FULLY HYDROGENATED VEGETABLE OIL AS A STABILIZER FOR LOW FAT BUTTER SPREADS

A blend containing hydrogenated fat and a liquid oil was used for preparation of low fat butter spreads. The effects of maltodextrin (MD), skim milk powder (SKMP), guar gum and fully hydrogenated (hardened) vegetable oil on spreadability and phase separation of low fat butter spreads with 30% water were studied. Oil separation in bulk storage and on centrifugation in spreads containing MD, SKMP and guar gum was observed. However, the products prepared by incorporation of 2% hardened oil did not show any oil separation at 25 or 36C. The fat content of the spreads was reduced to 57% by incorporating MD or SKMP along with hardened oil. The spreads showed better spreadability at refrigerated temperatures and better stand up properties at high storage temperatures compared to commercial butter.     

Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise‐type Spreads Containing KCl

Reducing sodium intakes remains a global challenge for the food industry. KCl is a potential salt substitute but imparts bitterness when used at high concentrations. Little is known about how oil concentrations (OC) affect consumers’ perception of saltiness and bitterness in emulsion products such as mayonnaise containing KCl. We evaluated consumers’ perception and physical properties of mayonnaise‐type spreads at various oil and tastant (NaCl or KCl) concentrations. Consumers (N = 306) evaluated saltiness, bitterness, overall taste liking (OTL) and purchase intent (PI). Viscosity, pH, water activity, and consistency/texture were also measured. Oil and tastant (NaCl or KCl) concentrations had significant effects on saltiness, viscosity, and pH. As OC increased, saltiness intensity slightly decreased for spreads. Increasing oil concentration increased viscosity. Generally, spreads containing KCl had higher bitterness and pH than spreads containing NaCl. All spreads containing KCl were penalized for being “too bitter.” PI was affected by OTL for all spreads but OC was also a significant factor in the purchase decision of spreads containing NaCl. This study demonstrated that increasing OC affected consumers’ taste perception (saltiness and bitterness) and spreads’ physical properties including pH and viscosity.     

Physicochemical aspects of the microbiology of edible table spreads

This article describes aspects of the microbiology of edible table spreads including milk fat spreads such as butter, fat spreads of the margarine type and mixed fat spreads with fat contents ranging from 80–95% to not less than 20% by weight of the product. The water-in-oil character of these products makes a major contribution to their microbiological stability especially after they have been exposed to the micro-organisms commonly encountered in a domestic environment. The microbiological stability of edible table spreads is also influenced by the concentration and physical nature of the continuous lipid phase with product stability increasing with greater proportions of crystallized fat. Edible table spreads containing higher proportions of water are more vulnerable to microbiological deterioration. This can be controlled by ensuring a dispersed aqueous phase in the product which consists of small discrete moisture droplets stabilized against coalescence. This stabilization can be achieved by the use of increased mono- and diglyceride concentrations and/or by increasing the viscosity of the dispersed moisture droplets through the use of stabilizers, thickeners and protein. The development of unacceptable levels of microbiological deterioration during domestic use is prevented by the addition of potassium sorbate to the aqueous phase. Additive free edible table spreads with acceptable shelf-life can be manufactured by controlling the distribution of dispersed moisture droplet size and nutrient composition .     

Sensory and chemical characterisation of fats used as spreads on bread

Ten dairy fat or margarine-based spreads with 40, 60 or 80% fat, were compared pairwise for their similarity/dissimilarity. The sensory profiles, fatty acid compositions and NaCl contents were also determined. In multidimensional scaling analysis, the three dimensions obtained distinguished between 1) the 80% spreads containing mainly dairy fat vs. others, 2) the spreads containing 40% fat vs. others, and 3) certain individual samples. Polynsaturated vs. saturated fatty acids described dimension I (butter/notbutter), whereas the monounsaturated fatty acids were related to dimensions II and III. The P/S ratios ranged from 0.03 to 2.09. From a sensory viewpoint the major choice offered to the consumers seems to be the one between traditional spreads containing 80% dairy fat and all the remaining spreads.     

Effects of Green Tea Extract and α‐Tocopherol on the Lipid Oxidation Rate of Omega‐3 Oils,Incorporated into Table Spreads,Prepared using Multiple Emulsion Technology

Abstract: This study examined the effectiveness of fat and water soluble antioxidants on the oxidative stability of omega (ω)‐3 rich table spreads, produced using novel multiple emulsion technology. Table spreads were produced by dispersing an oil‐in‐water (O/W) emulsion (500 g/kg 85 camelina/15 fish oil blend) in a hardstock/rapeseed oil blend, using sodium caseinate and polyglycerol polyricinoleate as emulsifiers. The O/W and oil‐in‐water‐in‐oil (O/W/O) emulsions contained either a water soluble antioxidant (green tea extract [GTE]), an oil soluble antioxidant (α‐Tocopherol), or both. Spreads containing α‐Tocopherol had the highest lipid hydroperoxide values, whereas spreads containing GTE had the lowest (P < 0.05), during storage at 5 °C, while p‐Anisidine values did not differ significantly. Particle size was generally unaffected by antioxidant type (P < 0.05). Double emulsion (O/W/O) structures were clearly seen in confocal images of the spreads. By the end of storage, none of the spreads had significantly different G′ values. Firmness (Newtons) of all spreads generally increased during storage (P < 0.05). Practical Application: Lipid oxidation is a major problem in omega‐3 rich oils, and can cause off‐odors and off‐flavors. Double emulsion technology was used to produce omega‐3 enriched spreads (O/W/O emulsions), wherein the omega‐3 oil was incorporated into the inner oil phase, to protect it from lipid oxidation. Antioxidants were added to further protect the spreads by reducing lipid oxidation. Spreads produced had good oxidative stability and possessed functional (omega‐3 addition) properties.     

乳化盐对涂抹型再制干酪质地的影响

乳化盐对涂抹型再制干酪质地的控制具有重要的作用，本研究结合质构分析、扫电镜观察等技术手段研究了5种不同的乳化盐及其添加量对涂抹型再制干酪质地的影响。结果表明，乳化盐的种类和添加量的不同对产品的质地均有显著的影响。乳化盐主要是通过提高pH值和钙螯合能力来增加产品中酪蛋白的乳化能力，从而使脂肪球均匀的分散在酪蛋白的网络结构中。     

Combined fat products modern approaches to quality assessment

The investigation was made of combined fat products quality: spreads, fats used for frying and baking, obtaining in shop. The value of peroxide number and content of cholesterol were determinated. The receiving results detect higher rate of peroxide oxidation products in spreads in compare with fats, used for frying and baking. The needing of taking out information about cholesterol content to label of combined fat product is showed and also severe control of peroxide oxidation values after spreads production.     

Minor ingredients of edible table spreads

The minor ingredients of edible table spreads exhibit important functional and, in some instances, nutritional properties which may be important to the consumer acceptability of commercially available products depending on market positioning. In addition, they may hold the key to the successful development of a new generation of edible table spreads which contain unhydrogenated fish oils andlor potentially probiotic lactic acid bacteria. This paper describes aspects of the selection, use and functionality of minor ingredients in edible table spreads including colourings, flavourings, flavour enhancers, sweeteners, antioxidants, antioxidant synergists and optional ingredients such as vitamins. Antifoaming agents, although permitted in edible table spreads, are not discussed in view of their rare commercial use. Additive free products can be produced that are microbiologically safe and nutritious but they lack consumer acceptability in terms of colour and flavour .     

黄牛防水鞋面革Watergrate的生产工艺

本工艺介绍了黄牛防水鞋面革Watergrate从蓝湿革到成品的生产过程，其中重点介绍了复鞣加脂、涂饰等工序。Watergrate是一种具有防水效应的皮革，它比一般皮革的防水功能更优越．它的防水功能是在复鞣加脂和涂饰工序中产生．本文以水场复鞣干燥涂饰为线索系统地阐述防水革watergrate的生产工艺。     

Effect of zinc fortifications on rheological properties and micro-structure of water-in-oil spreads containing κ-carrageenan

Work was undertaken to investigate the effect of zinc fortification (up to 15 mM) on the rheology, firmness and microstructure of water-in-oil spreads (60% fat) produced using 0.25% κ-carrageenan. Increasing levels of zinc from 0 to 15 mM caused a significant reduction in the apparent viscosity of the aqueous phase from 10.9 to 7 mPa s at 60 °C but resulted in an increase in the storage modulus (from 2.5 to 17688 Pa) and the gelling temperature (from 11.2 to 31.1 °C) on cooling to 6 °C. The firmness and storage moduli of water-in-oil spreads was significantly increased with increasing zinc addition up to levels of 1.5 mM zinc. At higher levels of zinc addition, the firmness and storage moduli of the water-in-oil spreads were significantly reduced compared to the control. The microstructure of water-in-oil spreads containing zinc was similar to the control in terms of droplet size of the aqueous phase (1–9 μm). Results indicated that fortification with zinc altered the rheology and firmness of κ-carrageenan-based water-in-oil spreads.     

Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis

Oxidative analysis of omega-3-enriched fat spreads (oil-in-water-in-oil, O/W/O emulsions) was carried out using conventional lipid oxidation methods (lipid hydroperoxide and p-Anisidine values) and compared with volatile compound analysis using SPME-GC/MS and sensory evaluation. Fat spreads were produced using novel double-emulsion technology. More volatile compounds were detected in tuna oil-enriched spreads (Ross and Smith in Compr Rev Food Sci Food Saf 5:18–25, 2006) than control (no tuna oil) (Lund and Hølmer in Eur Food Res Technol 212:636–642, 2001). As storage time of spreads increased, volatile concentration increased. Conventional lipid oxidation results correlated well with the GC/MS results, as the tuna spread had consistently higher values than the control spread. Lipid hydroperoxides and GC/MS volatile compounds increased with storage time, whereas p-Anisidine values remained level. The control spread achieved the highest score from the sensory panel for odour and flavour acceptability. Flavour of all tuna spreads became unacceptable after 8 weeks. To the authors’ knowledge, this is the first study-detecting volatiles using SPME-GC/MS, in omega-3-enriched double-emulsion fat spreads.     

Chemical,rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize

Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread. Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated. The results were compared with those of commercial plum and raspberry jams and spreads. Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose. In relation to fruit jams, they are distinguished by the presence and content of p-coumaric, ferulic and 3,4-dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with 3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg⁻¹) (cyanidin 3-glucoside equivalent). Cyanidin-3-glucoside (Cy-3-Glu) was the most abundant anthocyanins in SMC/BSC containing spreads, while in raspberry jam, that was cyanidin-3-sophoroside (Cy-3-Sop). According to chemical, rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams and spreads.     

DEVELOPMENT AND PROPERTIES OF SOYBEAN SPREADS

Soybean spreads were developed by concentrating soymilk with the addition of sugar, sorbitol, sodium citrate, carrageenan and refined bleached and deodorized (RBD) palm olein. Soymilk was prepared by 3 extraction methods: soaking in water (control), blanching at 85C with sodium bicarbonate (NaHCO₃) solution and acid treatment using HCl. Three different types of soybean spreads were developed using these soymilks. The spreads were evaluated for their proximate composition, pH, water activity (A_w), color, spreadability, sensory characteristics and storage stability. Sensory and spreadability results showed that soybean spread from blanched and alkali-treated soymilk was most acceptable and showed better spreadability than the others. It was more yellowish in color, possessed lower A_w and firmer texture. The shelf-life of all three types of spreads at refrigerated temperature were at least 30 days.     

皮带传动在玻璃化炉中的应用研究

针对当前生产中由于传动问题导致陶瓷辊道被破坏的现象，提出皮带传动作为玻璃钢化炉的主传动。实践表明：皮带传动可以实现陶瓷辊道的运行，并能最大程度地保护陶瓷辊道。     

皮带传动在玻璃钢化炉中的应用研究

针对当前生产中由于传动问题导致陶瓷辊道被破坏的现象,提出皮带传动作为玻璃钢化炉的主传动。实践表明:皮带传动可以实现陶瓷辊道的运行,并能最大程度地保护陶瓷辊道。     

Development of Pistachio (Pistacia vera L.) Spread

Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. Pistachio spreads were developed using pistachio paste as the main component, icing sugar, soy protein isolate (SPI), and red palm oil (RPO), at different ratios. The highest mean scores of all the sensory attributes were depicted by spreads that were made without addition of SPI. It was found that the work of shear was 0 to 11.0 kg s for an acceptable spread. Sensory spreadability, overall texture, spreadability, and overall acceptability were negatively correlated (R > 0.83) with the work of shear of spreads. The findings indicated that the presence of RPO had a direct effect on the viscoelastic behavior of the pistachio spreads. The a values, which are related to the green color of the pistachio product ranged from 1.7 to 3.9 for spread without addition of RPO, and 4.0 to 5.3 in the presence of RPO. Practical Application The development of pistachio spread would potentially increase the food uses of pistachio and introduce consumers with a healthier snack food.     

OPTIMIZING PROTEIN- AND VITAMIN-FORTIFIED PEANUT SPREADS CONTAINING SOYBEAN OR MILK POWDER

Abstract Response surface methodology was used to optimize total fat content and percentage of stabilizer in total fat (PSTF) to produce stable peanut spreads. Peanut spreads fortified with 5 vitamins, 2 minerals and 19% roasted soybean (PSS) or 14% nonfat dry milk (PSM) were formulated to match the amino acid profile requirement for 9–13 year old children. Contour plots using response surface regression models were generated at a restricted range of total fat content of 39% to 47% and PSTF of 1.2 to 3.2 for optimization. For PSM, fat content did not affect the texture if PSTF remained constant. When PSTF increased, the hardness and the stability of peanut spreads increased. However, both fat content and the percentage of stabilizer in total fat influenced the texture and stability of PSS.     

喷涂法生产营养强化米的实验室研究

选择优质大米,在实验室条件下,按GB 14880《食品营养强化剂使用卫生标准》的要求,采用多次喷涂的方法,对其进行维生素B1、维生素B2、尼克酸、叶酸、钙、铁、锌等营养素的强化,并用涂膜剂(玉米醇溶蛋白)对添加了营养素的大米进行涂膜处理,以减少食用时因水洗营养素的流失。