Crystallization margarine

Uses Emulsifier for foods, baked goods, dairy prods., edible oils/shortenings, confectionery volume improver, texturizer in cakes emulsion stabilizer in margarine crystallization retarder in starch jellies improves palatability and rehydration in dehydrated potatoes fat separation retarder, moisture retention aid, and extrusion aid in petfoods... 

The fats used to formulate products such as margarine or shortening do not crystallize at 60°C, but if a fat sample does crystallize at this temperature, a higher temperature can be used. It is better to use as low a temperature as possible to avoid oxidation. 

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. 

Powders often have a stabilizing effect on emulsions [548], To understand the responsible effect we have to remember that a particle assumes a stable position in the liquid-liquid interface if the contact angle is not zero (see section 7.2.2). Upon coalescence of two drops the solid particles would have to desorb from the interface. This is energetically unfavorable. A common example of the stabilizing contribution of solid particles are margarine and butter. Both are water-in-oil emulsions. The water droplets are stabilized by small fat crystals. 

Some products, like butter and margarine are stabilized by fat crystals. Salad dressings and beverage emulsions are stabilized by other emulsifiers. The stability of non-protein stabilized food emulsions, involving lower molar mass type molecules, tend to be better described by the DLVO theory than are protein-stabilized emulsions. An example of an O/W emulsifier whose emulsions are fairly well described by DLVO theory is sodium stearoyl lactylate [812],... 

Parkinson, C., Sherman, P. and Matsumoto, S. 1970. Fat crystals and the flow rheology of butter and margarine. J. Text. Stud. 1, 206-213. 

In a few instances, emulsions can be stabilized by solid particles as shown by S. U. Pickering in 1907 (see Petrowski, 1976). Examples are mustard seeds in traditional mayonnaise (Anon., 1968) or crystals of high melting-point triglycerides in margarine or butter (Precht and Buchheim, 1980 Heertje et al., 1987). The solid particles are considered to act as a barrier, which prevents the coalescence of droplets. Bancroft (1913) observed that the phase that wets the solid more easily will become the continuous phase. 

When it comes to predicting the point of crystallization, it gets more complicated. Crystallization of oils or fats or of FAME is a thermodynamic process. FAME crystallization by itself is probably much simpler than the complex crystallization of oils and fats as seen in food products from chocolate to margarine. Basic research on FAME crystallization is in progress, but currently not readily available to put in a simple and useful mathematical model sufficient to describe the CP, PP, or CFPP. 

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. 

Margarine is an emulsion of water droplets in fat, stabilised by a packing of needlelike crystals of fat inside the continuous fat phase. 

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