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Effect of temperature conditions of the home environment on the physical properties of semi-solid fat products
文摘
The effect of temporary storage at room temperature (RT, 23 °C) on the physical properties and the texture of commercially available semi-solid fat products was studied. Three semi-solid fat products, namely, butter, margarine containing milk fat, and fat spread (70 % fat w/w), were maintained at RT for 2 days and then stored at 5 °C for another 2 days, and the changes in their physical properties were evaluated. The texture and sensory analyses showed that the hardness of the butter sample temporarily stored at RT increased. The storage modules (G′) at 5 °C of the butter sample that was temporarily stored at RT were higher than those of the butter stored continuously at 5 °C. Cryo-scanning electron microscopic visualization of the fat crystal network showed that film-like crystal networks linking dispersed water droplets were observed in the butter and margarine temporarily stored at RT. Meanwhile, X-ray diffraction patterns indicated that the regenerated fat crystal network comprised a polymorphic α-2 form, unlike the network in the butter not subjected to RT storage. These results suggest that the storage temperature history in the home environment can increase the hardness of semi-solid fat products containing milk fat because of the reformation of crystal networks in the milk fat triglycerides that were melted under RT.
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