Fat hardness

De Man (1983) has reviewed this property of fats. Consistency is defined as (1) an ill-defined and subjectively assessable characteristic of a material that depends on the complex stress-flow relation or as (2) the property by which a material resists change of shape. Spreadabil-ity, a term used in relation to consistency, is the force required to spread the fat with a knife. The definition is similar to that for hardness the resistance of the surface of a body to deformation. The most widely used simple compression test in North America is the cone penetrometer method (AOCS Method Cc 16-60, 1960). More sophisticated rheological procedures are also available. Efforts have been made to calibrate instrumental tests with sensory response. With the cone penetrometer method, penetration depth is used as a measure of firmness. Hayakawa and De Man (1982) studied the hardness of fractions obtained by crystallization of milk fat. Hardness values obtained with a constant speed penetrometer reflected trends in their TG composition and solid fat content. 

Festivo Fermented low-fat hard cheese asl-casein f (1-9), asl-casein f (1-7), asl-casein f (1-6) No health claim as yet MTT Agrifood Research Finland Ryhanen et al. (2001)... 

The Finnish fermented milk drink Evolus is fermented with a L. helveticus strain and contains the same tripeptides as Calpis . The Evolus drink has been demonstrated to exert a significant reduction in blood pressure of mildly hypertensive human subjects upon daily intake of 150 ml during a 21-week intervention period (Seppo et al., 2003). A fermented low-fat hard cheese Festivo was developed in Finland (Ryhanen et al., 2001) with probiotic lactic acid bacteria and was found to produce during maturation, high amounts of ACE-inhibitory peptides derived from asi-casein. The peptides emerged at the age of three months and their level remained rather stable at least for six months. 

Vasic and deMan (1968) defined hardness (H) as the ratio of load to the area of the impression made by the penetrometer. This parameter was explained as the cone will sink into the fat until the stress exerted by the increasing contact surface of the cone is balanced by the hardness of the fat (deMan, 1983). Vasic and deMan (1968) defined fat hardness in a similar way to the Brinell hardness used in metallurgy (Tabor, 1948). The relationship between the applied force load (P), hardness (H), half cone angle (e), radius of the flat tip of the cone (r), penetration impression area (yl jmp) and depth id) for the cone in Figure 7.6 is given by Equation 2 (Vasic and deMan, 1968) ... 

Figure 7.11. Milk fat hardness (kg/m) versus solid fat content (%) (A) and butter spread-ability versus yield stress value (B) (adapted from Mortensen and Danmark, 1982).

Research on blending milk fat and its fractions with cocoa butter to reduce costs and/or to improve stability against fat bloom in chocolates has had mixed results. Milk fat hard fractions have been reported to inhibit fat bloom formation in both milk and dark chocolates (Versteeg et al., 1994 Dimick et al., 1996b Bricknell and Hartel, 1998) but to accelerate fat bloom in compound coatings based on palm kernel oil (Ransom-Painter et al., 1997). Reddy et al. (1996) showed the importance of modifying the... 

Formulation of an oil mixture from hydrogenated base stock or interesterified fats, hard stock, and oil that has the desired SFI or SFC profile. 

Although the commercially most important triesters of glycerol, the fats, hardly play a role in supramolecular chemistry, they must be mentioned here. Fats are stored in organisms as sources for energy production by com-... 

Cheese. Low-fat cheeses such as part-skim mozzarella or string cheese are also mostly protein with very little fat. Hard cheeses have protein, too, and are great sources of flavor, though they do include more fat. 

In the food industry the determination of the amount of solid fat is an essential part of the process control. An example is the monitoring of the fat hard ening in margarine after its formation as a W/0 emul sion. Close control of the solid fat content is needed to give the margarine its characteristic properties. The method of determination of the solid fat content will be briefly described as well as its application to the study of emulsion stability. 

Hydrogenated canola oil fat, hard cosmetics Hydrogenated palm kernel oil fat, hard food... 

The Ph. Eur. sets no requirements for the solidification point or range of hard fat. Hard fat types which meet the... 

Soaps from oils and fats most likely to be encountered in pharmaceutical preparations are those of castor oil (iodine value of fatty acids, 87 to 93) coconut oil (iodine value of fatty acids, 8 to 9) palm-kernel oil (iodine value of fatty acids, 12) cottonseed oil (iodine value of fatty acids. 111 to 115) tallow (used for curd soap iodine value of fatty acids, 35 to 41). Soaps made from the first three oils mentioned are commonly encountered in saponaceous disinfectants. The official soaps (Curd Soap, J5.P.C., made from sodium hydroxide and purified animal fat Hard Soap, P.P.C., from sodium hydroxide and a suitable vegetable oil Soft Soap, P.P., from potassium or sodium hydroxide and a suitable vegetable oil) should all be free from resin. 

Timms, RE. (1978). The solubility of milk fat, fuUy hardened milk fat and milk fat hard fractions in liquid oils. Aust J Dairy Technol 33 130-135. 

Detergents are made by, for example, treating petroleum hydrocarbons with sulphuric acid, yielding sulphonated products which are water soluble. These can also solubilise fats and oils since, like the stearate ion, they have an oil-miscible hydrocarbon chain and a water-soluble ionic end. The calcium salts of these substances, however, are soiu u-ic in water and, therefore, remove hardness without scum formation. 

Hard baked goods such as cookies and crackers have a relatively low water and high fat content. Water can be absorbed, and the product loses its desirable texture and becomes subject to Hpid rancidity. Packagiag for cookies and crackers includes polyolefin-coextmsion film pouches within paperboard carton sheUs, and polystyrene trays overwrapped with polyethylene or oriented polypropylene film. Soft cookies are packaged in high water-vapor-barrier laminations containing aluminum foil. 

Acylglycerols can be hydrolyzed by heating with acid or base or by treatment with lipases. Hydrolysis with alkali is called saponification and yields salts of free fatty acids and glycerol. This is how soap (a metal salt of an acid derived from fat) was made by our ancestors. One method used potassium hydroxide potash) leached from wood ashes to hydrolyze animal fat (mostly triacylglycerols). (The tendency of such soaps to be precipitated by Mg and Ca ions in hard water makes them less useful than modern detergents.) When the fatty acids esterified at the first and third carbons of glycerol are different, the sec-... 

It s hard to resist, but a high intake of saturated animal fat doesn t do much for your cholesterol level. 

Polyester, thermoplastic TP polyesters have different grades. Polybutylene tereph-thalate (PBT) a crystalline polymer and an excellent engineering material. It has marginal chemical resistance but resists moisture, creep, fire, fats, and oils. Molded items are hard, bright colored, and retain their impact strength at temperatures as low as — 40°F (-40°C). Uses include auto louvers, under-the-hood electricals, and mechanical parts. 

Today, soaps are made from fats and oils that react with lye (sodium hydroxide). Solid fats like coconut oil, palm oil, tallow (rendered beef fat), or lard (rendered pork fat), are used to form bars of soap that stay hard and resist dissolving in the water left in the soap dish. 

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