NDLI: Development of a DSC method for determination of certain technological parameters of margarine and mixed-fat spread

Content Provider	Springer Nature Link
Author	Lőrinczy, D. Regdon Jr., G. Keller, B. Szakály, S. Schäffer, B.
Copyright Year	2007
Abstract	Nutritional-physiological research of near past decades had established the real nutritional value of fats and oils. In the former theory the nutritional value of fats and oils is influenced mainly by the rate of saturated/unsaturated fats. It was ruled out, and positive, inert or risk physiological effect of every single fatty acid had been established. The health-care effect of omega-3 fatty acid mainly by the favourable (<3:1) rate of omega-6/omega-3 was established, as inert was concerned the saturated C$_{16}$ fatty acid and the maximal amount of trans-fatty acids carrying health risk in fats was legally regulated in some countries. These nutritional-physiological requirements were mainly fulfilled by margarine producers and the elementary fats were selected in such a way that they should meet these requirements.Our method helps to the producers to quickly determine the amount of the liquid and solid fat at certain temperature and/or to adjust the technological temperature parameters. The main steps of our method are: a./ determination of cooling rate (K min$^{–1}$) of the crystallizer device; b./ determination of the rate of liquid/solid fat at 10°C temperature. This value is used for the determination of the rate of fats and oils as a function of technology and required consistency firmness (spread ability); c./ determination of the temperature from the cooling curve where the crystallization of most part of the fat has finished. This value is used for the determination of outlet temperature parameter of product coming out from the crystallizer device for margarines or mixed-fat spreads with water-in-oil system.
Starting Page	351
Ending Page	354
Page Count	4
File Format	PDF
ISSN	13886150
Journal	Journal of thermal analysis
Volume Number	88
Issue Number	2
e-ISSN	15728943
Language	English
Publisher	Kluwer Academic Publishers
Publisher Date	2007-05-15
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	crystallisation DSC fat (saturated/unsaturated) margarine nutrition Polymer Sciences Physical Chemistry Inorganic Chemistry Measurement Science, Instrumentation
Content Type	Text
Resource Type	Article
Subject	Physical and Theoretical Chemistry Condensed Matter Physics

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