Butter and margarine is related to its firmness. Firmness is directly related to fatty acid composition and storage temperature. Saturated animal fats, such as those found in butter, result in a firmer product. Lower temperatures increase the fat solidity.
The LFRA uses distance as its target measure. Stress Relaxation tests can be run by deforming the sample to a set distance, then monitoring the decrease in load over time as the distance is held constant.
Samples were removed from refrigeration at <8°C and tested within their original packaging. 3 readings from each sample were taken and average values for each parameter calculated.
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