Fats in Food Technology (Sheffield Food Technology) by Kanes K Rajah

By Kanes K Rajah

Fat in nutrition know-how offers an summary on the specialist and learn point of the makes use of and applied sciences of fat in a huge diversity of foodstuffs. as well as the assurance of animal and vegetable fat, the booklet considers extra milk fats, dairy fats, and butter.

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As the temperature continues to rise the fat withdraws from the air bubbles, which are left in the more viscous aqueous phase, to produce a foam, probably stabilised by the egg protein preventing coalescence of the air bubbles. The flour particles and fat droplets are now distributed through the continuous aqueous phase. Convection currents in the still fluid batter cause bulk flow such that the air bubbles act as nuclei, for the increase in volume of the total batter, as the carbon dioxide and water vapour moves into them.

It is worth noting that the acceleration of PMF crystallisation resulted in the conversion of polymorphic crystallisation from a-tending, without SOE additives, to p"tending, because the increase in Tc up to 17°C made it possible to crystallise out the p1' form, which otherwise was not predominant because of the rapid crystallisation of the a form. 12 (a) Ultrasonic velocity values (V) of palm mid-fraction (PMF)Avater emulsion with the addition of P-170 (palmitic acid) during the cooling process, and (b) crystallisation temperature (71) of PMF at various concentrations of P-170.

Marine oil. mpt 35 C Tallow Rapeseed oil 50 25 2^ Boiled pie paste Hyd. palm oil. mpt 44 C Hyd. soybean oil. mpt 36 C Rapeseed oil 15 55 30 Tallow Rapeseed oil 90 10 Puff pastry Hyd. palm oil. mpt 45 C Palm oil Rapeseed oil 65 25 10 Hyd. fish oil. mpl 46 C Palm stearin Rapeseed oil 40 Fluid blend Plastic blend Bread dough Palm stearin Hyd. rapeseed oil mpt 35 C Rapeseed oil Note: Hyd.. hydrogenated: mpt. melting point. ^ 25 45 35 20 Hyd. 7 Short pastry Short pastry is used in a wide range of savoury and fruit products.

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