3000 FACT BOX: The effect of trans fatty acid reduction • • • • • • Higher melting point Slow crystallization of the fat types Easier to overwork the fat product Post crystallization Change structure over time Storage: more sensitive to temperature variations Tribehenate Mp 142oF Crystallizer Mp 142 F o 2500 2000 1500 100 Reference 500 100 340 580 820 1060 0 CRYSTALLIZING EFFECTS Using Tribehenate Mp, with its 82 o C (180 oF) melting point, speeds up crystallization greatly in comparison with our reference (40% palm oil, 40% palm stearin and 20% liquid soya oil without crystallizer), as can be seen in Figure 1. The Mp crystallizer we tested almost matches the speed of Tribehenate Mp, but with a lower melting point of 61 oC (142 oF). Both solutions far outstrip the performance of the reference. The tests also revealed that using crystallizers forms more beta prime crystals, which have a better absorbing effect than other crystal types. Figure 1: Crystallizing effect of crystallizer compared with tribehenate SFC VALUES WITH AND WITHOUT CRYSTALLIZER Moving on, we tested a similar puff pastry margarine recipe as in the previous trials, this time adding 1.7 grams of crystallizer. The Solid Fat Content (SFC) values resulting from this addition are depicted in Table 2. The trials demonstrated a surprising result: While 1.7% crystallizer is not a large portion of the recipe, its effect was strong, quickly getting the seating in place upon which to build further crystals. CRYSTALLIZERS AND PRODUCTION CAPACITY Next, we examined the effect of crystallizers on production capacity. We tested two capacity levels, with and without crystallizers added. The study demonstrated that the more crystallizers you add, the higher the bar pressure and therefore the better you are able to maintain or increase capacity. Without adding crystallizers, you would need to reduce capacity, allowing the blend to remain in the tube chillers for longer. So, while adding crystallizers will increase Table 2: SFC values in puff pastry margarine blends with and without crystallizer TRIAL 3 Oil blend: Palsgaard 6111 ® TRIAL 4 1.70 42.00 0.00 42.00 14.30 100 56.90 63.00 51.70 32.20 21.80 TRIAL 5 1.70 45.00 0.00 45.00 8.30 100 56.20 67.20 54.80 34.20 22.70 TRIAL 8 0.00 40.00 0.00 40.00 20.00 100 51.70 52.00 40.20 21.00 12.40 TRIAL 9 0.00 42.00 0.00 42.00 16.00 100 50.80 55.40 42.00 22.40 13.00 TRIAL 10 0.00 45.00 0.00 45.00 10.00 100 52.80 59.8 43.9 24.80 13.90 1.70 40.0 0.00 40.00 18.30 100 56.20 61.90 50.00 31.70 21.00 Palm stearin R. palm fat mp 42°C RBD. palm oil Liquid soya oil 6°C Melting point: Avr. SFC % 10°C Avr. SFC % 20°C Avr. SFC % 30°C Avr. SFC % 40°C η in Cp
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