Volume 5, Issue 19 (2008)
FSCT 2008, 5(19): 11-20 |
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Effect of Tempering on Margarine Specification. FSCT 2008; 5 (19) :11-20
URL: http://fsct.modares.ac.ir/article-7-1891-en.html
URL: http://fsct.modares.ac.ir/article-7-1891-en.html
Abstract: (5624 Views)
Dairy plants be able to produce tub margarine without using special machinery of emulsion solidifying. For formation of desired texture and stable tri-glycerides crystals, Solidifying time to optimum temperature of soya hydrogenated oil crystalization must beá30 Sec. Margarine production by this method needs a continuouse ice cream maker. Fast Solidifying leads to manufacture of a surface scraper heat exchanger (SSHE) that is suitable for hardening of ice cream blend, solidify of margarine emulsion and many of other food emulsions and blends. In Also, desired butter texture may be obtained by emulsion tempering (that solidified in 3-4 minutes) at 18-22 oC in Overnight resting.
Keywords: Key words:Polymorphism, Tub and Stick margarine, texture, Spreadability, conditoning, Tempering
Received: 2008/04/24 | Accepted: 2008/12/16 | Published: 2012/09/3
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