Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat

Shukla, Anuradha; Bhaskar, A. R.; Rizvi, Syed S.H.; Mulvaney, Steven J.

doi:10.3168/jds.s0022-0302(94)76927-7

Cited by 49 publications

(31 citation statements)

References 6 publications

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“…Many studies evaluating hardness and rheological properties of butters and spreads have been performed (6)(7)(8)(9)(10)(11)(12)(13). A variety of techniques has been used, including penetrometry, Instron analysis, dynamic shear and stress relaxation, static and dynamic compression, and small-amplitude dynamic measurement using dynamic mechanical analysis (DMA).…”

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confidence: 99%

Effect of processing conditions on physical properties of a milk fat model system: Rheology

Herrera

Hartel

2000

J Americ Oil Chem Soc

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The effect of processing conditions on rheological behavior of three blends of 30, 40, and 50% of high-melting fraction [melting point measured as Mettler dropping point (MDP) = 47.5°C] in low-melting fraction (MDP= 16.5°C) of milk fat was studied. The effects of cooling and agitation rates, crystallization temperature, chemical composition of the blends, and time of storage on complex, storage and loss moduli were investigated by dynamic mechanical analysis (DMA). Compression tests were performed on samples using frequency values within the linear viscoelastic range (1 to 10 Hz). Loss modulus was, on average, 10 times lower than elastic modulus and was generally not affected by processing conditions. Samples showed a more solid-like behavior that was better described by storage modulus. Storage modulus varied with all processing conditions used in this study, and even for the same solid fat content, different rheological properties were found. Storage and complex modulus increased with temperature of crystallization (25 to 30°C), even though solid fat contents of samples measured after 24 h at 10°C were the same. Moduli were higher for samples crystallized at slow cooling rate, decreased with agitation rate, and were lower for the 30-70% blend at all processing conditions used. Storage moduli also increased with storage time. Shear storage modulus was calculated from the DMA experimental data, and the results were in agreement with the values reported in literature for butter systems. Fractal dimensions calculated for these systems showed a significant decrease as agitation rate increased in agreement with the softening effect reported for working of butter.In food, an understanding of rheology is critical in optimizing product development efforts, processing methodology, and final product quality (1). The rheological behavior of plastic fats is governed by interactions between fat crystals in an aggregated three-dimensional, solid-liquid matrix (2). The liquid portion of the fat, interspersed throughout the aggregated fat network, serves as a continuous phase and, in conjunction with the solid fraction, is responsible for viscoelastic behavior (3). Of primary importance to the rheological behavior of fat are the amount of crystalline fat and the type of crystals present in the fat crystal network (4,5).Rheological measurements of fats can be performed at low or high deformation. In the latter, the fat crystal network undergoes irreversible deformation, whereas in the former, viscoelasticity is measured below the yield point and any permanent strain remains upon complete release of stress. Materials can be linear elastic, elastoplastic, or nonlinear elastic. Linear elastic materials show a straight line through the origin for stress vs. strain curves. Elastoplastic materials show straight lines until the yield point is reached, and then permanent deformation occurs with higher stress. Nonlinear elastic materials do not show linear behavior in any range of stress. Margarine and butter, at room temperature, may be...

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confidence: 99%

Effect of processing conditions on physical properties of a milk fat model system: Rheology

Herrera

Hartel

2000

J Americ Oil Chem Soc

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“…Commercial process for decaffeination of coffee with super critical fluids is being done in Germany (Saldaña et al2002). Shukla et al, 1994 have used supercritical CO 2 to produce butter with specific properties such as reduced moisture content, elevated melting points, and lower cholesterol from milk fat (Shukla et al 1994). Supercritical fluid extraction has been utilized to extract lipids from a variety of meats, including pork and beef Berg et al 1997).…”

Section: Special Applicationsmentioning

confidence: 99%

Supercritical Fluid Chromatography: A Green Approach for Separation and Purification of Organic and Inorganic Analytes

Datta

Auddy

2013

Green Chromatographic Techniques

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'Supercritical fluid' describes a gas or liquid at conditions above its critical point. A greater range of solvent properties can be achieved with Supercritical fluid as a single solvent by careful manipulation of temperature and pressure at the supercritical state. Supercritical fluids are attractive media for several chemical reactions having better control over the reaction rates in different areas of biochemistry, polymer chemistry and environmental science. Supercritical fluid extraction (SFE), a rapid, convenient, efficient, and selective method has been used successfully for the separation of analytes prior to supercritical fluid chromatography (SFC), which is a relatively recent chromatographic technique and is commercially available since 1982. SFC significantly reduces the usage of organic solvents and wastes by using supercritical CO 2 as the mobile phase. The important principles of green chemistry that are applicable to green chromatography includes prevention of waste, use of safer solvents and increasing energy efficiency. All these factors are taken care of in SFC which combines some of the best features of HPLC as well as GC. Analytes that cannot be vaporized for analysis by gas chromatography or have no functional groups for detection by the usual liquid chromatography techniques, can be separated and detected using SFC. By now SFC has been applied to wide variety of materials including natural products, pharmaceuticals, foods, pesticides, herbicides, surfactants, polymers and polymer additives, heavy metals, fossils fuels, petroleum, explosives and propellants. SFC has now become an attractive alternative for chiral drug separation.

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“…At room temperature, butter also demonstrates oiling off and moisture migration (DeMan and Wood, 1958; Shukla et al, 1994). Texture is one of the 4 quality factors determining butter's acceptability (Bourne, 1982).…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Spreadable Modified Butter Manufacturing by Response Surface Methodology

Suh¹,

Lee²,

Baick³

2012

Korean Journal for Food Science of Animal Resources

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The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter (X 1 , 35-75%), the contents of grape seed oil (X 2 , 15-35%), and the contents of hydrogenated soybean oil (X 3 , 0-4%). As the result, SFC at 10 o C was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at 10 o C by RSREG. The regression model equation for the SFC was Y=39.18-0.04X 1 X 3 . Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at 10 o C was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at 10 o C could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.

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Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat

Cited by 49 publications

References 6 publications

Effect of processing conditions on physical properties of a milk fat model system: Rheology

Effect of processing conditions on physical properties of a milk fat model system: Rheology

Supercritical Fluid Chromatography: A Green Approach for Separation and Purification of Organic and Inorganic Analytes

Optimization of the Spreadable Modified Butter Manufacturing by Response Surface Methodology

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