Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low-cost industrial products are regarded as raw materials in lip...
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| Format: | Article |
| Language: | English English |
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Taylor and Francis Inc.
2019
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| Online Access: | http://irep.iium.edu.my/76880/ http://irep.iium.edu.my/76880/ http://irep.iium.edu.my/76880/ http://irep.iium.edu.my/76880/1/Hard%20fats%20improve.pdf http://irep.iium.edu.my/76880/7/76880_Hard%20Fats%20Improve%20the%20Physicochemical%20and%20Thermal%20Properties%20of%20Seed%20Fats%20for%20Applications%20in%20Confectionery%20Products_Scopus.pdf |
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iium-76880 |
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eprints |
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iium-768802020-02-27T07:50:04Z http://irep.iium.edu.my/76880/ Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products Akanda, Md Jahurul Haque M.R., Norazlina F.S, Azzatul Md Shaaran, Sharifudin Mamat, Hasmadi Lee, Jau Shya J., Norliza Abdul Hamid, Mansoor Selamat, Jinap Khan, Md Firoz Matanjun, Patracia Sarker, Md. Zaidul Islam TP368 Food processing and manufacture Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low-cost industrial products are regarded as raw materials in lipid technology. They can behave as modifiers in crystallization processes, acting as preferential nuclei for ordering crystal lattices and inducing specific polymorphic patterns because of their homogeneous TAGs. Adding hard fats, such as mango, illipe, kokum, sal, shea, rambutan, palm oil, palm kernel oil, and sunflower oil, into other oils is beneficial as it increases their compatibility for uses in fat-based products, especially confectionery products. The addition of hard fats has a significant effect on the rate of crystallization, significantly decreasing the induction time for nucleation and leading to a higher hardness, and increases the thermal resistance for applications in fat-based products. The aim of this article is to review the changes in the physicochemical and thermal properties of hard fats and their mixtures obtained by fractionation, enzymatic interesterification and blending, which broaden their applicability in the food industry. Taylor and Francis Inc. 2019-08-28 Article PeerReviewed application/pdf en http://irep.iium.edu.my/76880/1/Hard%20fats%20improve.pdf application/pdf en http://irep.iium.edu.my/76880/7/76880_Hard%20Fats%20Improve%20the%20Physicochemical%20and%20Thermal%20Properties%20of%20Seed%20Fats%20for%20Applications%20in%20Confectionery%20Products_Scopus.pdf Akanda, Md Jahurul Haque and M.R., Norazlina and F.S, Azzatul and Md Shaaran, Sharifudin and Mamat, Hasmadi and Lee, Jau Shya and J., Norliza and Abdul Hamid, Mansoor and Selamat, Jinap and Khan, Md Firoz and Matanjun, Patracia and Sarker, Md. Zaidul Islam (2019) Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products. Food Reviews International. ISSN 8755-9129 (In Press) https://www.tandfonline.com/doi/abs/10.1080/87559129.2019.1657443?journalCode=lfri20 10.1080/87559129.2019.1657443 |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English English |
| topic |
TP368 Food processing and manufacture |
| spellingShingle |
TP368 Food processing and manufacture Akanda, Md Jahurul Haque M.R., Norazlina F.S, Azzatul Md Shaaran, Sharifudin Mamat, Hasmadi Lee, Jau Shya J., Norliza Abdul Hamid, Mansoor Selamat, Jinap Khan, Md Firoz Matanjun, Patracia Sarker, Md. Zaidul Islam Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products |
| description |
Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low-cost industrial products are regarded as raw materials in lipid technology. They can behave as modifiers in crystallization processes, acting as preferential nuclei for ordering crystal lattices and inducing specific polymorphic patterns because of their homogeneous TAGs. Adding hard fats, such as mango, illipe, kokum, sal, shea, rambutan, palm oil, palm kernel oil, and sunflower oil, into other oils is beneficial as it increases their compatibility for uses in fat-based products, especially confectionery products. The addition of hard fats has a significant effect on the rate of crystallization, significantly decreasing the induction time for nucleation and leading to a higher hardness, and increases the thermal resistance for applications in fat-based products. The aim of this article is to review the changes in the physicochemical and thermal properties of hard fats and their mixtures obtained by fractionation, enzymatic interesterification and blending, which broaden their applicability in the food industry. |
| format |
Article |
| author |
Akanda, Md Jahurul Haque M.R., Norazlina F.S, Azzatul Md Shaaran, Sharifudin Mamat, Hasmadi Lee, Jau Shya J., Norliza Abdul Hamid, Mansoor Selamat, Jinap Khan, Md Firoz Matanjun, Patracia Sarker, Md. Zaidul Islam |
| author_facet |
Akanda, Md Jahurul Haque M.R., Norazlina F.S, Azzatul Md Shaaran, Sharifudin Mamat, Hasmadi Lee, Jau Shya J., Norliza Abdul Hamid, Mansoor Selamat, Jinap Khan, Md Firoz Matanjun, Patracia Sarker, Md. Zaidul Islam |
| author_sort |
Akanda, Md Jahurul Haque |
| title |
Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products |
| title_short |
Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products |
| title_full |
Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products |
| title_fullStr |
Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products |
| title_full_unstemmed |
Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products |
| title_sort |
hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products |
| publisher |
Taylor and Francis Inc. |
| publishDate |
2019 |
| url |
http://irep.iium.edu.my/76880/ http://irep.iium.edu.my/76880/ http://irep.iium.edu.my/76880/ http://irep.iium.edu.my/76880/1/Hard%20fats%20improve.pdf http://irep.iium.edu.my/76880/7/76880_Hard%20Fats%20Improve%20the%20Physicochemical%20and%20Thermal%20Properties%20of%20Seed%20Fats%20for%20Applications%20in%20Confectionery%20Products_Scopus.pdf |
| first_indexed |
2023-09-18T21:48:34Z |
| last_indexed |
2023-09-18T21:48:34Z |
| _version_ |
1777413615252406272 |