Pilot-plant production, tempering, and evaluation of global edible spreads from vegetable oils View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1955-01

AUTHORS

E. B. Lancaster, R. E. Beal, E. P. Jones, H. J. Dutton, C. D. Evans, J. C. Cowan

ABSTRACT

Global spread of improved plasticity characteristics has now been produced on a pilot-plant scale. Chilling equipment similar to that used in margarine production was slightly modified; and because of the scale of operation, throughput was reduced to one-fifth the rated capacity. Global spread produced by the formulation previously described suffered the defect of becoming progressively firmer when stored, consequently both the “mouth feel” and general acceptability were impaired. This deficiency was largely overcome by tempering at 112°F. (44°C.) for 24hrs. in the presence of 0.2% oil-free soybean phosphatides which softens the spread and slows the hardening process which occurs during prolonged storage at elevated temperatures. Spreads currently being produced compare favorably with commercial margarines in general acceptability when evaluated at room temperature and are superior in plasticity characteristics when compared at low and high temperatures. More... »

PAGES

9-13

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02636470

DOI

http://dx.doi.org/10.1007/bf02636470

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1037161957


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