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
1. Verfasser:	Yella Reddy, S
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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