Supplementary Materials for Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil

Abstract

Figure S1. Time sweeps at 1 Hz and at 20 °C of a commercial fatty preparation (CFP), a commercial butter (CB) and two formulated margarines (FM8 and FM9). Shear stress (σ) was chosen in the LVR (20 Pa for CB and 200 Pa for CFP, FM8 and FM9). G′, elastic modulus; G″, viscous modulus. Figure S2. Frequency sweeps carried out at 1 Hz and at 20 °C to determine the mechanical spectra of a commercial fatty preparation (CFP), a commercial butter (CB) and different formulated margarines (FM1, FM2, FM4 and FM7). G′, elastic modulus; G″, viscous modulus. Figure S3. Thermograms obtained by DSC; (a) cooling crystallization profile of palm stearin (PS), a commercial fatty preparation (CFP) and one formulated margarine (FM7); (b) cooling crystallization and heating melting profiles of a commercial fatty preparation (CFP). Figure S4. Polarized light microscopy (PLM) images of a commercial fatty preparation (CFP), a commercial butter (CB) and different formulated margarines (FM2, FM4, FM5 and FM8).