Retardation of Crystallization through the Addition of Dairy Phospholipids

Abstract

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Functional properties of dairy phospholipid gels

“…The phospholipid composition includes 31.0% PC, 3.0% phosphatidylserine, 16.5% sphingomyelin, and 8.7% phosphatidylethanolamine. The method used to isolate the PL was previously described by Cooper et al (2019). Briefly, to isolate the PL, PC700 was mixed in water at a ratio of 30:70, respectively, at ambient temperature for 30 min at 1,100 rpm using a stir bar, resulting in a total of a 110-g emulsion.…”

“…The quantification of PL species in the PLI obtained from the previous section was performed using 31 P NMR, a Bruker AVANCE III 500 MHz high-resolution spectrometer (Bruker, Karlsruhe, Germany) similar to what was reported in the publication by Cooper et al (2019) and adapted from Lehnhardt et al (2001) and MacKenzie et al (2009). Briefly, the phosphorous 31 and proton spectra were recorded at 202.456 and 500.132 MHz, respectively.…”

“…Commonly, during processing, the fat globule membrane is broken and can result in waste streams that are rich in PL but contain high levels of impurities (Le et al, 2015). Research shows that these PL can be isolated and highly concentrated to produce oil-soluble compounds (Cooper et al, 2019). These isolated PL sources from dairy streams have less than 95% PC due to the large variety of PL species found in milk including common ones such as phosphatidylserine, PC, sphingomyelin, phosphatidic acid, phosphatidylinositol, and phosphatidylethanolamine (Cooper et al, 2019).…”

“…Research shows that these PL can be isolated and highly concentrated to produce oil-soluble compounds (Cooper et al, 2019). These isolated PL sources from dairy streams have less than 95% PC due to the large variety of PL species found in milk including common ones such as phosphatidylserine, PC, sphingomyelin, phosphatidic acid, phosphatidylinositol, and phosphatidylethanolamine (Cooper et al, 2019). Currently, little research has been performed evaluating the functionality of dairy PL.…”

“…Gelling in dairy PL ingredients was attributed to proteins and other components present in the material. While Cooper et al (2019) showed that dairy PL delay fat crystallization at low concentrations. No information has been reported on the gelling ability of dairy PL.…”