What Is Solid Fat Content Of A Fat And Oil?

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Solid fat content of a fat and oil decides its applications and usages. The ratio of the solid phase to the liquid phase is main criteria when considering the functionality of the fat and oil in wheat dough. Empirical measure of SFC is Solid Fat Index (SFI) which is the ratio of solid fat to the total fat. SFI determines the functional performance and textural quality of fats and fat containing products (Lai and Lin, 2006). It impacts the spreadability of a fat. According to Richard (1968), creaming characteristics are traceable to the composition of the solid portions of the shortenings. The cookie produced with fat and oil having higher solid fat content had higher breaking force. The liquid component of the fat and oil delivers good lubricating function which improves the mixing process and solid component of the fats and oils entraps air bubbles during mixing. With efficient mixing, more …show more content…

Polymorphism is the ability of a compound to exist in more than one crystalline form. Fats and oils possess three typical polymorphic forms  (alpha), β′ (beta prime) and β (beta). Each form varies in their crystalline structure, free energy and other physical and chemical properties but their chemical composition remain same. The polymorphism is primarily important in baked products because consistency, plasticity and other physical properties depend on polymorphic forms which are formed during processing of food product. Each polymorphic form of same fat has its characteristic melting point, resolidification point, heat of crystallization, specific volume and X-Ray spacing. Each form has different morphology and they may be dense, opaque crystals or transparent crystals. Physical properties of fats and oils are greatly influenced by polymorphism. Table 4 summaries the physical properties of three typical polymorphic forms of fats and

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