Polyglycerol esters of fatty acids, (E-475) are used in combination with distilled mono- and diglycerides of fatty acids/mono- and diglycerides of fatty acids (E-471) in order to improve the crystal structure of the margarine. A high number of smaller crystals will have a larger surface area than a few large crystals in the margarine, and thereby the margarine with a high number of small crystals will absorb the liquid oil created during working with the margarine. Thus a non-greasy margarine is created. As illustrated in figure 3 the addition of polyglycerol esters of fatty acids (E-475) will also promote the crystallization of the margarine in the tube chiller, meaning that if polyglycerol esters of fatty acids (E-475) are added to the recipe the process must be adjusted in order for the margarine not to be overworked, resulting in the margarine becoming more greasy and thereby less suitable for use in puff pastry production. Test system In order to illustrate these parameters the following trials with puff pastry margarines with 80% fat content were performed: • Puff pastry margarine with distilled mono- and diglycerides of fatty acids/ mono- and diglycerides of fatty acids, fully saturated type, (E-471)1 and lecithin, (E-322)3 Puff pastry margarine with distilled mono- and diglycerides of fatty acids/ mono- and diglycerides of fatty acids, (E471)1 partially unsaturated and lecithin, (E-322)3 • Puff pastry margarine with a combination4 of distilled monoand diglycerides of fatty acids/ mono- and diglycerides of fatty acids (E-471)2 and polyglycerol esters of fatty acids, (E475)4 and lecithins, (E-322)3 Notes 1. Palsgaard® DMG 0093 Pellets; distilled mono- and diglycerides of fatty acids with minimum 90 % monoglyceride; IV < 2 ( E-471 ) 2. Palsgaard® DMG 0291 Pellets; distilled mono- and diglycerides of fatty The puff pastry margarines were produced on a scrape surface heat exchanger and the margarines were tempered 1 week before evaluation. The evaluations of the margarines are shown in table 2 (below). It can be observed from the above, that the type of emulsifier has a significant impact on the consistency and the surface of the puff pastry margarines and thereby makes the margarines more or less suitable for producing the puff pastry dough and the baked puff pastry, as shown on figure 4. acids with minimum 90 % monoglyceride, IV 60 – 70 (E-471) 3. 4. Standard soya lecithin ( E-322 ) Palsgaard® 1304, which is a special combination of distilled mono- and diglycerides of fatty acids/ mono- and diglycerides of fatty acids (E-471) and polyglycerol esters of fatty acids (E-475) for puff pastry margarine 5. Palsgaard® 1325 is a combination of non-hydrogenated mono- and diglycerides of fatty acids (E-471), citric acid esters of mono- and diglycerides of fattys acids (E-472c) and polyglycerol esters of fatty acids (E-475). Figure 3: Effects of polyglycerol esters in puff pastry margarine. PR M P /C PRM C1 C2 C3 C4 M a rg ar in e Table 2: Evaluation of margarines Emulsifier Type added Palsgaard 1304 ® • Consistency Plastic Stiff Soft Surface Very dry Dry Greasy Palsgaard® DMG 0093 Palsgaard DMG 0291 ® Palsgaard Technical Paper, October 2011 Puff pastry margarine - Focusing on functionality and fat reductions. 4
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