Influence of combined emulsifier on physical characteristics of fat filling
Jovana Petrović1, Ivana Nikolić1, Ivana Lončarević1*, Biljana Pajin1, Danica Zarić2, Aleksandra Torbica3, R. Omorjan1
1University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Serbia
2Ihis Techno Experts doo, 11080 Belgrade, Serbia
3University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Serbia
original scientific paper
The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated. Emulsifiers were added in concentrations of 0.3, 0.45 and 0.75%, and calculated on the total mass of raw materials. The addition of emulsifiers in concentrations of 0.3 and 0.45% had a significant influence on the textural and rheological parameters of fat filling. These results showed that is not necessary to add a maximum amount of an emulsifier in order to achieve optimal spreadibility and hardness, which is certainly justified from an economic point of view. The addition of emulsifier 2 in 1 caused starchy taste and migration of fat to the surface of fat filling. The sample with 0.45%, which was a combination of two emulsifiers, had the best sensory quality and spreadability characteristics.
Keywords: fat filling, emulsifiers, physical properties