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Temperature and concentration dependent effect of partial glycerides on milk fat crystallizationTwo diglycerides (distearin and diolein) and two monoglycerides (monostearin and monoolein) were added to milk fat in a concentration of 0.5% and 1%. The isothermal crystallization behavior was evaluated at 22 7C, 23.5 7C, 25 7C and 26.5 7C by DSC and pNMR. The crystallization kinetic was quantified by means of two models. It was noticed that the effect of the minor components on the crystallization behavior depends on temperature and concentration. The type of esterified fatty acids and the polar head of the amphiphilic molecule determine to what extent partial glycerides influence the nucleation and crystal growth of triglycerides. Moreover the degree of insolubility of partial glycerides in the melt determines which effect (on growth or on nucleation) predominates. Stearic acid based partial glycerides enhance nucleation at low temperatures, while at higher temperatures an interaction with the crystal growth predominates. Oleic acid based partial glycerides have an effect on the nucleation process while no interaction with the crystal growth was observed.

Different amounts of phospholipids (0.00-0.07%) and water (0.00-0.70%) were added to milk fat. The mixtures were crystallised under isothermal conditions and the crystallisation was monitored by differential scanning calorimetry and pulsed nuclear magnetic resonance. The crystallisation behaviour was described with the Avrami and Gompertz model which was fitted by non-linear regression. Variance analysis revealed significant effects, whereas especially the induction time was influenced: higher concentrations of water seemed to decrease the induction time, while higher amount of phospholipids delayed the onset of crystallisation. No interaction effects between phospholipids and water were observed. An attempt to explain the effect of phospholipids on the induction time, based on the molecular interactions between phospholipids and triglycerides is proposed. This principle can be applied for sn-1,2 diglycerides as well.

Although filamentous microorganisms are widely used in industrial fermentation processes, their growth and differentiation are not yet fully understood, because their biomass is structured, and therefore difficult to describe and to quantify. This lack of appropriate tools can hinder the optimization and control of the fermentation. A quantitative image analysis method was therefore developed for characterizing the physiology of the penicillin-producing mold Penicillium chrysogenum. This method is based on a differential staining procedure showing six physiological states: growing material, three differentiated states characterized by an increasing granulation, a highly vacuolized state, and dead segments having lost their cytoplasm. The image analysis software, with versions written for monochrome and color images, consisted of a semiautomatic binary mask computation step and a fully automatic segmentation step based on a fuzzy classification.