisture (30%) free fatty acid (12%) combined sulfur as sulfur trioxide (5%)... 

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