Lipids Practical Report Thi Nguyen S3286511

LIPIDS PRACTICAL REPORT THI NGUYEN S3286511
The aim of this practical is to measure different types of plastic fats through creaming or
emulsifying to reflected changes in density with time as air is incorporated with mixing.
The process of creaming is when sugar and fat are beaten together mechanically with the
purpose of incorporating tiny air bubbles into it. When input correctly, the tiny bubbles are
dispersed consistently leading to an evenly distributed rise when baked. With moisture and
heat, the leavening agent releases carbon dioxide that gravitates to the tiny bubbles and
causes the tiny bubbles to expand.
However fats and emulsions containing fat vary with respect to their ability to cream in terms
of the type and proportion of fat crystals, the sugar used to cream the fat and the method of
mixing used.
Fats used in this experiment are margarine, lard, and butter which are classified as plastic
fats.
Butter consist chiefly of the fat of milk, and must also contain curd, milk sugar, and mineral
salts. Lard is fat from the fatty tissue of pigs. They have a firm consistency and granular
texture.
Enable for the fats and sugar to mix together, motors are used to create a firm batter. The two
that were used in this experiment was electric and Bamix mixer. Electric mixers are kitchen
appliance with two blades with different speeds for beating and the Bamix is similar tool
however the Bamix only has one arm blade used for mixing.
The ability to cream fat is directly related to the ratio of solid or liquid phase where there
must be enough liquid oil to form bubbles of air and also enough solid fat to maintain stable
system.
Even though creaming of fat is not directly responsible for the rise in a cake but the absence
of creaming will result in no rise at all.
Creaming uses different types of sugar as well which also plays a significant role in the
quantity of air that is incorporated. The sugar crystals drag the air into the structure and cuts
into the fat creating a site for air bubble formation around the liquid fat.
PROCEDURE
For effect of creaming method:
1. Take a 50ml beaker and weigh it with water and without water. Find the volume by
subtracting the empty weight from the corresponding to the beaker with filled with
water. Assuming 1ml=1cm3
2. Take 2 bowls of 100g of cake Margarine
3. Take 2 bowls of 100g of butter
4. Label them as: cake margarine @ bamix (high) and cake margarine @ bamix(low)
Butter @ bamix (high) and butter @ bamix (low)
5. To each of the mixing bowl add 100g of medium granulated sugar
6. Mix the fat with a bamix mixer for 3 minutes
7. Remove samples of the creamed fat to fill the 50ml glass beaker and weigh it.
8. Calculate the density as follows density=weight of mixture/volume if mixture
9. Return the sample to the mixing bowl and repeat the procedure after additional 3, 6
and 9 minutes of mixing.
10. For each fat plot a curve of density versus creaming time and evaluate the effect of
creaming time on density of the mixtures studied.
For effect of crystal habit of fat:
1. Repeat step 1
2. Take 1 bowl of 100g of lard and another bowl of 100g of butter
3. With those bowls repeat step 5-10
RESULTS AND DISCUSSION

EFFECT OF CREAMING TIME:
Density (g/ml)
butter
Sugar type: medium granulated sugar
Mixer/speed: Bamix @ high
Mixing Weight Volume Density
time mix (g) mix(ml) (g/ml)
3 73.7 1.12
6 77.1 65.9 1.17
9 79.1 1.20
12 78.6 1.19
cake margarine
3 79.1 1.20
6 79.6 65.7 1.14
9 82.2 1.18
12 82.4 1.17
Cake margarine
Mixer/speed: electric beater @ high
3 95.1 0.95
6 84.3 65 1.02
9 77.4 1.05
12 72.1 1.08
Butter
Mixer/speed: electric beater @ high
3 96.4 0.97
6 89 67.7 0.96
9 84 0.95
12 79 0.95
Figure 1
4.5
3.5
butter @electric mixer
3 high
cake margarine @electric
2.5
mixer high
2 cake margarine @bamix
high
1.5 butter @ bamix high
0.5
0
3 6 9 12
Time (minutes)
Lard
Figure 2
Mixing Weight volume Density In figures (1) and (2) which compares the effect of
3 76.9 0.91
creaming time, the density shows a very small increase in
6 85.3 64.9 1.04 all the mixtures. The process of creaming increase the
9 74 0.87 tempreture which also increases the density which is a
12 73.7 0.86 reason for the increase on the graph (2).
cake margarine
The exact time of proper creaming depends on different
factors including which mixer used and tempreture.
time mixtur mixture (g/ml)
e (g) (ml) Which ever mixers is used the density will be different. For
3 108 1.07 electric mixer, it is shown that the butter gives a higher
6 105 69.6 1.04
density then the cake margarine while the bamix mixer
9 103 1.01
12 102 0.99
gives cake margaine a higher density than butter.
lard
Mixer/speed: electric mixer @ high
Mixing Weight Volume Density EFFECT OF CRYSTAL HABIT OF FAT:
time mixtur mix (ml) (g/ml) Density (g/ml)
e (g)
3 86.3 1.07
6 82.4 68.7 1.09
9 83.4 1.05
12 80.4 1.03
butter
Mixer/speed: electric mixer @ high
time mix (g) mixt (ml) (g/ml)
3 78 1.12
6 74.2 69.4 1.08
9 66.2 0.95
12 64 0.92
butter
Mixer/speed: Bamix@ high
time mix(g) mix (ml) (g/ml)
3 68.2 1.04
6 50.8 65.4 0.76
9 49.0 0.74
12 48.8 0.74
4 butter @ electric mixer

high
lard @ electric mixer high
3
butter @ bamix high
cake margarine @ bamix
2 high
Lard @ bamix high
1
0
3 6 9 12
Time (minutes)
Figure 4
Table figure 3 and graph figure 4 shows the effects of crystal habits of fat. That is, comparing
the behaviour effects of different types of fat associated to density.
The highest density of all the mixtures is the butter with medium granulated sugar with
electric mixer on high and lowest is lard with medium granulated sugar with Bamix mixer on
high.
Butter used with electric mixer is high in density when mixed because the butter is soft
enough to blend easily but firm enough to keep its shape; also butter is very good at
stretching enabling to hold a lot of air giving the batter a higher rise in the end product.
Lard has larger fat crystals which means trying to blend with other ingredients are a lot harder
and the sugar are working tougher to cut through to incorporate air within it.
Figure 3
Effect of creaming method:

cake margarine
Mixer/speed: electric mixer @ medium
LIPIDS PRACTICAL
time mix (g) REPORT
mix(ml) (g/ml) THI NGUYEN S3286511
3 75.2 1.09
6 67.8 68.5 0.98
Figure 6
9 56.4 0.82
12 58.9 0.86
butter
Sugar type: medium granulated sugar 4.5
Mixer/speed: electric mixer @ medium 4
Mixing Weight Volume Density 3.5 butter @ bamix high
time mix (g) mix(ml) (g/ml) 3 cake margarine @
3 94 1.47 2.5 bamix low
6 90 65.7 0.91 2 butter @ bamix low
9 80.3 0.84 1.5 cake margaine @
1 bamix high
12 78.3 0.85
0.5
cake margarine
3 6 9 12
Mixer/speed: electric mixer @ low Time (minutes)
Mixing Weight Volume Density Figure 7
3 75.2 1.10
68.5
There is a lot of data coming from the creaming method.
6 65.6 0.95
9 59.1 0.86
In figure (6) & (7) above there is a clear pattern between
12 54.9 0.80 the two different mixers; the electric mixer gives a higher
butter density in all the mixture of fats and sugar than those used
Mixer/speed: electric mixer@ low
by the Bamix mixer. This is due to the blades of the
Mixing Weight Volume Density electric mixer that has more surface area to beat the air into
3 90.2 0.97 the fat which then trapped by the fat. The mechanism of
6 85.2 67.7 0.95 the Bamix of incorporating air is to some extent slowed
9 75.3 0.88 down because it has smaller, fine cutting blade which are
12 74.4 0.88 not exposed to the air as much as the electric mixer.
Cake margarine
Mixer/speed: Bamix @ high Out of all of the mixtures the greatest density shown in
Mixing Weight Volume Density both figure (6) and (7) is the Cake margarine with medium
time mix (g) mix (g/ml)
3 65.5 1.01 granulated sugar used with electric mixer on high and the
6 63 64.7 0.97 lowest density is the cake margarine with medium
9 67.1 1.04 granulated sugar with a Bamix mixer on high. These
12 63.9 0.99
results are expected as this follows the theoretical method
butter medium granulated sugar
Mixer/speed: Bamix @ low of the creaming process.
time
3
mix (g)
43.3
mix (g/ml)
0.73
In terms of baking the mixing speed should be moderate. If
6 47.6 64.7 0.74 mixing speed is on high, friction warms the ingredients too
9 58 0.90 much which causes not as many formed air cells and those
12 59.5 0.86 that do form tend to be more coarse and uneven.
cake margarine
Mixer/speed: Bamix @ low Density (g/ml)
3 91.2 1.40
6 43.4 64.7 0.67
9 57 0.89
12 62.2 0.96
butter
3 76 1.19
6 77 64 1.20
Effect of sugar type: figure 8
BAMIX @ HIGH
Mixing time Weight mixture Volume Density (g/ml)
(g) mixture (ml)
Cake margarine 3 74.9 67.6 1.11
Extra course
Butter 3 74.1 1.09
Medium gran.
Cake margarine 3 74.5 1.09
Extra fine 68.6
Butter 3 77.1 1.13
Extra fine

Medium grand 67.8
Butter 3 77.8 1.15
Extra Course
ELECTRIC MIXER @ HIGH figure 9
Mixing time Weight mixture Volume Density (g/ml)
(g) mixture (ml)
Extra course
Medium course
Caster sugar
Butter 3 140.5 1.21
Extra course 66.5
Butter 3 114.4 1.20

Medium course
Butter 3 107.7 1.08
Caster sugar
Sugar is important
in creaming as well, this is because sugars are used to cut through fat to create air bubbles
and also absorb water thus the mixture has a balanced mositure within it.
Figure 8 and figure 9 gives a result for the effect of sugar type. The highest density shown in
the tables is butter with extra course sugar on an electric mixer on high.
This is suprising as extra course sugar is very bulky in texture and is very poor in volume, it
is very difficlt to cream which leaves to assume that using extra course sugar has lower
density.
The sugar that should given a higher density is medium granulated sugar as this type of sugar
is smaller in size which lets the sharp edges of the crystal to break into the fats to entrap air
bubbles meaning this sugar together with fats is easily dissolved when creaming.
The lowest density in here is shared with a few other types of sugar; the butter & caster sugar
, cake margarine & castor sugar, and cake margarine & extra course sugar all with an electric
mixer, giving the vaule of 1.08 shown in the table in figure 9. This is quite random as castor
sugar should be given a higher density yet there were two mixtureswith castor sugar was
positioned as low density.
However, the density difference can be due to the different types of fat used with the sugar
types.
On average, looking at the comparision between the two electric mixer and Bamix mixer, it
can be seen that the electric mixer gives a higher density value than the bamix which in terms
of the theroy of mechanic process is correct.
Within the practical there were many problems that have been stumbled upon when
creaming. These problems can have a big or little effect on the calulation when looking for
density.
One problem that could pose a problem is the inaccaracy of the weighing. That is, when the
mixture is weighed after a certain time in a beaker. The problem can be due to the amount of
mixture that can fit inside the beaker. There have been times where it was to tell if the
mixture has filled up the beaker from top to bottom because the mixture was very thick and
had a lot of air inside.
Another problem that can occur is the timing of the creaming. Sometimes if creaming goes
off a few seconds further the density can change which can give an inaccurate reading on the
weigh. This is a likely problem with those who relied on the clock instead of a timer.
The calulation itself is posed as a problem as there were many vaules to calulate, it is easy to
miscalulate some numbers which can cause a very differnt result in the end.
Conclusion
Overall, comparing with all the graphs and our knowledge on creaming the electric mixer has a higher
capacity to cream fat with an equal importance on the type of sugar used in the process. The
efficiency of creaming results from different factors including sugar crystal size, fat type, temperature,
and mechanical beaters.
Castor sugar and medium granulated sugar is the better choice for creaming as they have smaller and
irregular crystal edges enabling them to cut through fats effectively so that air bubbles can be formed
inside.
Depending on the butter used, the properties of each functions differently when creamed. Because
butter melts quite easily but enough to hold its shape allows for better creaming which is why butter is
also a better choice to use.
When using an electric mixer, setting it on high will give a better effect on creaming as well as the
creaming time. However through knowledge, setting on high will cause friction and damage air
bubbles.
REFERENCES
http://www.indiacurry.com/faqhints/creamingfatandsugar.htm
Bennion, EB., & Bamford, G.S.T. (1997). The technology of cake making (p 31-47) Chapman & Hall,
London.
The spin on sticks," by Janice Matsumoto. Restaurants & Institutions, March 1, 2000.Vol.110, Issue 6,
page 95
“Food engineering aspects of baking sweet goods”, Edited by servet Gulum sumnu and serpil sahin
(2008)
Practical baking, Wiliam J sultan, third edition 1983

Lipids Practical Report Thi Nguyen S3286511

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LIPIDS PRACTICAL REPORT THI NGUYEN S3286511

RESULTS AND DISCUSSION

4 butter @ electric mixer

Effect of creaming method:

Effect of sugar type: figure 8

Cake margarine 3 75.4 1.11

Butter 3 114.4 1.20

Practical baking, Wiliam J sultan, third edition 1983

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