Effect of temperature conditions of the home environment on the physical properties of semi-solid fat products

The effect of temporary storage at room temperature (RT, 23 °C) on the physical properties and the texture of commercially available semi-solid fat products was studied. Three semi-solid fat products, namely, butter, margarine containing milk fat, and fat spread (70 % fat w/w), were maintained at RT...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2017-03, Vol.11 (1), p.134-143
Main Authors: Kotera, Mariko, Kamigaki, Takamichi, Kohama, Ai, Shiota, Makoto
Format: Article
Language:English
Subjects:
Animal fat
Butter
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Crystals
Diffraction patterns
Engineering
Food Science
Hardness
Home environment
Margarine
Milk
Oils & fats
Original Paper
Physical properties
Room temperature
Scanning electron microscopy
Semisolids
Sensory evaluation
Storage temperature
Temperature effects
Texture
Triglycerides
Water drops
X-ray diffraction
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Summary:The effect of temporary storage at room temperature (RT, 23 °C) on the physical properties and the texture of commercially available semi-solid fat products was studied. Three semi-solid fat products, namely, butter, margarine containing milk fat, and fat spread (70 % fat w/w), were maintained at RT for 2 days and then stored at 5 °C for another 2 days, and the changes in their physical properties were evaluated. The texture and sensory analyses showed that the hardness of the butter sample temporarily stored at RT increased. The storage modules (G′) at 5 °C of the butter sample that was temporarily stored at RT were higher than those of the butter stored continuously at 5 °C. Cryo-scanning electron microscopic visualization of the fat crystal network showed that film-like crystal networks linking dispersed water droplets were observed in the butter and margarine temporarily stored at RT. Meanwhile, X-ray diffraction patterns indicated that the regenerated fat crystal network comprised a polymorphic α-2 form, unlike the network in the butter not subjected to RT storage. These results suggest that the storage temperature history in the home environment can increase the hardness of semi-solid fat products containing milk fat because of the reformation of crystal networks in the milk fat triglycerides that were melted under RT.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-016-9380-6