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Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products

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dc.contributor.authorMd. Jahurul Haque Akandaen_US
dc.contributor.authorNorazlina M.R.en_US
dc.contributor.authorAzzatul F.S.en_US
dc.contributor.authorSharifudin Shaaranien_US
dc.contributor.authorHasmadi Mamaten_US
dc.contributor.authorJau Shya Leeen_US
dc.contributor.authorNorliza J.en_US
dc.contributor.authorMansoor A.H.en_US
dc.contributor.authorJinap Selamaten_US
dc.contributor.authorFiroz Khanen_US
dc.contributor.authorPatracia Matanjunen_US
dc.contributor.authorMd Zaidul Islam Sarkeren_US
dc.date.accessioned2024-05-29T02:26:15Z
dc.date.available2024-05-29T02:26:15Z
dc.date.issued2020
dc.date.submitted2022-4-27
dc.descriptionFood Reviews International Open AccessVolume 36, Issue 6, Pages 601 - 625en_US
dc.description.abstractHard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low‐cost industrial products are regarded as raw materials in lipid technology. They can behave as modifiers in crystallization processes, acting as preferential nuclei for ordering crystal lattices and inducing specific polymorphic patterns because of their homogeneous TAGs. Adding hard fats, such as mango, illipe, kokum, sal, shea, rambutan, palm oil, palm kernel oil, and sunflower oil, into other oils is beneficial as it increases their compatibility for uses in fat-based products, especially confectionery products. The addition of hard fats has a significant effect on the rate of crystallization, significantly decreasing the induction time for nucleation and leading to a higher hardness, and increases the thermal resistance for applications in fat-based products. The aim of this article is to review the changes in the physicochemical and thermal properties of hard fats and their mixtures obtained by fractionation, enzymatic interesterification and blending, which broaden their applicability in the food industry.en_US
dc.identifier.citationMd. Jahurul Haque Akanda , Norazlina M.R. , Azzatul F.S. , Sharifudin Shaarani , Hasmadi Mamat , Jau Shya Lee , Norliza J. , Mansoor A.H. , Jinap Selamat , Firoz Khan , Patracia Matanjun & Md Zaidul Islam Sarker (2020) Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products, Food Reviews International, 36:6, 601-625, DOI: 10.1080/87559129.2019.1657443en_US
dc.identifier.doi10.1080/87559129.2019.1657443
dc.identifier.epage625
dc.identifier.issn1525-6103
dc.identifier.issue6
dc.identifier.other2443-9
dc.identifier.spage601
dc.identifier.urihttps://www.tandfonline.com/doi/abs/10.1080/87559129.2019.1657443?journalCode=lfri20
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10584
dc.identifier.volume36
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.ispartofFood Reviews Internationalen_US
dc.subjectconfectionery products; Hard fats; physicochemical properties; thermal propertiesen_US
dc.titleHard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Productsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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