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EFFECT OF TEMPERATURE CYCLING ON THE CRYSTALLINE FORM, SIZE AND TEXTURAL PROPERTIES OF SHORTENING FATS
Author(s) -
CHAWLA P.,
MAN J. M.
Publication year - 1994
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1994.tb01323.x
Subject(s) - cycling , palmitic acid , isothermal process , temperature cycling , materials science , chemical engineering , food science , chemistry , thermodynamics , fatty acid , organic chemistry , geography , thermal , physics , archaeology , engineering
Temperature cycling significantly reduced the solid fat content, peak force and firmness. The fats with the highest level of palmitic acid were the most stable in the β' polymorphic form. Those with the lower palmitic acid content changed to the β polymorphic form on isothermal storage as well as temperature cycling. In spite of these polymorphic changes, no dramatic change in other physical characteristics occurred.