Polymorphic stability of some shortenings as influenced by the fatty acid and glyceride composition of the solid phase |
| |
Authors: | L deMan V D’Souza J M deMan B Blackman |
| |
Affiliation: | (1) Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ontario, Canada;(2) Present address: deMan Food Technology Services Inc., N1H 6B5 Guelph, Ontario, Canada |
| |
Abstract: | A number of North American vegetable and animal fat shortenings, which had been analyzed previously for their physical and
textural characteristics, were analyzed also for their chemical composition. The fatty acid and triglyceride composition of
the solids were calculated by analyzing the composition of the original product and the liquid phase, and by determination
of the solid fat content (SFC) of the fat. The solids were also isolated by isopropanol (IP) separation, and the high melting
glycerides (HMG) by acetone crystallization at 15°C. There was not much difference in total saturates andtrans content between vegetable and animal fat shortenings. Changing formulations from soy-palm to soy-cottonseed does not change
the total saturates plustrans content. The solids of the vegetable shortenings in the β form contained about 20% of 16:0, those in the β′ form 30% or more.
The animal fat shortenings were mainly in the β form, their solids contained 30% or more of 16:0. C54 triglyceride content
of the solids of β vegetable shortenings (calculated and IP-separated) was >45%, that of all animal fats was <25%. Solids
of animal fat shortenings contain high levels of C52. The C54 triglycerides are β-tending and should be kept low in vegetable
shortening. In the HMG the C54 should not exceed 30%. This can only be achieved by incorporation of a β′ hard fat, preferably
palm hard fat. Animal fat, especially lard, crystallizes in the β form because the palmitic acid in the glyceride molecule
is located in the 2-position, whereas those of vegetable fats are in the 1- and 3-position. |
| |
Keywords: | Animal fat cottonseed oil fatty acid palm oil polymorphism shortening solids triglyceride |
本文献已被 SpringerLink 等数据库收录! |
|