Fat separators

Gandy. In confections (1% lecithin) made with oil or fat, lecithin emulsifies and distributes fat ia caramels, nut britties, nougats, etc it also prevents fat separation and gteasiaess. It has a fixative action for flavors (35) (see Flavors and spices). Also, lecithin is an emulsifier and conditioning agent for chewing gum base. 

It thus seemed that the origin of the various components in meat volatiles could best be established by analyzing irradiation-induced compounds in meat protein and meat fat separately. Accordingly, a 500-gram sample of meat, the same size of sample normally used in irradiation studies of whole meat, was separated into a protein, a lipid, and a lipoprotein fraction by means of a methanol-chloroform extraction of the fat. The dry, air-free, fractions were then irradiated separately with 6 megarads of gamma radiation in the manner used for whole meat. The analytical results (Table V) show clearly that mainly sulfur compounds and aromatic hydrocarbons are formed in the protein fraction, whereas mainly aliphatic hydrocarbons are formed from the lipid. The lipoprotein fraction produced, as expected, both aliphatic hydrocarbons and sulfur compounds. Only the lipoprotein fraction had a characteristic irradiation odor. 

Hardham, J.F., Imison, B.W., French, H.M. 2000. Effect of homogenisation and microfluidisation on the extent of fat separation during storage of UHT milk. Aust. J. Dairy Technol. 55, 16-22. 

The methods involving fat separation, of which the Bureau of Dairy Industries (BDI) methods are most common, measure only fat-soluble FFAs and hence underestimate the total FFA level (Deeth et al., 1975 Van Crombrugge et al., 1982). For milk, this is of little consequence as the level of the long-chain acids correlates highly with that of the short-chain acids responsible for the flavor. In products such as butter, measurement of fat-soluble FFAs only will not detect small increases in FFA postmanufacture which can have a detrimental effect on flavor due to the short-chain FFAs present (Deeth et al., 1979). 

Fat separation Churning Titration Milk, cream Herrington and Krukovsky... 

Figure 11.3. Freeze fracture image of an emulsion where the fat is crystallized. Notice the straight interface (arrowed) originating from crystalline fat, separating the fat droplets and the aqueous media. Copyright 2006 Nestec Ltd.

Milk replacer fat emulsion. One important application of lecithin in animal feeds is as an emulsifier (314). As an example, milk replacer fat is emulsified to improve product wetting and dispersion upon mixing, to help minimize fat separation (i.e., emulsion stability), and to significantly reduce fat particle size, allowing improved fat digestibility. As an emulsifier in milk replacers, lecithin is used at 3-12% of the added fat. The type of lecithin used is affected by factors such as fat type, protein type, and the presence of stabilizers. 

Human milk Fat separation cleanup on adsorption columns HRGC/ECD 0.4 ng/g fat No data Abraham et al. 1994... 

Stopper the flask, place it back in the 250-mL beaker (to hold it upright) and place it in a freezer for 30 min. This aids the fat separation. 

Cegemett . [Griinau] Mono- and glycerides, partially esterified with lactic and/or citric acid prevention of gelatioi and fat separation in sausage mfg. 

Separation of raw material in usable residues and extracts (for example, flavor/fat separation in cocoa butter, oil/lecithin separation from soy lecithin) [6.87]... 

CT, fibrofatty proliferation shows a slightly increased attenuation. In MRl, the signal intensity is decreased compared with normal fat separating the bowel loops. Phlegmon and abscesses can occur in the small bowel mesentery, abdominal wall, or psoas muscle or perianally. They are well demonstrated on CT and fat-saturated TlW MR imaging [59]. Fistulas and sinus tracts are also depicted however, the reported sensitivity of MR imaging for depicting sinus tracts is 50%-75% compared to a conventional enteroclysis study [63]. 

In the traditional process for fish surimi production, the fish flesh is washed on large screens and the oil is washed through the screens. This process is suitable for the separation of the liquid oil from fish however, solid fats (such as occur in red meat) would not separate in this way but would remain on the screens with the water-insoluble proteins. Red meat also contains higher levels of fat than white fish. Fat separation from meat is therefore more difficult than from fish. Separation can be carried out using flotation and skimming however, this introduces further steps into the process and increases processing times. 

Fat separation was highly dependent on temperature, with the optimum temperatures being 39°C for beef, 23°C for pork and 17°C for chicken. The optimum temperatures were found to be related to the temperatures at which the respective fats melt. Fat was removed from pork and chicken at lower temperatures since these fats are more unsaturated, and consequently melt at lower temperatures. 

Table 2.5 Composition and yield of surimi from different meat species and types, using different fat-separation techniques (from Torley et ai, 1988 Babji and Osman, 1991 Knight et aL, 1991a,b Mckeith et al., 1988).

Mutton (fat-separation method flotation skimming) Coarse mince 20.0 75.0 5.0 83.0... 

Lean meats and by-products (fat-separation method screening) Beef 22.5 76.8 <0.1 45.0 98.6... 

Gum arabic is used as an emulsifier and stabilizer, e. g., in baked products. It retards sugar crystallization and fat separation in confectionery products and large ice crystal formation in ice creams, and can be used as a foam stabilizer in bever ages. Gum arabic is also applied as a flavor fixative in the production of encapsulated, powdered... 

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