Effects of canola oil dilution on anhydrous milk fat crystallization and fractionation behavior
| Autor: | Alejandro G. Marangoni, Heidi D. Batte, Amanda J. Wright |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
food.ingredient
Time Factors Chemical Phenomena 030309 nutrition & dietetics Food Handling Centrifugation Fractionation Chemical Fractionation law.invention Fats Fatty Acids Monounsaturated 03 medical and health sciences 0404 agricultural biotechnology food law Genetics Animals Crystallization Canola Triglycerides 0303 health sciences Chromatography Chemistry Chemistry Physical Fatty Acids food and beverages 04 agricultural and veterinary sciences Microstructure 040401 food science Dilution Cold Temperature Milk Polymorphism (materials science) Chemical engineering Solubility Anhydrous Animal Science and Zoology Rapeseed Oil Food Science |
| Zdroj: | Journal of dairy science. 88(6) |
| ISSN: | 1525-3198 |
| Popis: | Blends of anhydrous milk fat (AMF) and canola oil (CO) were cooled from 35 to 5 degrees C at 0.1 degrees C/min, held for 24 h, and centrifuged to separate the liquid and crystalline fractions. The blends' crystallization behaviors and microstructures depended on the level of CO present. Onset and half times of crystallization reflected a slower crystallization mechanism at higher levels of CO dilution. These differences were accompanied by a change in microstructure from large spherulites to smaller particles. The biggest change occurred between the 1:4 and 1:5 blends. Canola oil dilution also influenced the polymorphism of milk fat. Whereas only the beta' polymorph was observed in the crystallized 1:2 blend, the beta polymorph predominated in the 1:8 blend. Some solubilization of AMF solids into CO was observed. This increased gradually with increasing CO concentration. Compositional analysis revealed the exchange of AMF and CO species between the liquid and crystalline fractions. The crystalline fractions were slightly enriched in AMF triacylglycerols, particularly with the more dilute blends (1:7 and 1:8). Large amounts of oil were trapped in the crystalline fractions, particularly for the concentrated AMF:CO blends where the beta' crystals and spherulitic microstructures were observed. Although the solid fat content profiles of the fractionated blends were marginally higher than those of the starting blends, the samples were very soft and oily. This strategy of using CO to fractionate milk fat was limited by the poor separation of solids and liquid during centrifugation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|