Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

Abstract

ABSTRACTIn order to broaden the use of chicken fat (CF), a new shortening was developed using stearin fractions of CF as a raw material. The CF was mixed with different base oils, and the compatibility, plasticity, and polymorphism of the mixture were analyzed. The influence of emulsifiers on the water-absorbing and air-absorbing abilities, and rheology of the CF-based shortening was studied. The mixtures of CF with palm oil at a mass ratio of 7:3 and CF with beef tallow at a mass ratio of 5:5 exhibited good compatibility, plasticity for baking, and crystal structure. By analysis of water-absorbing and air-absorbing abilities, the optimal amount of emulsifiers in both mixtures was determined as 1%, and the ratios of distilled monostearate, SPAN 60, and lecithin were determined to be 0.45:0.45:0.1 and 0.45:0.1:0.45 in the mixtures of CF with palm oil and CF with beef tallow, respectively. Different emulsifiers had significant effects on the rheological properties of CF-based shortenings. In addition, mixed emulsifiers had greater effects on the water-absorbing and air-absorbing abilities of the shortening than single emulsifier.Abbreviations: BT: Beef tallow; CF: Chicken fat; DMS: Distilled monostearate; DSC: Differential scanning calorimeter; HPO: Hydrogenated palm oil; PO: Palm oil; POO: Palm oil olein; POS: Palm oil-based shortenings; PS: Palm stearin; SFC: Solid fat content; SMP: Slip melting point; XRD: X-ray diffraction.