Journal ArticleDOI
Consistency of fats: A review
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TLDR
In this article, the consistency of fats can be measured with the cone penetrometer (AOCS Method Cc 16-60) and several suggestions have been made to convert readings of penetration depth into parameters such as yield value, hardness or hardness index.Abstract:
The consistency of fats can be measured with the cone penetrometer (AOCS Method Cc 16-60). Several suggestions have been made to convert readings of penetration depth into parameters such as yield value, hardness or hardness index. This may extend the usefulness of the method. Motor-driven penetrating devices yield results in terms of force/area or stress. More basic information about the rheological properties of fats can be obtained with creep measurements. This includes the viscous flow component as well as instantaneous and retarded elastic components. Such methods are more suitable for research purposes than for quality control. Characteristics and application of various methods will be reviewed.read more
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Structured Lipids-Novel Fats with Medical, Nutraceutical, and Food Applications
Hannah T. Osborn,Casimir C. Akoh +1 more
TL;DR: The production, commercialization outlook, medical, and food applications of SLs are reviewed here and physical property measurements for SL in food systems and future research needs for increased industrial acceptance are included in this review.
Journal ArticleDOI
Rheological Properties of Milkfat and Butter
TL;DR: In this paper, the authors explored the relationship between instrumental tests and sensory-evaluated properties of the fats, including hardness, spreadability, setting, work softening, and thixotropy.
Journal ArticleDOI
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
Ana Paula Badan Ribeiro,Renato Grimaldi,Luiz Antonio Gioielli,Lireny Aparecida Guaraldo Gonçalves +3 more
TL;DR: In this article, interesterified blends of soybean oil (SO) and FHSBO (w/w) were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency.
Journal ArticleDOI
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
A. P. do Espirito Santo,A. P. do Espirito Santo,Patrizia Perego,Attilio Converti,Maricê Nogueira de Oliveira +4 more
TL;DR: The effect of the addition of passion fruit peel powder (PFPP) on the fermentation kinetics and texture parameters, post-acidification and bacteria counts of probiotic yoghurts made with two milk types were evaluated during 28 days of storage at 4 °C as discussed by the authors.
Journal ArticleDOI
The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads
TL;DR: The effects of chemical or enzymatic interesterification on the physical and sensory properties of butterfat-based (100% butterfat and an 80%−20% butter-fat-canola oil blend) spreads were evaluated as mentioned in this paper.
References
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Book
Physical properties of plant and animal materials
TL;DR: Physical properties of plant and animal materials as discussed by the authors, Physical properties of plants and animals, physical properties of animal materials, physical property of plants, and properties of animals in the field of agriculture.
Journal ArticleDOI
The measurement of the hardness of margarine and fats with cone penetrometers
TL;DR: In this paper, the yield value can be calculated from the following formula: C=KW/p1.6 in which C=yield value K=factor dependent on the angle of the cone p=the penetration depth in 0.1 mm.
Journal ArticleDOI
Measure of Shear and Compression Components of Puncture Tests
TL;DR: In this paper, a study was designed to separate and measure the compression components (proportional to area) and the shear components of a simple puncture test on foam plastic board and representative foods.
Journal ArticleDOI
Use of the cone penetrometer for testing the firmness of butter
B. D. Dixon,J. V. Parekh +1 more
TL;DR: In this paper, the authors made an analysis of cone penetration test parameters for butters of a wide range of firmness and found that an index based on this relationship was found to account for approximately 91% of the variation in the sensorially perceived spreadability of the butters.