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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Main Authors: 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
Format: Article
Language:English
English
Published: Taylor and Francis Inc. 2019
Subjects:
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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recordtype eprints
spelling 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
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