Margarine, “sandy” texture

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... 

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... 

Sorbitan esters like sorbitan tristearate are very effective crystal modifiers in chocolate and confectionery coatings (anti-bloom agent) or in margarines formulated with fats with a tendency to form large /8-crystals which cause textural problems (sandiness). 

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