Improving the rate of crystallisation of trans free fat blends

Wassell P., . and Kristensen C. J., . (2007) Improving the rate of crystallisation of trans free fat blends. [Proceedings Paper]

Improving the rate of crystallisation of trans free fat blends can be highly beneficial allowing the fats to reach a specific SFC often within certain limitations of the process. This issue is fundamentally critical because where a given fat blend is not optimally crystallised during manufacture e.g. of margarine then uncontrolled post-crystal changes will occur. Therefore simply selecting a portfolio of oil blends and expecting these to run on standard process conditions is not always a guarantee of success. In some cases manufacturers have been running long established oil blend formulae on old trustworthy processes and equipment for many years. However being forced because of increasing trans awareness to make a switch to alternative oil formula;s with similar SFC profiles but quite different crystallisation properties can be complicated and troublesome especially when attempting to maintain economically viable production rates. If the plant operator;s scope to compensate within the process i.e. increase supercooling etc. is exhausted then other strategies will have to be sought out and adopted. One alternative strategy can be the addition of 1 - 2 fully / highly saturated triglyceride. The addition of a small proportion of fully hardened triglyceride is an inexpensive and often effective approach to induce onset of nucleation within a given set of process conditions. Whilst this approach may help to some degree it is unlikely to counter and solve processing and crystallisation issues entirely. Upgrade or increasing capacity of an existing process i.e. adding more scraped surface heat exchanger units can also be investigated. However to focus on the crystallisation issues from an ingredients angle one could begin to use emulsifiers as crystal promoters.

Full text available from:

Abstract

Improving the rate of crystallisation of trans free fat blends can be highly beneficial allowing the fats to reach a specific SFC often within certain limitations of the process. This issue is fundamentally critical because where a given fat blend is not optimally crystallised during manufacture e.g. of margarine then uncontrolled post-crystal changes will occur. Therefore simply selecting a portfolio of oil blends and expecting these to run on standard process conditions is not always a guarantee of success. In some cases manufacturers have been running long established oil blend formulae on old trustworthy processes and equipment for many years. However being forced because of increasing trans awareness to make a switch to alternative oil formula;s with similar SFC profiles but quite different crystallisation properties can be complicated and troublesome especially when attempting to maintain economically viable production rates. If the plant operator;s scope to compensate within the process i.e. increase supercooling etc. is exhausted then other strategies will have to be sought out and adopted. One alternative strategy can be the addition of 1 - 2 fully / highly saturated triglyceride. The addition of a small proportion of fully hardened triglyceride is an inexpensive and often effective approach to induce onset of nucleation within a given set of process conditions. Whilst this approach may help to some degree it is unlikely to counter and solve processing and crystallisation issues entirely. Upgrade or increasing capacity of an existing process i.e. adding more scraped surface heat exchanger units can also be investigated. However to focus on the crystallisation issues from an ingredients angle one could begin to use emulsifiers as crystal promoters.

[error in script]

Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP684 P3I61 2007 Call Number
AGROVOC Term:	Crystallization
AGROVOC Term:	Triglycerides
AGROVOC Term:	Palm oils
AGROVOC Term:	Emulsifiers
AGROVOC Term:	Trans fatty acids
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:14
URI:	http://webagris.upm.edu.my/id/eprint/11726

Actions (login required)

View Item