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Procedure and apparatus for plasticizing fats in the laboratory
Author(s) -
Steffen A. H.,
Vander Wal R. J.
Publication year - 1957
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02670939
Subject(s) - pound (networking) , process engineering , volume (thermodynamics) , pulp and paper industry , environmental science , materials science , computer science , engineering , physics , thermodynamics , world wide web
Summary A procedure for plasticizing fats in the laboratory, using a Hobart Kitchen Aid Mixer (Model K‐4‐B), has been described. The data indicate that this procedure is applicable to the common types of baking shortening for determining their pound‐cake volume value and gives results in agreement with those obtained on plant‐plasticized samples. The apparatus is relatively inexpensive and easy to assemble and operate. The procedure is fast and simple and has proven to be a helpful research tool in evaluating experimental shortenings.