Texture butter

Body and Texture. By means of appropriate qualifications of the terms body and texture, butter graders describe the physical properties of butter that are noted by the senses. The exact meanings of these terms have not been clearly outlined. Frequently, they are used as if they had the same meaning. Certain properties such as hardness and softness refer to the body of butter, whereas properties such as openness refer to texture. However, some of the properties, such as leakiness or crumbliness, are confusing. Usually, most body and texture terms are used to describe a defect, e.g., gritty, gummy, and sticky (86). Good butter should be of fine and close texture have a firm, waxy body and be sufficiently plastic to be spreadable at cold temperatures. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

A stable crystalline form for chocolate depends primarily on the method used to cool the fat present in the Hquid chocolate. To avoid the grainy texture and poor color and appearance of improperly cooled chocolate, the chocolate must be tempered or cooled down so as to form cocoa butter seed crystals (31). This is usually accompHshed by cooling the warm (44—50°C) Hquid chocolate in a water jacketed tank, which has a slowly rotating scraper or mixer. As the chocolate cools, the fat begins to soHdify and form seed crystals. Cooling is continued to around 26—29°C, during which time the chocolate becomes more viscous. If not further processed quickly, the chocolate will become too thick to process. 

The milk and cream in ice cream contain butterfat, proteins, and milk sugars. Butterfat adds rich flavor, smooth texture, body, and good melting properties. The triglycerides in butterfat melt over a wide range of temperatures, so there is always some bit of solid and some liquid butterfat. Some of the butterfat almost turns into butter while the ice cream is being churned, adding to the unique texture of ice cream. 

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

A study carried out on the effects of grind size on peanut butter texture demonstrated that an increase of that variable decreased sensory smoothness, spreadability, and adhesiveness (Crippen et al, 1989). 

Crippen, K.L., Hamann, D.D, and Young, C.T. 1989. Effects of grind size, sucrose concentration and salt concentration on peanut butter texture. J. Texture Stud. 20, 29 11. 

Cacao Nibs Cacao nibs are crushed bits of cacao beans—which are actually not beans at all, but seeds from the Theobroma plant. Most often, these beans are dried or roasted and then extracted to make cocoa butter for chocolate, or ground into powder to make cocoa powder. Cacao nibs are crushed cacao beans that have not been made into chocolate or cocoa powder. You can find them raw or roasted, and they resemble espresso beans in texture and crunch. They contain no added sugar, so they re bittersweet. They add great texture to cookies—I even use them as a topping for ice cream. They can be found at most specialty and health-food stores or online. Make sure you buy the finely ground variety. 

Gut I stick of the butter into 8 pieces, and pulse them with the dry ingredients until well combined. The mixture should have a sandy, grainy texture. 

Com syrup (polysaccharide) and sucrose are cooked together producing larger polysaccharides and eventually forming a plastic mass. Peanuts are added, as is baking soda (sodium bicarbonate) to provide small bubbles of CO that decrease the density. A little butter is added, partly for flavor partly for texture, and partly to reduce sticking. The hot, molten composite is spread out in thin sheets and cooled. In some recipes, the still hot, taffy-like material is stretched to produce a thinner transparent final product. 

Gonzalez, S., Duncan, S.E., O Keefe, S.F., Sumner, S.S., Herbein, J.H. 2003. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles. J. Dairy Sci. 86, 70-77. 

The principal determinant of butter consistency is the ratio of solid to liquid fat (Rohm and Weidinger, 1993). Therefore, the extent of crystallization is critical to the texture of butter. Milk fat is composed of literally hundreds of unique and varied triacylglycerol (TAG) species (Jensen et al, 1991). This results in milk fat having complicated crystallization, melting, and rheological behaviour (Mulder, 1953 Hannewijk and Haighton, 1957). 

Spreadability is another important parameter of butter texture. A spreadability index (S) can be calculated from the yield stress value obtained for butter before and after working using a constant-weight penetrometer, as shown in Equation (5), where fu and /w are the yield stress values before and after working respectively (Haighton, 1965). 

Milk fat and butter can be tailored to have desired properties and functionalities. Treatments are often aimed at improving cold spreadability without compromising room temperature stability. To modify the texture and rheological properties of butter, composition and processing conditions can be manipulated... 

Butter consistency can also be adjusted by manipulating its air and moisture contents (Kulkarni and Rama Murthy, 1985). When the moisture content of butter was increased from 12 to 15%, a softer texture was observed at both 5 and 15°C. Further increases in moisture content (up to 35%), however, drastically changed the rheological properties of butter (Kulkarni and Rama Murthy, 1985). The disadvantages of adding moisture to soften the texture of butter include structural stability, increased potential for microbial growth and hydrolytic rancidity, and violating standards of identity. 

The addition of surfactants to milk fat may also improve butter texture (Gupta and deMan, 1985). Butter spreadability was improved in some cases, depending on the nature of the surfactant (Kapsalis et al., 1963). Some surfactants resulted in a brittle and sticky product. Also, the effect of the surfactants was found to be temporary. Setting was delayed, but ultimately there was no effect of the surfactants on the SFC of butter (Kapsalis et al., 1963). For this reason, surfactants have little practical significance for butter rheology (Hayakawa et al., 1986). 

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