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12-09-2014, 18:52 #1
- Üyelik tarihi
- 07 Sep 14
Margarin Ödevi (İngilizce)
: Oil Blend : Word : .......
Water Phase Additives
The water phase contributes certain positive properties during and after melting of margarine;
- A part of the flavor release (salty, sweet, sour),
- The browning of the sediment on shallow frying
- Mouth feel in certain minimum-calorie margarines (viscosity).
A negative aspects of the water phase when frying with margarines, the spattering will be discussed with the fat soluble additives, called antispattering agents: the lecithins.
The quality of water should be up to local chemical and hygienic standards for drinking water.
b.) Milk and the other products
The protein composition of the aqueous phase may be from a multitude of source, such as microbial soured skimmed milk, whey (the fat and casein free serum milk), milk powder dissolved in water, whey powder, different vegetable (plant) proteins or non of these (plain water. All the possible variations have been applied at same time.
Whey; is obtained by acid and/or rennet coagulation of milk, during cheese making. It contains 0.2-1.2% protein around 5% lactose and 0.2-0.8 % mineral matter.
Kitchen salt at 1.1% of total margarine is besides being a taste component, a bacteriostatic agent. Salt decreases the water activity of the system and it controls the microbial safety of margarine.
Preservatives such as undissociated free benzoic acid at level of 0.05-0.2% is bacteriostatic and fungistatic (mould inhibiting) agents.
e.) Chemical Souring Agents
Organic acid (lactic acid) added as a chemical souring agents also serve as a water-soluble flavor enhancers and heavy metal scavengers. Lactic acid levels of >0.2% also acts as a bacteriostatic agents.
Konu Çiğdem Coşkun tarafından (15-09-2014 Saat 09:03 ) değiştirilmiştir.
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