EFFECT OF TEMPERING ON MARGARINE SPECIFICATION

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TORKASHVAND Y.A.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:5 | Issue:4 Page(s): 11-20

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Information Journal Paper

Title

EFFECT OF TEMPERING ON MARGARINE SPECIFICATION

Author(s)

TORKASHVAND Y.A. | Issue Writer Certificate

Keywords

POLYMORPHISMQ4

TUB AND STICK MARGARINEQ4

TEXTUREQ2

SPREADABILITYQ2

CONDITONINGQ4

TEMPERINGQ3

Abstract

Dairy plants are able to produce tub margarine without using special machinery of emulsion solidifying. For formation of desired TEXTURE and stable tri-glycerides crystals, Solidifying time to optimum temperature of soya hydrogenated oil crystalization must be <30 Sec. Margarine production by this method needs a continuouse ice cream maker. Fast Solidifying leads to manufacture of a surface scraper heat exchanger (SSHE) that is suitable for hardening of ice cream blend, solidify of margarine emulsion and many of other food emulsions and blends. In Also, desired butter TEXTURE may be obtained by emulsion TEMPERING (that solidified in 3-4 minutes) at 18-22oC in overnight resting.

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APA: Copy

TORKASHVAND, Y.A.. (2009). EFFECT OF TEMPERING ON MARGARINE SPECIFICATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(4), 11-20. SID. https://sid.ir/paper/72615/en

Vancouver: Copy

TORKASHVAND Y.A.. EFFECT OF TEMPERING ON MARGARINE SPECIFICATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;5(4):11-20. Available from: https://sid.ir/paper/72615/en

IEEE: Copy

Y.A. TORKASHVAND, “EFFECT OF TEMPERING ON MARGARINE SPECIFICATION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 4, pp. 11–20, 2009, [Online]. Available: https://sid.ir/paper/72615/en

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