Plastic fat products

In addition to hydrogenated palm olein, hydrogenated palm mid fraction is an excellent ingredient for high-stability plastic fat products. Palm mid fraction is even higher in POP than palm olein. 

Recommended Cycling Temperatures for Testing P Stability of Plastic Fat Products... 

NA Idris, L deMan, TS Tang, CL Chong. Chemical and physical properties of plastic fat products sold in Malaysia. J Food Lipids 4 145-164, 1997. 

Several types of fluid creams are manufactured and sold directly to consumers. The most significant difference in the creams is the level of milk fat they contain from as little as 10% in half and half to 40% in whipping cream. All commercial creams are produced by centrifugally separating the less dense, higher-fat products from the residual skim milk. Most often, cream with 40% fat is separated and then standardized with skim milk to give creams with the desired fat contents. In some instances, creams with desired fat contents are collected directly from the separator in others, as in plastic cream (made for manufacturing purposes), a 40% cream is pasteurized and reseparated while hot to yield a product with 80% fat. 

DeMan and Beers (1987) have reviewed the factors that influence the formation of three-dimensional fat crystal networks. The fat crystal networks in plastic fats (Figure 8-44) are highly thixotropic, and mechanical action on these products will result in a drastic reduction of hardness. 

Bulk fat products are considered to be plastic materials that are elastic when the stress and strain are below the yield stress and are viscous above the yield stress. The elastic properties of the fat are modeled using Equation (17.16) and the viscous component is modeled using Equation (17.17),... 

Edible fat products appear to be soft homogenous solids however, microscopic examination shows a mass of very small crystals in which a liquid oil is enmeshed. The crystals are separate discrete particles capable of moving independently of each other. Therefore, shortenings possess the three conditions essential for plasticity in a material ... 

Hydrogenation is the addition of hydrogen to the carbon-carbon double bonds in the presence of a metal catalyst, which results in the conversion of liquid oils to hard or plastic fats and soft fats to firmer products. It also results in improved resistance of the fats and oils to deterioration through oxidation. 

Physical stability of some foods. This concerns, for instance, formation and sedimentation of crystals in oil, oiling off in plastic fats and related products (see the Question in Section 5.3.1), (prevention of)... 

Mattil, K.F. Plastic shortening agents Baileys Industrial Oil and Fat Products, Third ed. D. Swern, Ed. Wiley-Interscience New York, NY, 1964 pp. 272-281. 

Narine, S.S. X. Kong. Vegetable oils in production of polymers and plastics. Bailey s Industrial Oil Fat Products, Sixth ed. F. Shahidi, Ed. John Wiley Sons, Inc. Hoboken, NJ, 2004 Vol. 6, pp. 279-306. 

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