EFFECT OF MECHANICAL TREATMENT ON THE HARDNESS OF MARGARINE AND BUTTER

Area of Science:

• Food Science
• Rheology
• Material Science

Background:

• Work-softening is a critical property influencing the texture and spreadability of plastic fats like margarine and butter.
• Understanding the mechanical processes that alter fat structure is essential for product development and quality control.

Purpose of the Study:

• To investigate the work-softening of margarine and butter using perforated plates.
• To evaluate the impact of perforation design and additional mechanical action on fat softening.
• To determine the permanence of softening effects.

Main Methods:

• Margarine and butter were processed through perforated plates with varying perforation sizes and numbers, keeping total perforation area constant.
• The effect of multiple plates and additional mechanical action from a propeller was assessed.
• Work-softening and back-pressure were measured, and softening was evaluated after 8 days of storage.

Main Results:

• Plates with numerous small perforations induced greater work-softening compared to those with fewer, larger perforations.
• Increased work-softening was observed with multiple plates and propeller speeds up to 100 rpm.
• Excessive mechanical action (e.g., 300 rpm propeller speed) yielded diminishing returns in softening and had little lasting effect.

Conclusions:

• Perforation design significantly influences the work-softening of plastic fats.
• While mechanical processing can reduce fat hardness, excessive action does not lead to proportionally greater or permanent softening.
• Optimal processing parameters are crucial for achieving desired texture modification without detrimental effects.