1973 Volume 20 Issue 6 Pages 271-279
The effect of four kinds of emulsifiers on the creaming and water-sorption quality in edible solid fats was investigated. Addition of Homotex or Tween 80 increased the creaming value and showed the effect of tempering. Although the samples added with Span 80 or Span 20 showed no different tendency from control which did not contain emulsifier at the initial stage of creaming but showed good continuance.
Hardened soybean oil and hardened whale oil added with Homotex showed good water-sorption quality but beef tallow did not. Addition of Span 80, Span 20 or Tween 80 was undesirable for water-sorption quality and there was no effect depending on the amount of emulsifiers added.
