Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

FAT CRYSTALS AND THE FLOW RHEOLOGY OF BUTTER AND MARGARINE.

C Parkinson1, P Sherman1, S Matsumoto1

  • 1Unilever Research Laboratory, The Frythe, Welwyn, Hertfordshire, England.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Search for Leptonic Decays of Dark Photons at NA62.

Physical review letters·2024
Same author

Development and psychometric validation of the gum health experience questionnaire.

Journal of clinical periodontology·2023
Same author

Search for Lepton Number and Flavor Violation in K^{+} and π^{0} Decays.

Physical review letters·2021
Same author

Artificial intelligence in radiation oncology: A review of its current status and potential application for the radiotherapy workforce.

Radiography (London, England : 1995)·2021
Same author

Assessment of brominated flame retardants in a small mixed waste electronic and electrical equipment (WEEE) plastic recycling stream in the UK.

The Science of the total environment·2021
Same author

Interim <sup>18</sup>F-FDG Positron Emission Tomography/Computed Tomography During Chemoradiotherapy in the Management of Cancer Patients: a Response.

Clinical oncology (Royal College of Radiologists (Great Britain))·2019

This study measured the viscosity of fat crystals in butter and margarine using a rheogoniometer. Findings reveal fat crystal shapes, aiding in predicting spreadability characteristics.

Area of Science:

  • Food Science
  • Materials Science
  • Rheology

Background:

  • Understanding the rheological properties of fats is crucial for food product development.
  • Fat crystal structure significantly influences the texture and spreadability of dairy and fat-based products.

Purpose of the Study:

  • To determine the axial ratios of fat crystals in butter and margarine.
  • To correlate fat crystal morphology with rheological behavior.
  • To provide a basis for predicting the spreadability of butter and margarine.

Main Methods:

  • Fat crystals were extracted from butter and margarine using 1% Aerosol O.T.
  • Viscosity measurements were performed using a Weissenberg Rheogoniometer.
  • Brodnyan's equation for non-spherical particles and exponential viscosity equations were applied to the data.

Related Experiment Videos

Main Results:

  • The axial ratios of margarine fat crystals were determined to be between 3.05 and 3.94.
  • Fat crystals from butter exhibited axial ratios intermediate to those of margarine.
  • The study established a method to calculate high-shear viscosity based on liquid oil viscosity and water content.

Conclusions:

  • The axial ratios of fat crystals provide insights into the rheological properties of butter and margarine.
  • The developed method can predict the viscosity and spreadability of these products.
  • This research contributes to the understanding of fat crystallization and its impact on food texture.