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Zhu H, Si X, Wang Y, Zhu P, Pang X, Wang X, Fauconnier ML, Ju N, Zhang S, Lv J. Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation. J Dairy Sci 2023; 106:6655-6670. [PMID: 37210356 DOI: 10.3168/jds.2022-22970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 04/14/2023] [Indexed: 05/22/2023]
Abstract
In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular-weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular-weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller. The triglycerides were presented as the mixture crystal forms (α, β', and β crystal) in 25 S, AMF, and their distilling products, and it was transformed gradually to a single form as the increasing of distilling temperature. Moreover, the accumulated pattern of triglycerides was double chain length in 25 S, AMF, and their distilling products. These results provide a new approach to obtain the milk fat fractions with different properties, and the findings of this study enrich the theoretical basis of milk fat separation in practical production.
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Affiliation(s)
- Huiquan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Xin Si
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Panpan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaodan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Ning Ju
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China.
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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Grigaliūnaitė I, Ruiz-Méndez MV. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516465 DOI: 10.1016/bs.afnr.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Today, regulations and consumer awareness demand production technologies with minimum impact on the environment and maximum utilization of available resources. In the field of lipids, two well-known technologies for avoiding the use of organic solvents and chemicals stand out: supercritical (Sc) fluids and short path distillation (SPD). To date, both technologies involve high operating costs that have limited their application to selected high value-added products which are high temperature sensitive. However, improvements in process control and materials make further implementation of these techniques possible. In this chapter, an integrative review has been carried out with the aim of compiling the literature on the application of these technologies to lipid extraction, micronization and fractionation of liquid mixtures. Special attention has been paid to the separation of compounds by both technologies: deacidification, partial purification of acylglycerol compounds, isolation of unsaponifiable compounds and separation of toxic and polluting compounds.
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3
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Mohan MS, O'Callaghan TF, Kelly P, Hogan SA. Milk fat: opportunities, challenges and innovation. Crit Rev Food Sci Nutr 2020; 61:2411-2443. [PMID: 32649226 DOI: 10.1080/10408398.2020.1778631] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Milk fat is a high-value milk component that is processed mainly as butter, cheese, cream and whole milk powder. It is projected that approximately 35 million tonnes of milk fat will be produced globally by 2025. This surplus, enhances the need for diversification of milk fat products and the milk pool in general. Infant milk formula producers, for instance, have incorporated enzyme modified ("humanised") milk fat and fat globule phospholipids to better mimic human milk fat structures. Minor components like mono- and di-glycerides from milk fat are increasingly utilized as emulsifiers, replacing palm esters in premium-priced food products. This review examines the chemistry of milk fat and the technologies employed for its modification, fractionation and enrichment. Emerging processing technologies such as ultrasound, high pressure processing, supercritical fluid extraction and fractionation, can be employed to improve the nutritional and functional attributes of milk fat. The potential of recent developments in biological intervention, through dietary manipulation of milk fatty acid profiles in cattle also offers significant promise. Finally, this review provides evidence to help redress the imbalance in reported associations between milk fat consumption and human health, and elucidates the health benefits associated with consumption of milk fat and dairy products.
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Affiliation(s)
- Maneesha S Mohan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Tom F O'Callaghan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Phil Kelly
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Sean A Hogan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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4
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Berti J, Grosso NR, Fernandez H, Pramparo MC, Gayol MF. Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3478-3484. [PMID: 29314061 DOI: 10.1002/jsfa.8866] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/22/2017] [Accepted: 12/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Anhydrous milk fat (AMF) is a valuable ingredient in several industries, but its cholesterol content is a disadvantage because it is associated with several diseases. The objective of this study was to remove the largest possible amount of cholesterol from AMF by molecular distillation and to analyze the sensory properties of the obtained product. AMF was subjected to various molecular distillation arrangements. RESULTS The first set of experiments involved molecular distillations performed over a range of evaporation temperatures. Then, according to the outcome of the first set of experiments, a second set of experiments was carried out in order to study the effect of the feeding flow rate. Finally, the number of distillation stages was modified. CONCLUSION The best results were obtained in a three-stage arrangement, in which ∼60% of cholesterol was removed with a 30.48% distillate yield. The sensory properties of this distillation cut were also the most similar to those of the untreated milk fat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Julia Berti
- Facultad de Ingeniería, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina
| | - Nelson R Grosso
- Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Córdoba, Argentina
| | - Héctor Fernandez
- Facultad de Ciencias Exactas, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina
| | - María C Pramparo
- Facultad de Ingeniería, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina
| | - María F Gayol
- Facultad de Ingeniería, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina
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5
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Buyukbese D, Rousseau D, Kaya A. Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1396476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Dilek Buyukbese
- Department of Chemistry, Faculty of Natural and Applied Sciences, University of Gaziantep, Gaziantep, Turkey
| | - Derick Rousseau
- Department of Chemistry and Biology, Faculty of Science, Ryerson University, Toronto, Ontario, Canada
| | - Ahmet Kaya
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
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Ramel PR, Co ED, Acevedo NC, Marangoni AG. Structure and functionality of nanostructured triacylglycerol crystal networks. Prog Lipid Res 2016; 64:231-242. [DOI: 10.1016/j.plipres.2016.09.004] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/28/2016] [Accepted: 09/29/2016] [Indexed: 12/20/2022]
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7
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Ramel PR, Marangoni AG. Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions. RSC Adv 2016. [DOI: 10.1039/c6ra07114g] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The microstructure and crystallization kinetics of binary and ternary mixtures of milk fat fractions during isothermal crystallization at 5, 15, and 20 °C were characterized using polarized light microscopy and the Avrami model.
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Affiliation(s)
- Pere R. Ramel
- Department of Food Science
- University of Guelph
- Guelph
- Canada N1G 2W1
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8
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Marikkar JM, Yanty NA, Shuhaimi M. Effect of fractional crystallization on composition and thermal properties of engkabang ( Shorea macrophylla) seed fat and cocoa butter. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.023213] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Álvarez JG, Alonso JJM, Llorente DD, Velasco CB, Álvarez MDG, Abrodo PA, Gomis DB. Multivariate Characterization of Milk Fat Fractions by Gas Chromatography. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0915-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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10
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Arzate-Martínez G, Jiménez-Gutiérrez A, García HS. Experimental Analysis and Modeling of the Separation of Triacylglycerol and Free Fatty Acid Mixtures Using Molecular Distillation. Ind Eng Chem Res 2011. [DOI: 10.1021/ie200096q] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Guillermo Arzate-Martínez
- UNIDA, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz, Ver. 91897 México
- Departamento de Ingeniería Agroindustrial, Universidad Politécnica de Guanajuato, Avenida Universidad Norte S/N, Loc. Juan Alonso, Cortazar, Gto. 38483 México
| | - Arturo Jiménez-Gutiérrez
- Departamento de Ingeniería Quimica, Instituto Tecnológico de Celaya, Avenida Tecnológico y A. García Cubas S/N, Col. Alfredo B. Bonfil, Celaya, Gto. 38010 México
| | - Hugo S. García
- UNIDA, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz, Ver. 91897 México
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11
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12
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Vázquez L, Akoh CC. Fractionation of Short and Medium Chain Fatty Acid Ethyl Esters from a Blend of Oils via Ethanolysis and Short-Path Distillation. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1571-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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13
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Craven RJ, Lencki RW. Rapid analysis of acylglycerols in low molecular weight milk fat fractions. Lipids 2007; 42:473-82. [PMID: 17404768 DOI: 10.1007/s11745-007-3044-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2006] [Accepted: 02/21/2007] [Indexed: 11/26/2022]
Abstract
A suitable analytical method was required to facilitate development of an industrial-scale short-path distillation (SPD) process. Short-path distillation produces milk fat distillates (MFD) enriched in low molecular weight milk fat components-viz. free fatty acids, monoacylglycerols, diacylglycerols, cholesterol and low molecular weight triacylglycerols. In this case, solid-phase extraction (SPE) was considered a better alternative than thin-layer chromatography for separating polar and apolar lipid components in MFD samples due to its speed and near-complete recoveries. Solid-phase extraction of MFDs yielded two fractions, both of which are sufficiently pure for subsequent analysis by gas chromatography. This procedure provided rapid and complete chemical characterization (including mass balances) of low-molecular weight milk-fat fractions.
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Affiliation(s)
- R J Craven
- Department of Food Science, University of Guelph, N1G 2W1, Guelph, ON, Canada
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14
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Lopez C, Bourgaux C, Lesieur P, Riaublanc A, Ollivon M. Milk fat and primary fractions obtained by dry fractionation. Chem Phys Lipids 2006; 144:17-33. [PMID: 16860787 DOI: 10.1016/j.chemphyslip.2006.06.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2006] [Revised: 05/26/2006] [Accepted: 06/08/2006] [Indexed: 10/24/2022]
Abstract
The chemical composition and crystallisation properties of milk fat and its primary fractions, obtained by dry fractionation at 21 degrees C, were investigated. The solid fraction (stearin) and the liquid fraction (olein) displayed a different triacylglycerol (TG) composition. Stearin fraction was enriched in long-chain fatty acids, whereas olein fraction was enriched in short-chain and unsaturated fatty acids. Crystallisation properties of milk fat, and both the stearin and olein fractions were studied on cooling at |dT/dt|=1 degrees C min(-1) by differential scanning calorimetry and time-resolved synchrotron X-ray diffraction (XRD) at small and wide angles. Two main types of crystals corresponding to double chain length structures were characterised in the stearin fraction: alpha 2L(1) (47.5 Angstrom) and beta' 2L(2) (41.7 Angstrom). A triple chain length structure was formed in the olein fraction: alpha 3L (72.1 Angstrom). Crystallization of milk fat showed the formation of two 2L (47.3 and 41.6 Angstrom) and one 3L (72.1 Angstrom) lamellar structures with an hexagonal packing (alpha form). A schematic representation of the 3L packing of olein fraction was proposed to explain how a wide diversity of TG can accommodate to form a lamellar structure with a thickness of 72 Angstrom. Furthermore, the sharpness of the small-angle XRD lines associated to the alpha form was explained by the formation of liquid crystals of smectic type.
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Affiliation(s)
- Christelle Lopez
- Equipe Physico-chimie des Systèmes Polyphasés, UMR 8612 du CNRS, 5 rue J.B. Clément, 92296 Châtenay-Malabry, France.
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15
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Henning DR, Baer RJ, Hassan AN, Dave R. Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads. J Dairy Sci 2006; 89:1179-88. [PMID: 16537951 DOI: 10.3168/jds.s0022-0302(06)72187-7] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.
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Affiliation(s)
- D R Henning
- Minnesota/South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings, 57007-0647, USA.
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16
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A laboratory investigation of the anhydrous milkfat fractionation using a membrane technique. Sep Purif Technol 2006. [DOI: 10.1016/j.seppur.2005.07.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Wright AJ, Batte HD, Marangoni AG. Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior. J Dairy Sci 2005; 88:1955-65. [PMID: 15905425 DOI: 10.3168/jds.s0022-0302(05)72871-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
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.
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Affiliation(s)
- A J Wright
- Department of Food Science, University of Guelph, Ontario, N1G 2W1, Canada.
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