Cake shortenings

Triglycerides have been traditionally used in cakes to provide tenderness and grain. Specialty cake shortenings are used today to improve batter aeration, cake volume, grain, and to extend shelf life. The role of emulsifiers in providing improved shortening characteristics will be discussed. The features that will contribute to a quality cake shortening - manufacturing procedures, characteristics, and specifications - will be reviewed. Methods of use and handling will be related to cake quality.     

Filtration Behavior of Slurries with Varying Compressibilities

Abstract

A novel filtration apparatus allows simultaneous measurements of filtrate volume, hydraulic pressure and cake thickness using slurry volumes on the order of 100 cm³ Differences in interparticle interactions were studied by varying the barium chloride concentration of 0.38-μm polystyrene latex and filtering at pressures between 2 and 100 psi. Cakes formed from these slurries are highly compressible for concentrations between 0.01M and 0.10M, moderately compressible for the 0.005M concentration, and incompressible for the 0.001M concentration. Plots of filtrate volume versus cake thickness were linear for the incompressible cakes, whereas the compressible cakes showed significant deviations, which were pressure dependent. The pressure distribution for the incompressible cake was found to be essentially linear as predicted from the resistance plots assuming constant α and ε. For the highly compressible cakes, most of the pressure drop appears to occur near the cake/medium Interface with only small changes occurring at the top of thp cakp.     

Propolis and carnauba wax-based safflower oil oleogels as fat substitutes in cakes: Production,oxidative stability,and characterization

In this study, safflower oil oleogels were made using propolis wax and carnauba wax in three different concentrations each, and their effectiveness as a fat substitute in cake was evaluated afterward. Oleogels' oxidative stability and characterization were looked into. In oleogels, the oil binding capacity, solid fat content, and crystallization time were all assessed. The cakes underwent an examination for moisture content, texture, and sensory evaluation. Additionally, analyses of fatty acid composition, free fatty acidity, oxidative stability (peroxide value, conjugated diene-triene), 3-monochloropropane-1,2-diol (3-MCPD), and glycidyl were carried out both before and after baking in oleogels and shortening. Several of the physical, textural, and sensory qualities of the oleogel-based cakes were acceptable when compared to those of the shortening-based cakes. The general acceptability of cakes made with carnauba wax was very high and almost under control. The acceptability of cakes made with propolis wax oleogels was lower than this. The study of these criteria has shown that safflower oil-based carnauba and propolis wax oleogels can be utilized to produce high-quality, healthful cakes with a high amount of unsaturated fatty acids. Practical Applications : To replace fat phases in cake products high in saturated fatty acids and to enhance the fatty acid profile of the cakes, safflower oil-based oleogels with propolis wax and carnauba wax are a very good option. The results obtained provide useful information for the production of high-quality cakes with higher unsaturated fatty acid content, recommended for a healthier diet, with these oleogels containing different concentrations of oleogelator.     

Emulsifier/oil system for reduced calorie cakes

Several emulsifiers were tested for their effects on the functionality of white layer cake batters in which plastic shortening was replaced with vegetable oil. The RV-1 emulsifier, a water dispersion of a mixture of sodium stearoyl lactylate, sorbitan monostearate and polysorbate 60 gave the best results when used in cake batters having the oil (corn oil or canola oil) content reduced as low as 6 or 3% (on flour basis) and sucrose (30%) replaced with either sorbitol or polydextrose. The cakes were comparable in quality with the plastic shortening control. To achieve this comparable quality, the emulsifier was used at 3% on flour basis and at a higher hydration than that of the control. Somewhat lower, but still acceptable, rating was received by cakes prepared with Atlas A. Propylene glycol mono fatty acid Esters (PGME, Atmul P 44 and RV) were found unsuitable for the tested system under the given conditions of formula and procedure.     

Characteristics and performance of some commercial shortenings

Six different brands of commercial shortenings were evaluated for their physicochemical characteristics and baking performance of cakes and biscuits (cookies). Three of the samples were locally made shortenings supplied by three different refineries (coded A, B and C), and the other three samples were imported shortenings obtained from supermarkets in Kuala Lumpur (D, E and F). Analyses and evaluations included slip melting point, solid fat content, fatty acid composition, triglyceride composition, creaming power and baking performance. All of the shortenings had slip melting points above 40°C. Sample A had the highest solid fat content at all temperatures. However, in terms of baking performance in cakes, sample C gave the highest volume, followed closely by samples B and A. Results indicated that the cakes were significantly different (P < 0.05) in terms of grain size and eating quality. Sensory evaluation on biscuits indicated that samples made with shortening D were preferred by a majority of the sensory panel, followed by those made with shortening C. The third, in order of panel preference, was biscuits made with shortening E.     

Pressure Slip Casting of Graded Coarse Grained Oxide Ceramics for Refractory Applications

In the present study the fabrication of graded coarse grained ceramic bodies for refractory applications was investigated using a pressure filtration cell,which uses pressurized air as the pressure medium. The pressure filtration cell was used to examine the influence of different ceramic raw materials,two dispersants,and of the particle size distribution on the filtration behavior and on the filter cake surface quality. Pressure slip casting of spinel based slips resulted in crack-free filter cakes,while alumina based slips resulted in filter cakes,which always stuck on the used PMMA filter medium. Furthermore,citric acid as an electrostatic dispersant resulted in a much lower filtration cake resistance and hence shorter filtration times than an electrosteric dispersant. A broader particle size distribution with a higher addition of the finest particle fraction caused an increase in the filter cake resistance but also yielded much better surface qualities. Finally,graded filter cakes with three layers of alumina rich magnesium aluminate spinel with a maximum grain size of 3 mm,1 mm,and 0. 5 mm,respectively,were fabricated. The computed X-ray analyzes indicated a perfect bonding between the three layers,which is a significant improvement to previous studies. However,the graded filter cakes exhibited frequently cracks at the bottom,which was probably caused by tensile stresses from the friction of the filter cakes with the pressure filtration cell. This will be further investigated in subsequent studies. The achieved results demonstrate thefeasibility to produce coarse grained oxide ceramics for refractory applications by pressure slip casting,which eventually allows the production of composites with tailored compositions,microstructure and functionality.     

Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly

This study presents the development of individual cakes enriched with dietary fiber (lupin and oat fiber), vitamins and minerals; as recent research has shown that the average daily dietary fibre intake of the elderly population in Chile is only 12 g. Each cake contains 4.8 g of dietary fibre and a 30% of the RDA of vitamins A, B1, B2, B6, B12, E, nicotinamide and folic acid, 40% of the RDA of vitamin D3, 15% of the RDA of calcium, 12% of the RDA of magnesium and 3% the RDA of zinc. Polydextrose and sorbitol were added to improve flavor and texture. Response Surface Methodology (RSM) was used for optimization, based on a two-variable composite design. Thirteen experimental runs were carried out, with polydextrose (1 to 40% based on flour content) and sorbitol (1 to 30% based on flour content) as independent variables. The response variable was sensory quality obtained by the Karlsruhe test. Sensory attributes of texture and overall quality showed a good fitting with high determination coefficients and were used for optimization. The optimized cake contained 11.5% polydextrose and 4.4% sorbitol (both based on flour content). Quality of the optimized product was controlled by means of physical, chemical, microbiological and sensory analyses. Overall sensory quality was 8.18 ("very good") and good quality and nutritive value were achieved. In an acceptance test carried out with 150 adults, 100% acceptability was obtained in the hedonic scale categories "like it" and "like it very much". A shelf life study performed with cakes packaged in polypropylene bags of 30 microns thickness indicated a shelf life of 13 days stored at room conditions (25 degrees C and 55-60% R.H.).     

颗粒沉积量对细颗粒层清灰力和清灰效率的影响

采用中径3.31 mm的细颗粒在PPS普通滤料和涤纶覆膜滤料表面形成不同沉积量的颗粒层,用缓慢增加反吹气流和低压脉冲清灰的方法进行清灰测试. 随着颗粒层沉积量增加,颗粒层低压脉冲清灰的效率均提高,缓慢反吹的清灰力也呈减小趋势. 涤纶覆膜滤料表面颗粒层沉积量从200 g/m2增长到401 g/m2时,平均清灰应力从350 N/m2降到100 N/m2,比PPS滤料低90 N/m2以上. PPS滤料上低压脉冲清灰效率随颗粒层沉积量的增加线性增加,涤纶覆膜滤料上颗粒层沉积量超过200 g/m2时非线性快速增加,缓慢反吹产生的颗粒层碎片均随着颗粒层沉积量增加而增大.     

焙烤食品乳化剂的应用和进展

概述了焙烤食品中各种乳化剂的功效、种类和HLB值，讨论了乳化剂在液体起酥油和高浓度果糖浆和培烤食品配方的应用。     

Stabilization of the relaxor phase by adding CuO in lead-free (Bi1/2Na1/2)TiO3‒SrTiO3‒BiFeO3 ceramics

We investigated microstructures, crystal structures, and electrical properties of high temperature sintered (1‒x)BiNaTiO₃‒xSrTiO₃‒2BiFeO₃ (BNST100x‒2BF, x = 0.20 and 0.22) ceramics without added CuO and compared these results with low temperature sintered BNST100x‒2BF ceramics with 1 mol% of added CuO. The sintering temperature and average grain size of BNST100x‒2BF ceramics decreased after addition of CuO. We found that changes in the stabilized relaxor phase with decreasing sintering temperature resulted in changes in the temperature dependent dielectric properties and provided the enhanced electromechanical strain properties in BNST100x‒2BF ceramics. Therefore, we suggest that the nonergodicity to ergodicity transition is able to induce by changes in sintering temperature with added CuO and this result is important to tailor the electrical properties of BNT‒based lead‒free ceramics in proceeding with practical application.     

橡胶促进剂M过滤分离工艺实验研究

由于橡胶促进剂M在酸化后含有大量的水分,前期研究表明通过添加表面活性剂预处理可以有效降低固液分离后滤饼的含水量。为了研究经表面活性剂处理后悬浮液的过滤方法与效果,分别采用加压过滤、真空抽滤、离心过滤的分离方法进行了过滤分离实验,并对不同分离方法下滤饼质量进行检测。研究结果表明,采用真空抽滤方法对添加表面活性剂预处理后的橡胶促进剂M悬浮液进行过滤分离,并通过水洗滤饼,可以大幅度降低滤饼的含水量,并能满足橡胶促进剂M的质量要求。     

Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical,Rheological, and Textural Properties

Cake shortening is an important ingredient that imparts taste and texture in the cake as the final product. Hydrogenated shortenings contain high amounts of trans fatty acids, which is considered a risk factor for obesity, cancers, and cardiovascular diseases. In this research, chemically interesterified blends of canola oil (CO) and palm stearin (PS) were recruited in order to formulate zero‐trans shortening, specifically for cake application. The optimization of shortening formulation was performed by Design‐Expert software, considering melting, congelation, textural, and rheological properties of cake shortening as responses. The formulated shortening in the weight ratio of 66.41:33.58 (PS:CO) (%, w/w) was analyzed and compared with two commercial cake shortenings in terms of fatty acid and triacylglycerol composition, slip melting point (SMP), solid fat content (SFC), and rheological and textural properties. The results showed that the formulated zero‐trans cake shortening with 0.2% trans, 47.2% saturated fatty acids, SMP of 40.9 °C, SFC of 10.51% at 37 °C, firmness of 1522.5 g, and linear viscoelastic range of 0.035% had the most acceptable criteria among cake‐shortening samples. The findings of this study offer insights into the relationship between shortening functionality and physicochemical properties and serve as a base for future studies on zero‐trans shortenings formulation.     

Cake formation and growth in cake filtration

In this study we develop an experimental method to help understand the formation and growth of dust cakes. An on-line pressure-displacement measurement system is developed to measure the thickness of the dust cakes. A higher filtration superficial velocity resulted in a higher degree of compaction in the dust cakes and thus a higher specific cake resistance, hence a better collection efficiency could be achieved. The empirical equations for cake solidosity and specific cake resistance as a function of the filtration superficial velocity are derived. We find that the cake filter is influenced by the cake thickness and the filtration superficial velocity. The results of this study can be applied to granular bed filters for the removal of dust particulates in advanced coal-fired power systems.     

Oxidative stability and characterization of oleogels obtained from safflower oil-based beeswax and rice bran wax and their effect on the quality of cake samples

Safflower oil-based oleogels were produced from beeswax and rice bran wax. Oleogels demonstrated higher oxidative stability than shortening at the cooking temperature. Peroxide values in shortening, rice bran wax oleogels, and beeswax oleogels samples were found in the range of 4.8–27.76, 13.21–20.45 and 4.30–7.72 meqO₂kg⁻¹ oil. Following oleogelation, there was no significant change in fatty acid composition of safflower oil. In addition, after baking process, the changes in the major fatty acids were not determined to be significant. Solid fat content ratios (carried out at 35°C) of rice bran wax oleogels, in beeswax oleogels and in shortening samples were defined in the range of 4.10%–7.70%, 0.80%–5.00%, and 9.61%, respectively. The highest oil binding capacity was revealed in beeswax oleogels with 99.93%–99.98%. The shortest crystallization time was determined as 3 min in oleogel containing 10% rice bran wax. Cakes consisted of oleogel were acceptable in terms of texture and sensory properties compared to cake produced with shortening. Sensory results revealed that some cakes produced with oleogels were found to be more acceptable as compared with control group samples. In this respect, oleogels produced with safflower oil-based beeswax and rice bran wax could be used instead of commercial solid fat widely used in the cake industry.     

Effect of Cake Compression on the Performance of Centrifugal Dewatering

The effect of cake compression on the centrifugal dewatering is investigated under various rotating speeds and different kinds of cakes. A numerical method is proposed to estimate the capillary pressure and cake permeability under various cake saturations. The most dewatering in this study are operated at the funicular state of cake. The cake permeability decreases, while the capillary pressure increases rapidly, with the decrease of cake saturation during a centrifugal dewatering. The cake saturation can also be simulated once the relations among capillary pressure, cake permeability, and cake saturation are known. The deviations between simulated saturations and experimental data for compressible talc cakes are less than 2%. The centrifugal dewatering of compressible cake includes two mechanisms, the water squeeze due to cake compression and the centrifugal drainage due to pressure difference. The role of cake compression is dominant at the initial 500 s of the dewatering period, and these two factors are almost equal in magnitude as well as in importance when the cake approaches its equilibrium saturation. The porosity and compressibility of cake play the major roles in determining the equilibrium cake saturation. The equilibrium saturation of the compressible talc cake with a lower porosity is much higher than that of incompressible Al₂O₃ cake under a fixed rotating speed. An increase in rotating speed (centrifugal effect) results in a lower equilibrium cake saturation for either compressible or incompressible cakes; however, the increase in rotating speed is more efficient for an incompressible cake in the centrifugal dewatering.     

Industrially Produced <Emphasis Type="Italic">trans</Emphasis> Fat in Foods in Australia

Selected foods sampled from Australian supermarkets and fast food outlets were analyzed for trans fat (TF) content. The product with the highest amount of TF (6.3 g/100 g product) was a household shortening. The TF contents in spreads were remarkably low (average 0.5, range 0.2–1.3 g/100 g product) with only 3 out of 15 exceeding the maximum level (2.0 g/100 g fat) permitted in Denmark. Ready-to-eat French fries purchased from all but one (1.5 g/100 g product) fast food outlet contained generally low levels of TF (average 0.4, range 0.3–0.7 g/100 g product), and the majority of the outlets appeared to have used non-hydrogenated vegetable oils for frying. Frozen French fries and ready-to-eat potato chips purchased from supermarkets were also low in TF (average 0.1 and 0.2 g/100 g product, respectively). So were the bakery products (biscuits, cakes, bread, cake and muffin mixes) except for croissants. However, 9 out of the 103 products tested would have been prohibited from sale in Denmark, while 25 and 12 products would have failed to qualify for ‘trans fat-free’ claims according to the mandatory labeling regulations currently in force in Canada the USA, respectively.     

Effect of Cake Compression on the Performance of Centrifugal Dewatering

The effect of cake compression on the centrifugal dewatering is investigated under various rotating speeds and different kinds of cakes. A numerical method is proposed to estimate the capillary pressure and cake permeability under various cake saturations. The most dewatering in this study are operated at the funicular state of cake. The cake permeability decreases, while the capillary pressure increases rapidly, with the decrease of cake saturation during a centrifugal dewatering. The cake saturation can also be simulated once the relations among capillary pressure, cake permeability, and cake saturation are known. The deviations between simulated saturations and experimental data for compressible talc cakes are less than 2%. The centrifugal dewatering of compressible cake includes two mechanisms, the water squeeze due to cake compression and the centrifugal drainage due to pressure difference. The role of cake compression is dominant at the initial 500 s of the dewatering period, and these two factors are almost equal in magnitude as well as in importance when the cake approaches its equilibrium saturation. The porosity and compressibility of cake play the major roles in determining the equilibrium cake saturation. The equilibrium saturation of the compressible talc cake with a lower porosity is much higher than that of incompressible Al₂O₃ cake under a fixed rotating speed. An increase in rotating speed (centrifugal effect) results in a lower equilibrium cake saturation for either compressible or incompressible cakes; however, the increase in rotating speed is more efficient for an incompressible cake in the centrifugal dewatering.     

Phospholipid Profiles of Oleaginous Pressed Cakes Using NMR and Gas Chromatography

Camelina, flaxseed, hemp, sesame, and walnut cakes were analyzed for their phospholipid (PL) content and composition using ³¹P and ¹H nuclear magnetic resonance and gas chromatography. The data evidenced variations between the sources in terms of (1) total lipid content and PL concentration, camelina cake being the richest source of PLs, (2) PL composition, phosphatidylcholine being the most abundant phospholipid in sesame and hemp cakes, whereas phosphatidylinositol represented about 25% of the total PLs in most cakes, and (3) fatty acid composition of the PLs, camelina cake being the richest source of omega 3 polyunsaturated fatty acids. These data may be useful to diversify the PL sources available and to provide PL fractions with specific nutritional or functional properties.     

Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products

Formulating gluten-free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten-free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated in the gluten-free cake formulations. When the BW oleogel was used alone, the overrun values of the batter samples decreased, indicating reduced air-holding ability. Product porosity and specific volume of the samples were also diminished with complete replacement of the shortening with BW oleogel. Nevertheless, 45%, 30%, and 15% replacement of the shortening with BW oleogel resulted in batter and baked product properties comparable to those of the control products. Rheological and textural measurements, microscopy, and bubble size distribution suggested that gradual replacement of shortening with oleogels may be an alternative method for a partial reduction of saturated fat without altering the physical properties of gluten-free aerated products.     

Data Analysis and Modeling of Constant Pressure Batch Dewatering of Fine Particle Suspensions

The problems of data analysis and modeling of experimental constant pressure batch dewatering of materials forming compressible cakes are considered. Dewatering in these materials is typically completed in two stages, viz. cake formation and cake consolidation. A data representation method especially useful for determining the transition point between the filtration and consolidation stages, as well as for comparing accuracy of model predictions, is illustrated. It is shown that dewatering occurs via one of three qualitatively different pathways. A simplified model for engineering analysis of the process is presented. A time-invariant spatially uniform volume fraction of solids approximation is invoked in the cake formation stage. A time-dependent spatially uniform volume fraction of solids assumption is made in the cake consolidation stage. The two models contain four model parameters and have a common physical basis in Darcy's law. Interrelationships between key process parameters are determined and employed to predict the temporal evolution of dewatering in the cake consolidation stage as well as the end point of dewatering.