ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS

Abstract
Expediency of using palm-oil fractionation products in the production of spreads is theoretically proved and experimentally confirmed. Physical and chemical, structural and rheological characteristics of palm-oil, palm red oil and palm stearin used in the production of spread are investigated. Fatty bases for the vegetable and creamy spreads, consisting of butterfat, palm-oil, palm red oil and sunflower high-olein oil are developed. On the basis of the conducted researches of rheological and organoleptic characteristics of the fatty compositions received, it is established that introduction of palm-oil fractionation products highly influences the texture and fatty acid composition of spread, allowing to receive a product of the desired composition and properties.
Keywords
Butterfat, palm-oil, palm red oil, palm stearin, texture, plasticity, hardness, melting temperature
REFERENCES
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Contents
Abstract
Keywords
References