The processing and the composition of fat spreads determine to a large extent the final product properties such as hardness, spreadability, mouthfeel, emulsion stability and salt release. In establishing the relation between composition, processing and final product properties, microstructural studies play an important role. In this context the influence of some process parameters in the production of shortenings and 80% fat spreads on microstructure and product properties has been investigated. Shear, cooling regime and crystallization conditions influence both the emulsion structure and the fat crystalline matrix. In general, working leads to softer products with a more granular crystalline fat matrix, whereas the water droplet size distribution is influenced in a complicated manner by the conditions of shear. This type of work indicates ways to control and manipulate the microstructure and product properties of fat spreads.
Heertje, I.; van Eendenburg, J.; Cornelissen, J. M.; and Juriaanse, A. C.
"The Effect of Processing on Some Microstructural Characteristics of Fat Spreads,"
Food Structure: Vol. 7
, Article 9.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol7/iss2/9