FOOD 2400 Lecture Notes - Lecture 5: Mayonnaise, Spreadability, Brownian Motion

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2400
• Professor: Yoshi Mine

Document Summary

Linoleic is hydrogenated faster that oleic acid (but is dependent on the catalyst and operating parameters: the major factor in determining selectivity and isomer formation during hydrogenation is the concentration of hydrogen adsorbed on the catalyst. Interesterification: physical characteristics of fats are affected not only by the nature of constituent fatty acids, but also by their distribution in the tag molecule. Interesterification also known as randomization, since it involves ester interchange with a single tag molecule (intraesterification), as well as ester exchange among different molecules: ex. Interesterifi(cid:272)atio(cid:374) (cid:272)a(cid:374) also (cid:271)e used to produ(cid:272)e (cid:862)te(cid:272)h(cid:374)i(cid:272)al (cid:373)o(cid:374)ogly(cid:272)erides(cid:863) using an excess of glycerol. Waals: these are weak bonds and can be broken by shearing or kneading, but upon standing the bonds reform, a property known as thixotropic, cooling rate is a critical factor during crystallization. It determines the sfc, crystal shape and size: when crystallization is rapid or the crystallization.