The effect of cooling rate and rapeseed oil addition on the melting behaviour, texture and microstructure of anhydrous milk fat

Kaufmann, Niels; Andersen, Ulf; Wiking, Lars

doi:10.1016/j.idairyj.2012.02.004

Cited by 35 publications

(36 citation statements)

References 19 publications

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“…A recent study compares the effect of cooling rate and RO addition on the rheological properties and microstructure of AMF (Kaufmann et al . ). Kaufmann et al .…”

Section: Resultsmentioning

confidence: 97%

“…The decrease in G′ observed upon addition of RO is as expected, as addition of RO is known to decrease the hardness of milk fat‐based products (Kaufmann et al . ). These effects are, however, beyond the scope of the present work and will not be discussed further.…”

Section: Resultsmentioning

confidence: 97%

“…Kaufmann et al . () found the cooling rate to have a major impact on the crystallization kinetics, hence changing the solubilization properties of the AMF in RO. Consequently, the decrease observed in G′ for the slow‐cooled blends compared to fast cooled (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…A decrease in solid fat content was caused by the solubilization effect of RO (Kaufmann et al . ) combined with fewer, but larger crystals as a result of a slow cooling rate (Wiking et al . ; Kaufmann et al .…”

Section: Resultsmentioning

confidence: 99%

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Small Deformation Rheology for Characterization of Anhydrous Milk Fat/Rapeseed Oil Samples

Rønholt

Mortensen

Knudsen

2013

Journal of Texture Studies

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Samples of anhydrous milk fat and rapeseed oil were characterized by small amplitude oscillatory shear rheology using nine different instrumental geometrical combinations to monitor elastic modulus (G′) and relative deformation (strain) at fracture. First, G′ was continuously recorded during crystallization in a fluted cup at 5C. Second, crystallization of the blends occurred for 24 h, at 5C, in external containers. Samples were gently cut into disks or filled in the rheometer prior to analysis. Among the geometries tested, corrugated parallel plates with top and bottom temperature control are most suitable due to reproducibility and dependence on shear and strain. Similar levels for G′ were obtained for samples measured with parallel plate setup and identical samples crystallized in situ in the geometry. Samples measured with other geometries have G′ orders of magnitude lower than identical samples crystallized in situ. This emphasizes the importance of gentle sample pre handling, temperature control and preventing slip. PRACTICAL APPLICATIONSSmall deformation rheology is widely used to study and evaluate textural behavior of fat-based systems. As different research groups use different geometries, a systematic evaluation of data gained using different geometrical combinations is needed. By conducting a methodic evaluation, this work provides an increased knowledge of how to characterize fat-based systems using small deformation rheology and evaluates the relations between geometries. Because of the rigid nature of fat-based systems, wall slip is likely to occur. Moreover, when characterizing such systems during storage and/or produced at industrial scale, in situ crystallization is not possible. In such cases, the sample must be loaded at the geometry prior to analysis. Such loading will affect the fat crystal network to some extent and consequently the data obtained. However, as the physical conditions differ between the geometries available, they affect both the fat crystal network and the tendency of wall slip to occur differently.

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“…A recent study compares the effect of cooling rate and RO addition on the rheological properties and microstructure of AMF (Kaufmann et al . ). Kaufmann et al .…”

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations