Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties
| Autor: | Fernando Leal-Calderon, Jean-Michaël Vauvre, Brice Kauffmann, Mathilde Bayard, Maud Cansell |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
chemistry.chemical_classification
Polarized light microscopy Fatty acid Esters General Medicine Fatty Acids Nonesterified Microstructure Nanostructures Analytical Chemistry law.invention Palmitic acid Butyric acid chemistry.chemical_compound Milk chemistry Chemical engineering law Tripalmitin Anhydrous Animals Crystallization Food Science |
| Zdroj: | Food Chemistry. 366:130533 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2021.130533 |
| Popis: | We performed a multiscale study to understand the impact of pure exogenous compounds at low concentration on the crystallization of triacylglycerols (TAGs) in anhydrous milk fat (AMF). We selected butyric acid, an inhibitor of crystallization, and palmitic acid, a promotor, to investigate the influence of the chain length. Tripalmitin was also used as a promotor to assess the impact of fatty acid esterification. Melted blends containing the additives (1 wt%) were quenched at 25 °C. X-ray scattering data showed that AMF TAGs crystallized directly in the β’-2L form. The presence of additives did not modify the nanostructure of TAG crystals. However, they significantly altered the microstructure of AMF, as revealed by polarized light microscopy and rheology. This study emphasizes the interest of a multiscale approach to gain knowledge about the behavior of complex fat blends and of the use of modulators at low concentration to monitor their textural properties. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect