Crystallization Properties of Milk Fats

Lopez, Christelle

doi:10.1002/9781118593882.ch10

Cited by 9 publications

(12 citation statements)

References 49 publications

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“…DSC cooling and heating thermograms for CMF and BMF are shown in Figure . The thermograms of the cooling step (Figure A–C) show that both BMF and CMF exhibited two exothermic peaks, which corresponded to the crystallization of α-2L and α-3L polymorphs, respectively . It was found that onset nucleation temperatures were higher when the cooling rate decreased (as summarized in Table ).…”

Section: Resultsmentioning

confidence: 99%

“…Several of them were found to coexist, depending on the thermal profile applied to generate milk fat crystals. Lamellar structures with a 2L architecture were found to display thicknesses between 4 and 4.8 nm and 3L-lamellar organizations of TAGs are reported to have thicknesses from 5.4 to 7.2 nm . All of these crystalline structures always appear to coexist with the isotropic liquid phase, even at low temperature (e.g., 4 °C) …”

Section: Introductionmentioning

confidence: 99%

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The Unique Crystallization Behavior of Buffalo Milk Fat

Pratama

Simone

Rappolt

2021

Crystal Growth & Design

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A full comprehension of milk fat crystallization is important for the structural development of dairy products such as butter, ice cream, and cheese. The influence of triacylglycerol (TAG) composition on the dynamic of milk fat crystallization and the nanostructure of the formed crystals was investigated using two chemically different types of milk fat, namely buffalo and cow milk fats (BMF; CMF). The TAG composition was determined using liquid chromatography and mass spectrophotometry (LCMS), whereas differential scanning calorimetry (DSC), small- and wide-angle X-ray scattering (SAXS and WAXS), and polarized light microscopy (PLM) were used to characterize the crystallization behavior of the two milk fats. A total of 37 TAG species were identified in both BMF and CMF, but in different proportions. In particular, BMF was found to have a higher amount of low-molecular-weight TAGs in comparison to CMF. This difference in chemical composition explains the different kinetics of polymorphic transformation in the two samples. Specifically, it clarifies the delay in the nucleation of the β′-polymorph in BMF in comparison to CMF. BMF also showed a higher nucleation rate due to its higher proportion of saturated TAGs and higher melting range. Finally, this work presents a novel interpretation of the mechanism of formation of the β-polymorph (53 Å), which has recently become the subject of a vivid debate in milk fat crystallization studies.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Unique Crystallization Behavior of Buffalo Milk Fat

Pratama

Simone

Rappolt

2021

Crystal Growth & Design

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“…Studies relating to lipid crystallisation also suggested that any minor external components in crystallising melt can trigger lipid crystallisation kinetics (Herrera & Hartel, 2000;Sato, 2001;Wright & Marangoni, 2002). It is noteworthy to mention that molecular interactions between the minor additives and milk fat also affect the milk fat crystallisation (Lopez, 2018).…”

Section: Thermal Behaviourmentioning

confidence: 99%

“…with well-patterned spherulites were observed for all the treatments after 2 h of isothermal conditions (28 o C). Cooling of AMF at a low cooling rate results in crystals with a spherulitic microstructure due to extensive crystal growth (Lopez, 2018).…”

Section: Microstructurementioning

confidence: 99%

Effect of CO₂ Bubbles on Crystallization Behavior of Anhydrous Milk Fat

Adhikari

Truong

Bansal

et al. 2020

J Americ Oil Chem Soc

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A study was designed to observe the effect of bubbles created from dissolved CO2 (0-2000 ppm) on crystallisation and melting behaviour, fat polymorphs, microstructure and hardness of anhydrous milk fat (AMF) under non-isothermal crystallisation conditions. Calculated amounts of dry ice were added to generate 2000 ppm CO2 at low partial pressure, and an ultrasound (205 kHz, 10 s; US) treatment was delivered at 35 o C through a non-contact metal transducer on the molten AMF to generate bubbles (~500 nm) of CO2. The generated CO2 bubbles was found to induce a higher onset of crystallisation temperature during cooling from 35 to 5 o C at the rate of 0.5 o C min -1 . The changes in crystallisation behaviour owing to the generation of a smaller and significant number of TAG crystals also increased the hardness of the AMF at room temperature and refrigerated conditions. The work suggested the potential use of CO2 nano-bubbles derived from the dry ice with the emission of low power US to control the crystallisation behaviour and thereby the physical properties of milk fat-containing dairy products.

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“…For example, milk fat (MF) is composed of more than 223 TAG species with different molecular weights, structures, and degrees of unsaturation, all in concentrations below 5 mol % . Because of this diversity, MF has a melting range spanning from −40 to +40 °C and can exhibit pseudostable mixtures of different polymorphic phases. At 4 °C, liquid fat, α, β′, and β can coexist even after 5 days of crystallization .…”

Section: Introductionmentioning

confidence: 99%

Quantitative Phase Analysis of Complex Fats during Crystallization

Arita-Merino

Valenberg

Gilbert

et al. 2020

Crystal Growth & Design

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The quantitative study of polymorphism in fats is complicated due to their complex composition and consequent intricate crystallization behavior. We aimed to illustrate how quantitative phase analysis can be performed in crystallizing complex fats. The advantages of our proposed method are that detailed structural information or internal standards are not needed and that it can be applied even to wide-angle X-ray diffraction patterns with a high noncrystalline (liquid fat) contribution and overlapping peaks. Diffraction patterns of palm oil and anhydrous milk fat during crystallization were decomposed by fitting a model based on Pearson type VII functions. From the decomposed patterns, the contribution of each phase was quantified as a function of time. Each contribution to the pattern was then converted to its mass fraction using response factors derived from the corresponding solid fat content, which was measured using low-resolution nuclear magnetic resonance (NMR). This approach allowed us to quantify the evolution of liquid and polymorphic phases during the early crystallization of complex fats and, for the first time, to quantify coexisting α, β′, and β phases. This method is flexible enough for fats with diverse triacylglycerol profiles yet detailed enough to quantify phase transitions in a system as complex as milk fat.

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Crystallization Properties of Milk Fats

Cited by 9 publications

References 49 publications

The Unique Crystallization Behavior of Buffalo Milk Fat

The Unique Crystallization Behavior of Buffalo Milk Fat

Effect of CO₂ Bubbles on Crystallization Behavior of Anhydrous Milk Fat

Quantitative Phase Analysis of Complex Fats during Crystallization

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Crystallization Properties of Milk Fats

Cited by 9 publications

References 49 publications

The Unique Crystallization Behavior of Buffalo Milk Fat

The Unique Crystallization Behavior of Buffalo Milk Fat

Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat

Quantitative Phase Analysis of Complex Fats during Crystallization

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Product

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Effect of CO₂ Bubbles on Crystallization Behavior of Anhydrous Milk Fat