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

D. Lőrinczy, G. Regdon, B. Keller, S. Szakály, B. Schäffer

Research output: Contribution to journalArticle

6 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)351-354
Number of pages4
JournalJournal of Thermal Analysis and Calorimetry
Volume88
Issue number2
DOIs
Publication statusPublished - May 2007

Keywords

  • Crystallisation
  • DSC
  • Fat (saturated/unsaturated)
  • Margarine
  • Nutrition

ASJC Scopus subject areas

  • Condensed Matter Physics
  • Physical and Theoretical Chemistry

Fingerprint Dive into the research topics of 'Development of a DSC method for determination of certain technological parameters of margarine and mixed-fat spread'. Together they form a unique fingerprint.

  • Cite this