Tailor-made fats from milkfat, milkfat fraction, palm oil and palm oil derivatives
1999
Idris, N.A. | Che Mainon, C.H. | Hanirah, H. (Palm Oil Research Inst. of Malaysia, Kuala Lumpur (Malaysia)) | Embong, M.S. | Aminah, A. | Ali, A.R.
This paper discusses some physical characteristics of tailor-made fats from combination of anhydrous milkfat (AMF), soft milkfat fraction (SfMF), palm oil (PO), and PO derivatives. The PO derivatives include hydrogenated palm oil (HPO), interesterified palm oil (IEPO) and palm stearin (POs). Slip melting points (SMP) of the fats ranged from 33.8 to 43.7¦C using 6 hr tempering and 36.5 to 46.1¦C using 1 hour tempering. Addition of AMF to PO, HPO or IEPO lowered their melting points. Tailor-made fats based on PO:AMF, HPO and HPO:AMF were in the beta' form while POs:SfMF were in the beta form. Improvement in solid fat content (SFC) profile of PO was achieved by interesterification process and by blending with AMF. Fats based on POs:SfMF also had very good SFC profiles. Products based on PO, HPO:AMF 60:40 and POs:SfMF 40:60 showed good consistency with yield values ranging from 250 to 710 g per square cm. These fats are suitable for application in the bakery and confectionery sectors of the food industry. Baking tests in yellow cakes indicated that combination of PO with AMF produced higher specific cake volume compared with 100 / PO or 100 / AMF. The addition of AMF to PO resulted in softer cake texture as indicated by instrumental measurement. Cookie baking tests and evaluation showed that all of the bakery fats were suitable for rolled cookies. For pressed cookies, the following were suitable: PO, HPO, IEPO, combinations of AMF with PO or HPO and combinations of POs with SfMF.
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