Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes

Mendenhall, Heather; Hartel, Richard W.

Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes

2016

Mendenhall, Heather | Hartel, Richard W.

Fat plays an important role in caramel quality attributes, yet there is very little published work on how fat type and level influence caramel characteristics. Fat content was increased from 0 to 20 % to determine the effects of total fat content on caramel texture attributes such as cold flow, hardness, stickiness and tensile strength. Solid fat content (SFC) was also varied, from 3 to 90 %, by using commercially-available fats with varied SFC at 22 °C. Cold flow decreased significantly with increased fat content, with greater effect for fats with higher SFC. Changes in caramel hardness with fat content were dependent on SFC. Hardness generally decreased with increasing fat content for the fats with low SFC, with the 3 % SFC fat softening the most. Hardness increased slightly with fat content for the hardest fat (90 % SFC). Stickiness generally decreased with increasing fat content although the effect was significantly higher with higher SFC fats. These results document that both fat content and SFC significantly influence caramel texture attributes.

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