PHYSICOCHEMICAL PROPERTIES OF EUROPEAN BAKERY MARGARINES WITH AND WITHOUT TRANS FATTY ACIDS

Physicochemical properties of commercially available European bakery margarines (cream margarines, cake margarines [CM] and puff pastry margarines [PPM]) containing and devoid of trans fatty acids (TFAs) were investigated. Studied physical properties were the solid fat content (SFC), dropping points (DPs), polymorphism, texture (hardness), plasticity and the melting profile by differential scanning calorimetry. Experimental results confirm that physical properties of the margarines corresponded with their application area. For example, SFC and DPs of PPM were higher than cream margarines and CM; they were also harder at 15C. Moreover, all the investigated physical properties were affected by the suppression of TFA in bakery margarines. PRACTICAL APPLICATIONS This study has shown that margarines present different physical properties with respect to their purposed application but also highlight changes that appear due to the absence of trans-fatty acids in the formulations. These changes can really affect the bakery abilities and will, finally, influence the quality of the bakery products

Enzymatic Inter-Esterification of Binary Blends Containing Irvingia gabonensis

peer reviewedIn order to investigate Irvingia gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale. Irvingia gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB). © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

Influence of polymorphism on the solid fat content determined by FID deconvolution

One of the most important quality parameters of a fat, is its solid fat content (SFC). The standard method to determine the SFC is pNMR using a f-factor. This factor is determined with three standards. However, this contribution shows that SFC standards are not required when using deconvolution methods. At first, data acquisition is optimized. These experiments revealed that the deconvolution method worked better, if more sample is present in the detection zone of the NMR, due to a higher signal-to-noise ratio (SNR). Regarding deconvolution, a bi-Gaussian model and a model combining a Gaussian and Abragamian function are compared. Both models are able to fit the free induction decay (FID) data. Furthermore, the corresponding SFC values are comparable with the SFC values of the f-factor method when analyzing SFC standards or fats which are preprocessed using the AOCS tempering protocol. Upon evaluating the influence of the polymorphic states of cocoa butter, it became clear that the f-factor standards resemble fats containing -polymorphs. As a further consequence, the f-factor method fails when -polymorphs are present to a large extent. Overall this study shows that the deconvolution method is superior to the f-factor method since it does not require any standards and is less affected by the polymorphic state.Practical Applications: This work shows that the solid fat content (SFC) of a fat can be calculated without the use of calibration standards. If deconvolution would replace the standard used pNMR method, it could potentially reduce the preparation time for the measurements, because no calibration is necessary. Next to this, it also lowers the cost of SFC determination, because no standards should be bought. Deconvolution also gives insight in the behavior of the different components present in the sample, for example, T-2-values. There above, research toward deconvolution of pNMR signals is necessary as it could potentially also determine the presence of different fat crystal polymorphs present in samples. One of the most important quality parameters of a fat, is its solid fat content (SFC). The standard method to determine the SFC is pNMR using a f-factor. However, this contribution shows that SFC standards are not requires when using deconvolution methods. At first, data acquisition is optimized. These experiments revealed that the deconvolution method worked better, if more sample is present in the detection zone of the NMR, due to a higher signal-to-noise ratio (SNR). Regarding deconvolution, a bi-Gaussian model and a model combining a Gaussian and Abragamian function are compared. Both models are able to fit the free induction decay (FID) data

Calorimetric study of milk fat/rapeseed oil blends and their interesterification products

Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in the blend and that the relative enthalpy of one peak assigned to low-melting triacylglycerols (TAG) can also be used to determine the percentage of RO in the blend. A linear relation was also established between IMF content of the blend and its dropping point (DP), indicating that DP can be linearly related with the above DSC data. A blend of MF/RO 70 : 30 (wt/wt) was then chosen as a model system for enzymatic interesterification (EIE). The applicability of DSC analyses to EIE products was checked and a correct correlation could be established between DSC values and the interesterification degree and DP. Among the data from the DSC profiles, the peak associated with low-melting TAG was the best indicator of the reaction course. In the same way, a high-melting MF stearin fraction was interesterified. with RO. In that case, onset temperatures and peak "a" were better reaction indicators than for the interesterified MF/RO blend. We therefore suggest that values from DSC endotherms could be used to monitor EIE of fat blends