Margarines and shortenings

The most important functional properties of margarines and spreads are spreadability , oiliness and melting property. These properties relate to fat level and type and stability of the emulsion. Spreadability can be predicted by SFI and penetration measurement. Oil-off refers to the phenomenon when fine fat crystals no longer form a stable network to trap the liquid oil. Consistency and emulsion stability depend on the amount and type of crystallized fat. During rapid cooling, the most unstable a crystals form but they quickly transform to the ( / form, which is relatively stable and consists of a very fine crystal network capable of immobilizing a large quantity of oil. These ( / crystals may also transform into the most stable ( form, which has a coarse and sandy texture and 

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Some fish oils are used to make margarine and shortening. 

Fig. 34.30. Schematic drawing of multiple enzyme reactor system for enzymatic interesterification of trans-free margarine and shortening oils. (Courtesy of Novozymes A. S, Bagsvaerd, Denmark.)...

Fig. 34.34. Flexible Perfector Plant for making stick, tub, and pastry margarines, and shortening. (Courtesy of Gerstenberg Schroder, Brondby, Denmark.)...

Function Component of a mixture of oils used as a cocoa butter substitute as a coating agent and in margarine and shortening. 

Temme, E.H. et al.. Effects of a plant sterol-enriched spread on serum lipids and lipoproteins in mildly hypercholesterolaemic subjects, Acta Cardiol, 57, 111, 2002. Plat, J. et al.. Effects on serum lipids, lipoproteins and fat soluble antioxidant concentrations of consumption frequency of margarines and shortenings enriched with plant stanol esters, Eur. J. Clin. Nutr., 54, 671, 2000. 

Very lightly hydrogenated canola oil (IV about 90) and more highly hydrogenated canola oil (IV lower than 90) are used for frying and in margarine and shortenings. 

It is important to note that lightly hydrogenated canola oil, such as listed in Table 21, does not contribute significantly to the fat crystal matrix of fat products in which it is used. In this respect, it is similar to the use of liquid canola oil that is, it can be used in products such as margarine and shortenings without contributing to... 

Winterized rice bran oil is an acceptable oil for salad dressing and mayonnaise. The hard fraction of rice bran oU may be used to replace the plastic fats in margarines and shortening. Hydrogenated rice bran oil is adaptable to specialty shortenings and margarines. 

Margarine and shortening have fat crystal networks in which liquid oil is entrained. As a result, they exhibit a yield stress that must be exceeded before the product begins to flow as a viscous fluid. The yield stress is related to spread-ability. The rheological properties of margarine have been discussed by Segura et al. (244). 

At one time fish oils were low-cost industrial materials for the paint and linoleum industries. After World War II (WWII), these industries switched to chemicals and plastics, and therefore, much information in older books became obsolete by 1960. Hydrogenation of fats to produce margarines and shortenings, starting about 1900, led to improved oil refining and better quality and included whale oils when these animals were still plentiful. Two factors have recently impacted negatively on large-scale and continued use of marine oils in our food supply. 

Chocolate, margarine Baked goods, cheese products, confections, dairy products, dietetic and infant foods, margarine and shortenings, meats and poultry processing and coatings Oil-based aerosol spray release applications... 

The purpose of this section is to outline the basic unit-processing operations required to convert cmde fats and oils into finished products, such as cooking-salad oils, margarine, and shortening base stocks. Edible fats and oils are handled within... 

Crystallization and processing of palm oil with satisfactory results in a scraped-surface heat exchanger line for margarine and shortening requires some attention due to the slow crystallization phenomena observed in palm oil. 

Figure 7 shows a new, all stainless steel Votator A unit complete with high-pressure feed pump and worker unit for production of industrial margarines and shortenings. 

K. Alexandersen, Storage Conditions for various Margarine and Shortening Products, Technology Memorandum No. 4, Crown Chemtech Ltd., Minnesota, 1993. 

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