Influence of sunflower and rapeseed lecithin on physical properties of fat filling

Abstract

© 2016 Nova Science Publishers, Inc. Vegetable lecithins are commercially obtained from oil-bearing seeds such as soybeans, sunflower and rapeseed. Soybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. On the other hand, production of sunflower and rapeseed oil makes economically sustainable production of sunflower and rapeseed lecithin and their use as emulsifiers in different confectionery products. This chapter examined physical properties of fat filling produced with oil industry by-products-sunflower and rapeseed lecithin in comparison with widely used emulsifier-soy lecithin. Rheological, textural and thermal properties were determined by rotational viscometry, texture analyser, and differential scanning calorimetry while particle size distribution was analysed using particle size analyser. The obtained results showed similar particle size distribution of fat filling produced with soy, sunflower and rapeseed lecithin within each applied milling time, indicating appropriate production. Regarding rheological properties, fat filling samples with sunflower lecithin had lower values of viscosity and textural parameters compared to samples with soy and rapeseed lecithin at all applied milling time. On the other hand, soy lecithin influenced higher values of mentioned parameters. Prolonging the milling time had no significant influence on termal parameters of fat filling produced with all three type of lecithin where samples with sunflower lecithin began to melt at lower temperatures in relation to samples with soy and rapeseed lecithin.