Margarine specialty margarines

In many instances, TGs exist in polymorphic forms. Crystal structure is very important to the properties of margarines, shortenings, and specialty fats. The very unstable a form is readily transformed to the more stable ft form, which in some TGs has a higher melting point (more stable) than the /3 form. In single-acid TGs, the order is a — f3 — a, but some mixed TGs show a lower-melting (less stable) (3 form. This is further complicated by the existence of multiple / and /3 forms, depending upon the detailed TG structures at hand. 

Hydrogenation is the catalytically assisted addition of hydrogen to carbon-carbon double bonds. Its main uses are to increase fryer life of oils and shelf life of table oils and bakery products, and to create solids for making shortenings, margarines and spreads, and various confectionery and specialty products. Many process reviews have been published.124 131 Food technologists prefer to minimize the Cl 8 3 content of oils to improve fryer and bot-... 

The use of palm oil in food dates back 5000 years. For edible and nonedible uses, palm oil is normally refined. However, even today, unrefined palm oil is still used for cooking in certain African villages much the same way as it used to be. Examples demonstrating the range of palm oil applications in food are shortening, margarine, vanaspati, deep frying fat, and specialty fats. 

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. 

Fractionation is designed to separate the various fractions based on differences in crystallizing temperatures. Often, the products of a single fractionation are not sufficiently fine tuned to produce some of the higher value specialty fats. Hence, the concept of double fractionation was introduced, with one of the phases (usually the olein) refractionated. This process is used quite frequently with palm oil. The products of the second fractionation are a super olein and a stearine used as tropical margarine base or a confectionery base. 

This applies, of course, also for palm kernel oil (PKO), which is used either on its own or in combination with palm oil products in the manufacture of specialty fats. Incorporation of palm kernel oil or its derivatives, particularly in table margarine and spreads, improves the melting characteristic of the products. Non-food applications include soaps, which in Southeast Asia are primarily made from palm oil and PKO or coconut oil. A typical blend of soap noodles would be 80% palm oil and 20% PKO, giving about the right balance... 

Before considering the utilization of canola oil in the formulation of margarine base oils, shortenings and specialty fats, it should be pointed out that this oil has proved to be an excellent salad and cooking oil both for general household use and also in the commercial manufacture of mayonnaise, sandwich spreads, and liquid and spoonable" salad dressings. 

Uses W/o and o/w emulsifier, emollient, and lubricant for cosmetics, toiletries, pharmaceuticals, and household specialty prods. emulsifier in plastics, lubricants, textiles emulsifier for margarine solubilizer for flavor and essential oils dispersant for high-solids preps. suspending agent for food colors... 

Hydrogenation is direct addition of hydrogen to the double bonds of unsaturated fatty acids of the oil. Consequently the fatty acids become saturated and thus, less prone to oxidation, and attain a high melting point. Hydrogenation is used to convert liquid oils to semi-solid plastic fats that are suitable for margarine, shortening and specialty products... 

Uses Protein supplement for specialty food applies. emulsifier and emulsion stabilizer combined with sweet dairy whey for use as a non-fat dry milk replacer in margarine, batters, and confections... 

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