Texture hydrogenated fats

Margarine, which is produced worldwide in amounts exceeding 7 million t/a, is a water in oil emulsion. Its stability is achieved by an increase in viscosity of the continuous fat phase due to partial crystallization and through emulsifiers. The fat crystals form a three dimensional network. They should be present in the P -modification a conversion P —> P is undesirable because the P-modification causes a sandy texture defect. Hydrogenated fats, which are frequently used as... 

A novel alternative to the use of hydrogenated or saturated fats for structural stability in oil-continuous emulsions is the addition of oil-soluble polymers as thickening or texturizing agents (160). These polymers are condensation products of hydroxyacids or polyhydric alcohols and polybasic acids. Currently they are not approved for food use. Another option to hydrogenated oUs is to base the product on an oil-in-water emulsion. Such a product, which contains 80% liquid canola oil, has been introduced in the United States (140). 

Hardening the liquid vegetable oil to solid or semisolid, e.g., margarines, is demanded by the food industry, because the way the fat mixes with the fiour produces a desired texture in baked products. The hardening is done by a partial hydrogenation process. The hardened oil is predominant in most commercial baked goods. 

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