Month: February 2020

All lubricants leak somewhat from their machinery. While this fairly innocuous in most applications, they may contaminate the food in the food-processing industry. The challenge is therefore to find a lubricant that meets its mechanical requirements and also the health standards. In recent years, due to the global establishment and implementation of Hazard Analysis and … Read more

All lubricants leak somewhat from their machinery. While this fairly innocuous in most applications, they may contaminate the food in the food-processing industry. The challenge is therefore to find a lubricant that meets its mechanical requirements and also the health standards. In recent years, due to the global establishment and implementation of Hazard Analysis and … Read more

Mineral-based or petroleum-based lubricants are detrimental to the environment, as they are not easily biodegradable and are toxic towards aquatic organisms, and based on a non-renewable resource. Due to increasing global environment awareness, a keen search for more environmental-friendly lubricants is being made. Lubricants comprise 97%-98% base fluids with 2% performance additives. For better environmentalfriendliness, … Read more

Whipped topping is similar to other whippable emulsions, such as whipping cream and ice cream – they are all emulsions of oil-inwater. Creams are of three types – dairy, imitation and low fat. They are packed after either pasteurization or ultra high temperature (UHT) treatment. Palm-based whipped topping (PT) was formulated similar to ordinary dairy … Read more

Interesterification (IE) is a powerful tool for modification of the physical and chemical properties of oils and fats. IE involves redistribution and interchange of fatty acids (FAs) within and between the triacylglycerol molecules, which make up all oils and fats. The result is a significantly changed melting and crystallization behaviour. No changes occur to the … Read more

The shortening for multi-layer bread is specially designed to facilitate lamination of the dough in the baking of puff pastry products (Figure 1). Multi-layer bread is a unique traditional breakfast delicacy in Izmir, Turkey. As a staple, up to three pieces can be consumed per meal (each piece weighing 120 to 150 g). The bread is … Read more

Bakery products were improved significantly when emulsified shortening was introduced in 1933 (Hui, 1996). Pure vegetable shortenings were accepted as premium products both by housewives and the commercial bakers due to their uniform white colour and smooth texture that improves stability, creaming properties and bland taste. The advance in technology, especially in the food service … Read more

Pastry used for tarts is referred to as sweet short crust pastry (Figure 1). Pastry doughs vary according to the type of final product intended. For instance, the crust for a pre-cooked custard pie should be different from the crust for a fruit filled pie. While the basic ingredients for most pastry doughs are similar, … Read more

Bakery fats are used in a variety of bakery applications for specific functions to produce different products (Figure 1). The properties can be tailor-made to suit the application for which it is intended. A fat for crumble pastry should have a certain consistency to facilitate mixing of ingredients together. It should be able to coat … Read more

Fudge sauce is an ideal topping for ice cream and cold desserts (Figure 1). It is also used in bakeries and dairy industries for flavouring, dipping and also for inclusion in filling cream and chilled desserts such as yoghurt. Fudge sauce tastes like milk chocolate and is the second most popular topping after chocolate syrup (Schuman, … Read more