research of near past decades had established the real nutritional value of
fats and oils. In the former theory the nutritional value of fats and oils
is influenced mainly by the rate of saturated/unsaturated fats. It was ruled
out, and positive, inert or risk physiological effect of every single fatty
acid had been established. The health-care effect of omega-3 fatty acid mainly
by the favourable (<3:1) rate of omega-6/omega-3 was established, as inert
was concerned the saturated C16 fatty acid and the
maximal amount of trans-fatty acids carrying health risk in fats was legally
regulated in some countries. These nutritional-physiological requirements
were mainly fulfilled by margarine producers and the elementary fats were
selected in such a way that they should meet these requirements.
method helps to the producers to quickly determine the amount of the liquid
and solid fat at certain temperature and/or to adjust the technological temperature
parameters. The main steps of our method are: a./ determination of cooling
rate (K min–1) of the crystallizer device;
b./ determination of the rate of liquid/solid fat at 10°C temperature.
This value is used for the determination of the rate of fats and oils as a
function of technology and required consistency firmness (spread ability);
c./ determination of the temperature from the cooling curve where the crystallization
of most part of the fat has finished. This value is used for the determination
of outlet temperature parameter of product coming out from the crystallizer
device for margarines or mixed-fat spreads with water-in-oil system.