Margarine structure

Soft safflower margarines, wherein a highly hydrogenated safflower lattice was employed to encapsulate a larger portion of liquid safflower oil, have been successfully produced by several companies (34). The methods employed to produce these types of margarine structures have been reviewed (104,105). It has been shown that Cr(CO)3 catalysts can be used to selectively hydrogenate safflower oil and retain a 90-95% cis configuration (106-108). Several studies have reported on safflower oil s... 

Figure 7.20 Schematic of the colloidal margarine structure showing the role of the emulsifier and fat crystals in stabilizing W/O emulsions droplets. (Adapted from Garti et al., 1999.)...

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An inspection of the ingredients in many sandwich spreads, mayonnaises, margarines, and salad dressings reveals the abbreviation EDTA. Even real mayonnaise has this important ingredient. The chemical structure of this substance helps this additive perform its important function as a preservative. 

Puncture probes are commonly used for fruits and vegetables, and allow for the determination of force at rupture of the cellular structure. The procedure outlined below is adapted from the method of Bourne (1979). Cone penetrometers are commonly employed for determining firmness and yield value for foods such as margarine and butter, which may be a reflection of the product s spreadability. Quite often it is desirable to use a testing system that provides a constant deformation rate. Additionally, a mechanical testing machine allows for production of a force/deformation curve to further analyze the data. 

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. 

The fat-soluble vitamins comprise vitamins A, D, E, and K, whose biological activities are attributed to a number of structurally related compounds known as vitamers. Also included are those carotenoids that are precursors of vitamin A. Recommended dietary allowances (RDAs) based on human epidemiological and experimental animal studies have been published in the United States for vitamins A, D, E, and K (1). Other countries and international bodies have compiled similar recommendations. In the United States and Canada, fluid milk is supplemented by law with vitamin D to a level of 400 international units per quart (10 /zg/0.95 L) to meet the RDA of 10 p%. Other commodities, such as margarine, milk products, ready-to-eat breakfast cereals, and dietetic foods, are commonly supplemented with vitamins A, D, and E. Except for infant formulas, vitamin K is not added to foods. The addition of vitamins to a particular processed food is intended to provide a specific proportion of the RDA. 

Low-fat squeezable spreads and soft products (e.g., soft cheese, spreadable margarine) require a ratio of plastic stress to maximum stress of 0.95 to 1.0 (Kasapis, 2000). Typically around 15% of a high-dp fraction ( 25 dp) can be used in these products. Interestingly, the physical structure of the material does not develop immediately with formulation but requires 1 to 2 days of storage. 

Hojerova, J., Schmidt, S, Krempasky, J. 1992. Structure of margarines made with low erucic acid rapeseed oil. Food Struct. 11, 147-154. 

Here you find the pastes. Hazelnut paste is a dispersion of particles in a thick emulsion of two liquids, as is peanut butter. Jam is thickened by natural polymers. Soft cheese, butter and margarine are in the refrigerator these are complicated structures of fat crystals, oil, water and many other components. All these pastes have a yield stress that is low enough to let them be spread by a knife, but not so low that they run off bread. Users do find the cold butter a bit stiff and the jam a bit thin. As a developer you might want to improve these things. Bread - a solid foam - is a surprising structure when looked at it closely. Fresh bread is often too soft to cut easily. 

Two important aspects need to be considered in formulating physical and physico-chemical relationships between properties of molecules and consumer-relevant properties. First, there is a factor of billion difference in length scale between molecular scale and macroscopic scale (nanometers to meters). Second, foods are usually not homogeneous on a length scale of microns, since they exhibit micro-structural units. Examples are bread, beer foam and margarine. 

Heertje et al. (1998) have reported on the use of liquid crystalline phases in the structuring of food systems. They mention as a practical example a fat-free margarine that... 

The creep-compliance technique has been used extensively by Sherman and co-workers for the study of ice cream, model emulsions, margarine, and butter (Sherman, 1966 Shama and Sherman, 1969 Vernon Carter and Sherman, 1980 Sherman and Benton, 1980). In these studies, the methodology employed was similar to that for ice cream, that is, the creep-compliance data on a sample were described in terms of mechanical models, usually containing four or six elements. Attempts were made to relate the parameters of the models to the structure of the samples studied. However, with increased emphasis on dynamic rheological tests and interpretation of results in terms of composition and structure, the use of mechanical models to interpret results of rheological tests has declined steadily. 

The physical state of fats and oils and their crystal structures are important for application of such products. In addition, formulation of products for special applications such as bakery, confectionary, frying, salad dressing, margarines, and spreads requires special characteristics that make the products suitable for such purposes. Thus, each source material will be important for its physical and chemical characteristics and hence suitability as a food component. 

Fats provide fundamental structural and textural attributes to a wide range of consumer products, including lipstick, chocolate, and everyday products such as butter and margarine (1, 2). Within these fat-based products, certain textural properties are required to meet desirable sensory attributes to gain consumer acceptance (3). This has led to an increase in research efforts on the physical properties of fats, particularly their rheology. 

The crystal structures of margarines based on sunflower or canola oil (rape-seed) along with hydrogenated oil are stabilized in the p form by interesterification leading to randomization of the glycerol esters. 

Polymorphism. The structural stabihty of margarine is influenced by the properties of the crystal lattice and by the actual amount of solid fat present. Many organic compounds or mixtures such as fats can sohdify in more than one crystalline pattern. The primary crystal forms of triglycerides are designated a, p, and p, which correspond to three principal cross-sectional arrangements of the fatty acid chains (71). These may be differentiated by characteristic x-ray diffraction patterns (72) and heats of transition observed in calorimetric studies (73). Phase behavior of... 

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