Abstract
A number of North American vegetable and animal fat shortenings were evaluated for their melting, crystallization, textural and polymorphic crystal characteristics and solid fat content (SFC). The majority of the dropping points and crystallization temperatures of the fats ranged from 42 to 46°C and from 27 to 31°C, respectively. Softening points of the products were higher than the dropping points of their fats, especially for the vegetable shortenings. Differential scanning calorimetry melting curves of the products were different for the various products. The animal fat shortenings were mainly in theβ-polymorphic form, while vegetable shortenings containing palm oil were in theβ′ form. Textural evaluation was carried out on the products with the cone penetrometer, constant speed penetration and constant speed compression. Constant speed compression supplied a measure of brittleness and a degree of viscosity. Lard and shortenings containing high levels of palm oil were able to withstand large deformations without breakage.
The effect of tempering temperature of the fat in the SFC determination was evaluated and the values obtained were compared with the SFC of the actual product. SFC of fat and product were determined by pulse nuclear magnetic resonance. Correlation of values within textural methods was significant (P<..01), but were not significant between texture and SFC of the fat, indicating that the nature of the crystal network also plays a role in texture.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Brekke, O.L., inHandbook of Soy Oil Processing and Utilization, edited by D.R. Erickson, E.H. Pryde, O.L. Brekke, T.L. Mounts and R.H. Falb, American Soybean Association and the American Oil Chemists’ Society, pp. 406–437, 1980.
Chrysam, M.M., inBailey’s Industrial Oil and Fat Products, Vol. 3, edited by T.H. Applewhite, John Wiley & Sons, New York, pp. 86–126, 1985.
Weiss, T.J.,Food Oils and Their Uses, AVI Publishing Co., Inc., Westport, CT, pp. 121–139, 1983.
Moziar, C., J.M. de Man and L. de Man,Can. Inst. Food Sci. Technol. J. 22:238 (1989).
Merten, W., and J.M. de Man,J. Am. Oil Chem. Soc. 49:366 (1972).
Postmus, E., L. de Man and J.M. de Man,Can. Inst. Food Sci. Technol. J. 22:481 (1989).
Official and Tentative Methods of the American Oil Chemists’ Society, edited by W.E. Link, American Oil Chemists’ Society, Champaign, IL, 1974.
Hayakawa, M., and J.M. de Man,J. Texture Studies 13:210 (1982).
Haighton, A.J.,J. Am. Oil Chem. Soc. 36:345 (1959).
Vasic, I., and J.M. de Man, inRheology and Texture of Food Stuffs, Monogr. Soc. Chem. Ind. London, 1968, pp. 251–264.
de Man, L., J.M. de Man and B. Blackman,J. Am. Oil Chem. Soc. 66:128 (1989).
de Man, L., E. Postmus and J.M. de Man,Ibid..67:323 (1990).
Wiedermann, L.H.,Ibid..55:823 (1978).
Dixon, B.D.,Aust. J. of Dairy Technol. Sept:87 (1966).
Timms, R.E.,Progress in Lipid Research 23:1 (1984).
Author information
Authors and Affiliations
About this article
Cite this article
de Man, L., de Man, J.M. & Blackman, B. Physical and textural characteristics of some North American shortenings. J Am Oil Chem Soc 68, 63–69 (1991). https://doi.org/10.1007/BF02662318
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02662318