Improving Plasticity of Milk Fat for Use in Baking by Fractionation
Milk fat is soft with a low solids content at all temperatures up to 37 °C, which makes its usage limited. To extend its usage, the fat was fractionated to obtain stearin (St) with a 50-55% yield by dry fractionation. The stearin was found to contain an increased solids content at all temperatures a...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2010-05, Vol.87 (5), p.493-497 |
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| creator | Yella Reddy, S |
| description | Milk fat is soft with a low solids content at all temperatures up to 37 °C, which makes its usage limited. To extend its usage, the fat was fractionated to obtain stearin (St) with a 50-55% yield by dry fractionation. The stearin was found to contain an increased solids content at all temperatures and to have improved plasticity compared to its native fat. The physical properties of St were found to be similar to those of commercial bakery shortenings or vanaspati. The melting profiles and the solidification properties of milk fat St are similar to those of commercial bakery shortening. Also, St does not require extended stabilization or tempering, as it transferred to the most stable form quickly like commercial bakery fat. Milk fat St showed higher proportions of saturated fatty acids including those with short chains, compared to commercial vanaspati, the later having a high trans fatty acid content (15%). The olein obtained could also be used as a cooking medium or as a salad oil since it contains a lower solids content at ambient temperatures compared to its parent milk fat. |
| doi_str_mv | 10.1007/s11746-009-1520-2 |
| format | Article |
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To extend its usage, the fat was fractionated to obtain stearin (St) with a 50-55% yield by dry fractionation. The stearin was found to contain an increased solids content at all temperatures and to have improved plasticity compared to its native fat. The physical properties of St were found to be similar to those of commercial bakery shortenings or vanaspati. The melting profiles and the solidification properties of milk fat St are similar to those of commercial bakery shortening. Also, St does not require extended stabilization or tempering, as it transferred to the most stable form quickly like commercial bakery fat. Milk fat St showed higher proportions of saturated fatty acids including those with short chains, compared to commercial vanaspati, the later having a high trans fatty acid content (15%). The olein obtained could also be used as a cooking medium or as a salad oil since it contains a lower solids content at ambient temperatures compared to its parent milk fat.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-009-1520-2</identifier><language>eng</language><publisher>Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag</publisher><subject>Agriculture ; Ambient temperature ; Bakery shortening ; Biological and medical sciences ; Biomaterials ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Cooking ; Fat industries ; Fatty acids ; Food industries ; Food Science ; Fractionation ; Fundamental and applied biological sciences. Psychology ; Industrial Chemistry/Chemical Engineering ; Milk ; Milk and cheese industries. Ice creams ; Milk fat ; Nutrition ; Oils & fats ; Original Paper ; Physical properties ; Plastic fat ; Plasticity ; Solids ; Trans fats</subject><ispartof>Journal of the American Oil Chemists' Society, 2010-05, Vol.87 (5), p.493-497</ispartof><rights>AOCS 2009</rights><rights>2010 American Oil Chemists' Society (AOCS)</rights><rights>2015 INIST-CNRS</rights><rights>Copyright AOCS Press May 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4833-224778fe25091acb8c4aa16f3f98c37f377cb596350977ff86237ea69a2135603</citedby><cites>FETCH-LOGICAL-c4833-224778fe25091acb8c4aa16f3f98c37f377cb596350977ff86237ea69a2135603</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-009-1520-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-009-1520-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,41467,42536,45553,45554,51297</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22733926$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Yella Reddy, S</creatorcontrib><title>Improving Plasticity of Milk Fat for Use in Baking by Fractionation</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>Milk fat is soft with a low solids content at all temperatures up to 37 °C, which makes its usage limited. To extend its usage, the fat was fractionated to obtain stearin (St) with a 50-55% yield by dry fractionation. The stearin was found to contain an increased solids content at all temperatures and to have improved plasticity compared to its native fat. The physical properties of St were found to be similar to those of commercial bakery shortenings or vanaspati. The melting profiles and the solidification properties of milk fat St are similar to those of commercial bakery shortening. Also, St does not require extended stabilization or tempering, as it transferred to the most stable form quickly like commercial bakery fat. Milk fat St showed higher proportions of saturated fatty acids including those with short chains, compared to commercial vanaspati, the later having a high trans fatty acid content (15%). The olein obtained could also be used as a cooking medium or as a salad oil since it contains a lower solids content at ambient temperatures compared to its parent milk fat.</description><subject>Agriculture</subject><subject>Ambient temperature</subject><subject>Bakery shortening</subject><subject>Biological and medical sciences</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Cooking</subject><subject>Fat industries</subject><subject>Fatty acids</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Fractionation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Milk</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk fat</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Original Paper</subject><subject>Physical properties</subject><subject>Plastic fat</subject><subject>Plasticity</subject><subject>Solids</subject><subject>Trans fats</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkUFLAzEQhYMoWKs_wJNB8LiaZDab7FGLVUFRqAVvYRo2Je12tyar0n9vyha96SVDyPteHm8IOeXskjOmriLnKi8yxsqMS8EysUcGXEqdlQB8nwwYY5Axwd8OyVGMi3TVIOSAjB5W69B--mZOX2qMnbe-29DW0SdfL-kYO-raQKexor6hN7jcCmcbOg5oO982uD2OyYHDOlYnuzkk0_Ht6-g-e3y-exhdP2Y21wCZELlS2lVCspKjnWmbI_LCgSu1BeVAKTuTZQHpXSnndCFAVViUKDjIgsGQnPe-KfH7RxU7s2g_QpO-NJArnRdS8iTivciGNsZQObMOfoVhYzgz26pMX5VJVZltVUYk5mJnjNFi7QI21scfUAgFUIoi6VSv-_J1tfnf2Fw_jyYsTysYEtGTMUHNvAq_0f-KddZDDluD85AiTSeCcWBcQ66lgG8Afo-G</recordid><startdate>201005</startdate><enddate>201005</enddate><creator>Yella Reddy, S</creator><general>Berlin/Heidelberg : Springer-Verlag</general><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>MBDVC</scope><scope>PCBAR</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>201005</creationdate><title>Improving Plasticity of Milk Fat for Use in Baking by Fractionation</title><author>Yella Reddy, S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4833-224778fe25091acb8c4aa16f3f98c37f377cb596350977ff86237ea69a2135603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Agriculture</topic><topic>Ambient temperature</topic><topic>Bakery shortening</topic><topic>Biological and medical sciences</topic><topic>Biomaterials</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Cooking</topic><topic>Fat industries</topic><topic>Fatty acids</topic><topic>Food industries</topic><topic>Food Science</topic><topic>Fractionation</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Milk</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk fat</topic><topic>Nutrition</topic><topic>Oils & fats</topic><topic>Original Paper</topic><topic>Physical properties</topic><topic>Plastic fat</topic><topic>Plasticity</topic><topic>Solids</topic><topic>Trans fats</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yella Reddy, S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Research Library (Corporate)</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yella Reddy, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improving Plasticity of Milk Fat for Use in Baking by Fractionation</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2010-05</date><risdate>2010</risdate><volume>87</volume><issue>5</issue><spage>493</spage><epage>497</epage><pages>493-497</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Milk fat is soft with a low solids content at all temperatures up to 37 °C, which makes its usage limited. To extend its usage, the fat was fractionated to obtain stearin (St) with a 50-55% yield by dry fractionation. The stearin was found to contain an increased solids content at all temperatures and to have improved plasticity compared to its native fat. The physical properties of St were found to be similar to those of commercial bakery shortenings or vanaspati. The melting profiles and the solidification properties of milk fat St are similar to those of commercial bakery shortening. Also, St does not require extended stabilization or tempering, as it transferred to the most stable form quickly like commercial bakery fat. Milk fat St showed higher proportions of saturated fatty acids including those with short chains, compared to commercial vanaspati, the later having a high trans fatty acid content (15%). The olein obtained could also be used as a cooking medium or as a salad oil since it contains a lower solids content at ambient temperatures compared to its parent milk fat.</abstract><cop>Berlin/Heidelberg</cop><pub>Berlin/Heidelberg : Springer-Verlag</pub><doi>10.1007/s11746-009-1520-2</doi><tpages>5</tpages></addata></record> |
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| subjects | Agriculture Ambient temperature Bakery shortening Biological and medical sciences Biomaterials Biotechnology Chemistry Chemistry and Materials Science Cooking Fat industries Fatty acids Food industries Food Science Fractionation Fundamental and applied biological sciences. Psychology Industrial Chemistry/Chemical Engineering Milk Milk and cheese industries. Ice creams Milk fat Nutrition Oils & fats Original Paper Physical properties Plastic fat Plasticity Solids Trans fats |
| title | Improving Plasticity of Milk Fat for Use in Baking by Fractionation |
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