Uticaj masti bez trans masnih kiselina na fizičke karakteristike masnih punjenja namenjenih proizvodnji punjene čokolade | The influence of edible fats without trans fatty acids on physical characteristics of fat fillings intended for production of filled chocolate
2021
Lončarević, Ivana | Pajin, Biljana | Petrović, Jovana | Aleksić, Suzana | Šojić, Branislav | Zarić, Danica | Nikolin, Marina
Fat fillings for filled chocolate are mixtures of edible fats, sugar, finely chopped nuts, coconut or chestnut flour andadditives. Fats for fatty fillings must be compatible with cocoa butter from the chocolate coating, and there must alsobe minimal interaction between the fat from the nuts and the fat from the filling, in order to avoid fat migration and theappearance of fat blooming. On the other hand, nowadays regulatory standards in the confectionery industry recommend the use of fats produced by intersterification, fractionation and mixing processes, that contain very small shareor no trans fatty acids, instead of edible fats obtained by the hydrogenation process, where trans fatty acids are formedas by-products.The paper analyzes the rheological, textural and thermal characteristics of palm fat (P) and mixtures of palm fat andsunflower oil fractions (PS), as well as fat fillings intended for filled chocolate produced with these fats. Since P andPS tend to replace hydrogenated vegetable fat (HBM)in the production of fatty fillings for filled chocolate, theresults obtained for the physical characteristics of edible fats P and PS, ie fat fillings obtained with these fats(P-filling and PS-filling) were compared with the resultsobtained for HBM, ie fat filling produced with HBM fat(HBM-filling).
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