Detection of butter adulteration with water using differential scanning calorimetry

Tomaszewska-Gras, Jolanta

doi:10.1007/s10973-011-1913-y

Cited by 23 publications

(7 citation statements)

References 16 publications

(22 reference statements)

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“…In order to identify fat adulteration, a method has to exhibit high accuracy, understood as trueness and precision, linearity, and stability, i.e., resistance to various factors [8]. Recently, DSC has been proposed as an analytical technique for the analysis of food and pharmaceuticals [9,10]. Measurement precision is determined by several factors such as equipment, operator, measurement procedure, sample preparation, etc.…”

Section: Introductionmentioning

confidence: 99%

Melting and crystallization DSC profiles of milk fat depending on selected factors

Tomaszewska-Gras

2013

J Therm Anal Calorim

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The aim of this study was to test selected factors, such as sample preparation and measurement procedure, potentially influencing repeatability of DSC analysis of milk fat melting and crystallization. The study investigated the effect of such factors as scanning rate, type of sample pans, method of butter dehydration, and final temperature in the cooling experiment. Based on recorded results, it was observed that cooling rate has a considerable effect on temperature, enthalpy, and height of peaks in the process of milk fat crystallization, as well as peak height and enthalpy in the melting process. By contrast, in the melting process no significant differences were observed in all measured temperatures in the range of heating rate of 2-20°C min -1 (p [ 0.05). No statistically significant effect on thermodynamic parameters was found for sample pan type, the applied butter dehydration method and various final cooling temperatures (-60, -50, and -40°C) either in the melting or crystallization processes. Only temperature of the second peak (T c 2) in the crystallization process constituted an exception in this respect, with significant differences (p B 0.05) being recorded depending on the applied pan and dehydration method. With regard to the dehydration method, for the extraction and centrifugation methods the first peak forming during crystallization was characterized by high instability, manifested by various peak shape. Generally, it was found that the analysis of the melting and crystallization processes in milk fat, despite its complex composition, is characterized by high repeatability. Mean values of RSD calculated from all the experiments were very low, i.e., 1.8 % for the temperature in the melting process and 1.5 % in crystallization, 0.9 % for melting enthalpy, and 3.2 % for crystallization enthalpy, whereas for peak heights in melting it was 2.9 % and for crystallization it was 9.3 %, respectively.

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Section: Introductionmentioning

confidence: 99%

Melting and crystallization DSC profiles of milk fat depending on selected factors

Tomaszewska-Gras

2013

J Therm Anal Calorim

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“…All samples were identified via DSC analysis to be in an amorphous solid state, with the exception of the N50 samples which contained both crystalline and amorphous material (Table ). In samples made with butter (SD and LL formula types), 2 peaks corresponding to the endothermic melting (15 to 20 °C and 35 to 40 °C) of butter sometimes overlapped with the glass transition temperature range (Tomaszewska‐Gras ). For this reason, a degree of uncertainty may be associated with glass transition temperature values extracted from SD and LL DSC thermograms.…”

Section: Resultsmentioning

confidence: 99%

Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System

Mayhew

Schmidt

Lee

2017

Journal of Food Science

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Sugar reduction in processed foods is a pressing and complex problem, as sugars contribute important sensory and physical properties to foods. Composed of sugars and lipids, caramel coating systems, like the coating in caramel popcorns, exemplify this challenge. In order to probe the feasibility and consequences of sugar reduction, both sensory and physical properties were measured for 3 types of caramel coating systems. Four commonly used sugar alcohols, isomalt, maltitol, mannitol, and sorbitol, with different thermal properties and relative sweetness values were chosen to replace sugar in the caramel coating systems at 25% and 50% sugar reduction levels. Full sugar (control) and reduced sugar caramel coating samples were prepared in duplicate. Ten trained panelists participated in a 6-wk descriptive analysis panel to define and quantify the intensity of important sensory characteristics. All 24 sensory terms generated by the panel differed significantly across caramel type and sugar replacer. Thermal properties were measured through differential scanning calorimetry, and textural properties were measured through texture profile analysis. Replacement of sugar with sugar alcohols was found to decrease the glass transition temperature and systematically alter the hardness and resilience of caramel samples. Principal component analysis of sensory and physical data revealed that caramel coating type dictates caramel aroma, aroma by mouth, taste, and aftertaste, while sugar replacer and replacement level dictate texture. This research represents the first comprehensive study of the effects of sugar reduction in a caramel coating system and suggests successful strategies for sugar reduction and key parameters to control in reduced sugar systems.

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“…Further, shapes of endothermic peaks of pure and adulterated milk fat were also different and can be used for detection of adulteration at more than 5% level. DSC in combination with multivariate statistical analysis technique has also been employed for the detection of adulteration of butter with palm oil (Tomaszewska-Gras, 2016) and lard (Nurrulhidayah, Arieff, Rohman, et al, 2015).…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Detection of Milk Fat Adulteration

Sharma

Gandhi

Battula

et al. 2020

Dairy Fat Products and Functionality

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Milk fat has been acclaimed as an indispensable superfood as its nutritional and sensory attributes offer plenty of health benefits (Achaya, 1997). It possesses good flavour, pleasant aroma, high calorific value, besides being a source of valuable nutrients such as fat-soluble vitamins and essential fatty acids. The prices of milk fat have shown upward trend due to the growing demand for it in developed countries which has been attributed to the shift in the opinion of the health concern related to its consumption (OECD/FAO, 2018). International Dairy Federation (IDF) has also noted that over the years there has been a shift in demand from vegetable oil based substitutes to butter and dairy fat due to positive health assessment of milk fat and its sensory properties (IDF, 2018). Increased price and fluctuation in its seasonal availability offers an advantage to the milk fat manufacturers to fraudulently adulterate it with cheaper oils/fats to reduce production costs and increase profit margins. Economic advantage of replacing high-priced fats and oils with low-priced oils without labeling the product accordingly escalates the adulteration of expensive oils and fats such as milk fat. This also poses a risk to human health and decreases its functional value (Ntakatsane, Liu, & Zhou, 2013). Characterization of milk fat for its purity is an absolute necessity in order to ensure a constant well-defined quality. Detection of adulterants in milk fat has always been a challenge because of the variable composition of the triglycerides present. The challenge to detect foreign fats in milk become bigger because of the seasonal, species or breeds related

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Detection of butter adulteration with water using differential scanning calorimetry

Cited by 23 publications

References 16 publications

Melting and crystallization DSC profiles of milk fat depending on selected factors

Melting and crystallization DSC profiles of milk fat depending on selected factors

Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System

Detection of Milk Fat Adulteration

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