Crystallization and Melting Properties of Milk Fat

Lopez, Christelle

doi:10.1007/978-3-030-41661-4_9

Cited by 7 publications

(9 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Using DSC analysis, crystallization and melting profiles of the samples were determined. The thermal behavior of the samples was based on their fatty-acid composition, particularly on the ratio of saturated and unsaturated fatty acids, which can be influenced by many factors during milk/vegetable fat production [ 1 , 17 , 18 , 19 , 20 , 21 ]. Notably, for spreadable fats and shortenings, the process of transesterification and triacylglycerol (TAG) fractionation of structural fat mixed with liquid oils [ 2 ] could have led to differences in crystallization and melting behavior among the studied samples.…”

Section: Discussionmentioning

confidence: 99%

“…Thermally induced structural transitions (thermal events) were characterized by T o (onset), T p (peak), and T e (endset) temperatures on DSC curves. Melting and crystallization peak temperatures (°C) were evaluated, and corresponding enthalpies (J/g) were determined according to the area under DSC curve [ 1 , 17 , 18 , 19 , 20 , 21 ].…”

Section: Methodsmentioning

confidence: 99%

“…Structural and compositional characteristics of these crystals evolve as function of temperature and time. Crystallization properties and polymorphism of milk fat in butter and vegetable fats in alternative products can be affected by many factors, e.g., sample dispersion state, cooling rate, shear applied during the processing, presence of minor lipid compounds (free fatty acids, phospholipids, mono- and diacylglycerols), and triacylglycerols (TAG) composition [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Lapčı́ková

Lapčík

Valenta

et al. 2022

Foods

View full text Add to dashboard Cite

The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15–16 °C and 31.5–34.5 °C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G′) over viscous modulus (G″) up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1–100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Lapčı́ková

Lapčík

Valenta

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…About 70% of milk fat corresponds to saturated FAs and 20% to monounsaturated FAs mainly oleic acid (C18:1c9), with variations as a function of season and diet. This diversity of FAs and TAGs confers to milk fat specific physical properties, in particular the presence of a solid TAG phase over a wide range of temperatures" [1]. "The TAG composition induces a complex crystallization behavior and a wide melting range with multiple melting points.…”

Section: Introductionmentioning

confidence: 99%

“…In this respect, numerous techniques have been applied including physical, chemical, and dietary manipulation by means of feeding dairy animals. Technological treatments are often applied to have desired functionalities (e.g., improved cold spreadability of butter) and expend the use of milk fat in the food industry" [1]. "Milk fat composition can be modified readily by changing the feeding regime.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Supplements of DHA-enriched Micro Algae Diet on Physical and Technological Properties of Dairy Cow Milk Fat

Issa-Zacharia

2023

AFSJ

View full text Add to dashboard Cite

This study examined the effect of dietary supplementation of DHA-enriched micro algae diet on physical and technological properties of dairy milk fat in terms of the dynamic crystallization and melting behaviour. Two dairy cows were subjected to feeding regime of DHA-enriched micro algae diet and control diet. The experiment was carried out during 21-d to determine the normal (control) and DHA-enriched micro algae diet modified milk fat that were taken for further analysis. The melting and crystallization behaviour of the milk fat from the cows fed control and DHA-enriched micro algae diets was studied using differential scanning calorimetry (DSC), Q1000 (TA Instruments, New Castle, DE, United States). DHA-enriched micro algae supplementation strongly affected the melting and crystallization properties of milk fat. Generally, the onset temperature (°C) of milk fat crystallization was significantly lower in DHA-enriched milk fat as compared to the control. The quantity of heat released by fat crystallization expressed as J/g (peak area) was significantly lower in enriched milk fat. DHA-enriched milk fat also had a lower peak maximum temperature as compared to control in all samples investigated. All melting curves displayed two peaks (lower melting and higher melting peaks) and for melting peaks, DHA-enriched milk fat melted at significantly lower temperature as compared to the control indicating an increase in the degree of unsaturation of milk fat. Melting offset temperature was significantly lower for DHA-enriched milk fat as compared to the control. It can be concluded that from the results of this study, micro algae supplementation significantly altered the milk fat composition and positively affected melting and crystallization behaviour of milk fat.

show abstract

Thermal Properties of Dietary Lipids Investigated Using Differential Scanning Calorimetry

Lopez

2024

Multidimensional Characterization of Dietary Lipids

View full text Add to dashboard Cite

Crystallization and Melting Properties of Milk Fat

Cited by 7 publications

References 50 publications

Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market

Effects of Dietary Supplements of DHA-enriched Micro Algae Diet on Physical and Technological Properties of Dairy Cow Milk Fat

Thermal Properties of Dietary Lipids Investigated Using Differential Scanning Calorimetry

Contact Info

Product

Resources

About