Development of a DSC method for determination of certain technological parameters of margarine and mixed-fat spread

Lőrinczy, D.; Regdon, Géza; Keller, Beáta; Szakály, Sándor; Schäffer, B.

doi:10.1007/s10973-006-8070-8

Cited by 6 publications

(3 citation statements)

References 17 publications

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“…Fat was separated from the butter samples according to the method given by Lőrinczy et al . (2007). The thermal properties of the extracted fat were examined using DSC (Perkin Elmer, Singapore) equipped with Pyris software with slight modifications of the method reported by Tomaszewska‐Gras (2016).…”

Section: Methodsmentioning

confidence: 99%

Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties

Pandule¹,

Sharma

et al. 2020

Int J of Dairy Tech

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Section: Methodsmentioning

confidence: 99%

Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties

Pandule¹,

Sharma

et al. 2020

Int J of Dairy Tech

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“…In numerous publications concerning butter analyzed using DSC [11,12], various procedures of its dehydration were used, employing both physical and chemical methods. For example, dehydration by evaporation [4], by centrifugation [2,3,13], centrifugation and evaporation [14], and extraction [15] were applied. However, there are no studies comparing the melting and crystallization processes for milk fat in case of different butter dehydration methods.…”

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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“…Unfortunately, it is a highly time-consuming method. Studies conducted to date have shown applications of calorimetry to detect adulterations of edible fats with other, foreign fats [5][6][7]. The content of water can be measured with various techniques or methods.…”

Section: Introductionmentioning

confidence: 99%

Detection of butter adulteration with water using differential scanning calorimetry

Tomaszewska-Gras

2011

J Therm Anal Calorim

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The study evaluated the applicability of differential scanning calorimetry (DSC) for the detection of water content in butter. High correlation coefficients were found between the water content and the enthalpies of the ice melting/water crystallization. The correlation equations were adopted to calculate the water content for seven tested kinds of butter, and the results were compared with the values, obtained by using the reference method. The difference between the water content determined by the reference method and by DSC ranged between 0.2 and 2.6% for the measured enthalpy of ice melting, and between 1 and 5.6% for the enthalpy of water crystallization. In relation to the data obtained, it can be concluded that the parameter of ice melting enthalpy can be used in the identification of adulterations or confirmation of butter authenticity.

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Development of a DSC method for determination of certain technological parameters of margarine and mixed-fat spread

Cited by 6 publications

References 17 publications

Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties

Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties

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

Detection of butter adulteration with water using differential scanning calorimetry

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