Crystallization and Rheological Properties of Milk Fat

Wright, Amanda J.; Marangoni, Alejandro G.

doi:10.1007/0-387-28813-9_7

Cited by 28 publications

(29 citation statements)

References 136 publications

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“…The difference between the samples with and without lecithin is similar to the difference seen within milk fat samples crystallised at 25 and 4 ºC (Wright, Hartel, Narine, & Marangoni, 2000). At lower temperatures, the critical radius of crystalline milk fat nuclei are smaller than at higher crystallisation temperatures, because of the decreasing solubility of the TAG molecules and the increasing free energy of the system (Wright & Marangoni, 2006). In our study, distinct large spherulites are clearly apparent throughout the samples containing lecithin, suggesting that lecithin influenced the milk fat TAG network growth (Fig.…”

Section: The Effect Of Lecithin or Mag On Phytosterol And Milk Fat Crsupporting

confidence: 59%

Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition

et al. 2018

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Phytosterols can lower LDL-cholesterol and are frequently used by the functional food industry. However, little is known regarding how phytosterol crystallisation can be controlled, despite solubilised phytosterols having improved bioaccessibility. This study investigates phytosterol crystallisation in bulk milk fat and in model dairy emulsion systems at two average droplet sizes, 1.0 and 0.2 µm. The effect of lecithin and monoacylglycerol addition on phytosterol crystallisation for both emulsion and bulk systems was also evaluated. Results demonstrated that lecithin and monoacylglycerols enrichment into the bulk system minimised phytosterol crystallisation. However, in emulsions, phytosterol crystallisation was mainly influenced by decreasing the droplet size. Smaller emulsion droplets containing lecithin showed the greatest potential for decreasing phytosterol crystallisation and had improved physicochemical stability. This information can be employed by the functional food industry to minimise phytosterol crystallisation and possibly improve bioaccessibility.

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Section: The Effect Of Lecithin or Mag On Phytosterol And Milk Fat Crsupporting

confidence: 59%

Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition

et al. 2018

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“…According to the results of DSC, it can be assumed that the breakpoint in m 0 s at 24 C is related to the melting of LMF and MMF. The melting of HMF, which occurs at higher temperatures (Töpel, 2007;Wright & Marangoni, 2006), is not reflected by the experimental data of PDW spectroscopy, probably again due to the low overall fat content. With respect to the amplitude of the phase transitions as seen by DSC measurements, only transitions with higher enthalpy and thus stronger reorganisation of matter are observed optically by PDW spectroscopy.…”

Section: Programmentioning

confidence: 68%

Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy

Ruiz¹,

Hass²,

Reich³

2012

International Dairy Journal

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“…Differences in the DSC profiles for the fat fraction of milk of different species can be attributed to their fatty acid/TAG composition. In general, the melting point of the fats decreases with decreasing chain length and increasing degree of unsaturation of the fatty acids in the milk (Wright & Marangoni, 2006). Rather comparable thermograms for bovine and buffalo milk fat are to be expected based on the fact that their TAG profiles (Table 2) and fatty acid composition (Pandya & Khan, 2006) are rather comparable.…”

Section: Melting Profilesmentioning

confidence: 91%