Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
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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
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