Influence of triacylglycerol composition on the baking performance of palm-based puff pastry margarines
Year: 2019
Type: conference-abstract
Abstract: In the past, partially hydrogenated fats rich in trans-fats have been used widely in lamination margarines (roll-in fats) because they provide superior plasticity, essential for a perfect layering and pastry lift. However, the adverse health effect of trans fatty acids has urged industry to move away from partially hydrogenated fats. Due to its versatility, palm oil is usually used to design trans free functional fats such as puff pastry margarine. Trans fats crystallize quite easily in the right form and are quite stable. However, palm oil and derivatives have to be carefully selected and balanced to avoid undesirable crystal transformations that could be detrimental to the end product quality. \nIn this study, the evolution of physicochemical properties and baking performance of 3 trans-free palm-based puff pastry margarines was investigated up to 6 months storage. The 3 products possessed similar fatty acid but different triacylglycerol compositions. Palm oil, palm stearin, interesterified palm oil and palm mid fraction were used to obtain different proportions of the main triacylglycerols found in palm products (PPP, POP, PPO, POO and OPO). Their behaviour was compared to a palm-based margarine containing trans fatty acids. The 4 margarines were produced at pilot scale using the same processing parameters, based on the same emulsion formulation -only differing in fat composition. \nThe reference was stable and possessed satisfying baking properties over the whole storage period. On the other hand, the trans free margarines showed distinct behaviors, evolving differently depending on their triacylglycerol composition. Results showed that fat composition influences short term as well as long term performance of the products. It is therefore necessary to adequately balance the triacylglycerol composition in order to avoid or delay polymorphic transformations that can dramatically affect the quality of palm-based puff pastry margarine.
Source: ORBi (University of Liège)
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2991994342