Margarines and spreads

Food Emulsifiers and Their Applications: Second Edition

Volumn , Issue , 2008, Pages 307-326

  Young, Niall ^a   Wassell, Paul ^b  

^a DANISCO A S   (Denmark)

^b Danisco (UK) Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84889955492     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-75284-6_11     Document Type: Chapter

References (20)

1. Berger, K.G., and Idris, N.A. (2005). Formulation of zero-trans acid shortenings and margarines and other food fats with products of the oil palm, J. Am. Oil Chem. Soc. 82: 775-782.
2. Bot, A., Flöter, E., Lammers, J.G., and Pelan, E. (2003). Controlling the texture of spreads. in Texture in Foods Vol.1. Ed. McKenna, B.M. pp 350-372.
3. Britannia Food Ingredients Ltd. (2000). http://www.britanniafood.com
4. Chrysam, M.M. (1996) Margarines and spreads. in Bailey's Industrial Oil and Fat Products, 5th Edition. Vol. 3 Edible Oil and Fat Products and Application Technology. Ed. Hui, Y.H. pp 65-114.
5. Delamarre, S., and Batt C.A. (1999). Food Microbiol. 16, 327-333.
6. Flack, E. (1997). Margarines and spreads. in Food Emulsifiers and Their Applications. Eds. Hasenhuettl, G.L., and Hartel, R.W. pp 270-274.
7. Hernqvist, L. (1988). Fat Science Technology, pp 451-454.
8. Hoerr, C.W. (1960). Morphology of fats, oils shortening, J. Am. Oil Chem. Soc. 37: 539-546.
9. Klemann L., (2004). Kraft Foods Inc., INFORM, April, 231
10. Madsen, J. (2003). Fat Crystallography-A Review. Technical Paper TP 1504-2e, Dansico A/S.
11. Madsen, J., and Als, G. (1968). Sandiness in table margarine and the influence of various blends of tri-glycerides and emulsifiers thereof. ISF. Rotterdam, pp 11-17.
12. Marangoni, A.G. (2005). Fat Crystal Networks. Marcel Dekker, New York.
13. O'Brien, R D. (1998). Fats & Oils: Formulating and Processing for Applications, Technomic, Lancaster, P.A. p 361.
14. Siew, W L., (2002). Understanding the interactions of diacylglycerols with oils for better product performance, Palm Oil Dev. (MPOB) 36: 6-12.
15. Tamstorf, S., Jønsson, T., and Krog, N (1986). The role of fats and emulsifiers. in Baked Products: Chemistry and physics of Baking Materials, Processes and Products, ed. J.M.V. Blanshard. London: RSC, 75-88.
16. Timms, R. (1991). Crystallisation of Fats, Chemistry & Industry (SCI), May 20th, 342-344.
17. van Soest, T.C., de Jong, S., and Roijers, E.C. (1990). J. Am. Oil Chem. Soc. vol 67, pp 415.
18. Wassell, P. (2005). Low trans shortenings 96th AOCS Annual Meeting + EXPO, 1-4th May 2005, Salt Lake City, Utah, USA.
19. Wassell, P., and Young, N.W.G. (2007). Food Applications of trans fatty acid substitues. International Journal of Food Science and Technology 42 (5): 503-517.
20. Yap, P.H., deMan, J. M., and deMan, L. (1989). Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil, J. Am. Oil Chem. Soc. 66 (12): 1784-1791.