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- W2057606018 abstract "The effects of chemical or enzymatic interesterification on the physical and sensory properties of butterfat-based (100% butterfat and an 80%–20% butterfat–canola oil blend) spreads were evaluated. Solid fat content (SFC) increased for chemically interesterified (CIE) butterfat above 10°C while enzymatic interesterification (EIE) systematically lowered SFC in the range 5–40°C compared to non-interesterified (NIE) butterfat. Softening points increased for CIE blends and decreased for EIE blends versus NIE blends. Cone penetrometry indicated increases in penetration depths for both EIE and CIE blends relative in their counterparts, the latter having the highest penetration depths. Cold-spreadability evaluated by a trained panel correlated well with cone penetrometry data. Intensity of butter-like flavour was found to decrease following CIE and EIE. Interesterification was found to be an excellent method of improving butter’s cold spreadability." @default.
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- W2057606018 title "The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads" @default.
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- W2057606018 doi "https://doi.org/10.1016/s0963-9969(98)00100-8" @default.
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