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Providing lubricity in food fat systems

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Journal of the American Oil Chemists’ Society

Abstract

Lubricity, in particular mouthfeel, is an important factor in production of vegetable oil bases for food product formulations. Certain functional characteristics are necessary for good texture at various temperatures. These characteristics are dependent on degree of unsaturation, fatty acid distribution, and degree of geometrical isomerization during processing. Proper selectivity and activity of hydrogenation catalysts used in hardening of the oils are essential. Sufficient solid fat content must be balanced by necessary oxid ative stability. Products discussed include salad oils and their formulations in pourable and spoonable salad dressings, mayonnaises, frying oils, imitation dairy products, margarines and bakery shortenings. Past, present and future industry technology will be evaluated for each type of food fat product. Customer needs have greatly affected the course of research in this area.

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Authors and Affiliations

  1. A.E. Staley Manufacturing Company, 62525, Decatur, IL

    Terry R. Bessler & Frank T. Orthoefer

Authors
  1. Terry R. Bessler
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  2. Frank T. Orthoefer
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Cite this article

Bessler, T.R., Orthoefer, F.T. Providing lubricity in food fat systems. J Am Oil Chem Soc 60, 1765–1768 (1983). https://doi.org/10.1007/BF02680351

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  • DOI: https://doi.org/10.1007/BF02680351

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