Fat spreads Flashcards
What is butter?
80% fat w/o emulsion stabilised by fat crystals
What are reduced fat spreads?
50% fat w/o stabilised by fat crystals around water droplets
What are low fat spreads?
30% fat w/o stabilised by fat crystals around water droplets
What are very low fat spreads?
20% fat w/o stabilised by fat crystals and gelled water droplets
What are zero fat spreads?
Mixed biopolymer w/w gels
What are the 4 emulsifiers in fat spreads?
Monoacylglycerols
Diacylglycerols
Lecithin
Fat crystals and proteins
How are spreads manufactured?
Aqueous and oil phase are mixed in dosing pump
Pasteurised
Placed in a SSHE chiller with a crystalliser
Rested then packaged
What is a SSHE chiller?
Scraped-surface heat exchanger
What is the role of the SSHE?
Cooling and agitation to produce small crystals and emulsification
How do low fat spreads vary in manufacture?
Oil droplets are crystallised so they coalesce and form a fat continuous emulsion
How does fat crystal size and shape effect spreads?
Hardness, spread ability, emulsion stability and plasticity
What happens to water droplets in fat spreads?
Covered in a crystalline network with a monoglyceride layer
How does low concentration of water effect butter structure?
Allows salt delivery and milk proteins to contribute to flavour
What does strength of the crystalline network depend on?
Amount of crystals
Type of triglycerides
Working
Network age
What are the 2 conditions needed for plasticity?
Optimum solid: liquid ratio
Solid phase dispersed so that solid/liquid matrix can be bound together
