Physicochemical and structural properties of compound dairy fat blends

Danthine, Sabine

doi:10.1016/j.foodres.2012.03.004

Cited by 57 publications

(55 citation statements)

References 14 publications

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“…However, addition of vegetable oils to MF increases the complexity of the fat system and induces changes in microstructure, crystallization behaviour and polymorphism. Several butyric-vegetal mixed-fat blends have recently been characterized for their physical characteristics [10][11][12]. The effects of addition of rapeseed oil to MF were mainly ascribed to dilution (solvent) effects [10].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends

Danthine

Lefébure

Trinh

et al. 2014

J Americ Oil Chem Soc

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The physicochemical properties of binary and ternary fat systems made of commercial samples of palm oil (PO) blended with anhydrous milk fat (AMF) and/or rapeseed oil (RO) were studied. Physical properties such as solid fat content by pulsed-Nuclear Magnetic Resonance (p-NMR), melting profile by differential scanning calorimetry (DSC), and polymorphism of the blends were investigated. Palm oil was then batch enzymatically interesterified for 27 h, using Lipozyme Ò TL IM as biocatalyst, and further blended with AMF and/or RO in the same way. The objective of the present work was to evaluate the effect of batch enzymatic interesterification (B-EIE) of palm oil on physical characteristics of the investigated fat blends. For that purpose, iso-solid diagrams have been constructed from pulsed-Nuclear Magnetic Resonance p-NMR data. It was shown that B-EIE of palm oil modifies its melting behaviour, but also its polymorphic stability and miscibility with other fats. Under dynamic conditions, after B-EIE, the non-ideal behaviour (eutectic) detected at low temperatures in the ternary PO/AMF/RO system disappears in the corresponding EIE-PO/AMF/RO. After static crystallization followed by a tempering, the hardness of palm oil is increased after B-EIE, as well as the hardnesses of the blends containing this fat compared to the native one. Polymorphism stability of the binary and ternary fat systems is also modified after B-EIE compared to the corresponding native systems.

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Section: Introductionmentioning

confidence: 99%

“…The effects of addition of rapeseed oil to MF were mainly ascribed to dilution (solvent) effects [10]. On the contrary, it was shown that the behaviour of compound blends made of MF or one of its industrial fractions and PO is clearly not ideal [11]; a eutectic effect was described.…”

Section: Introductionmentioning

confidence: 99%

Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends

Danthine

Lefébure

Trinh

et al. 2014

J Americ Oil Chem Soc

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“…The unique chemical composition, crystallization, melting, and polymorphic behavior allow milk fat to be a potential for structuring semi‐solid lipid systems. In this context, studies have been carried out to obtain plastic lipid bases, using or not interesterification, from the mixture of milk fat with canola oil (Rousseau, Forestière, Hill, & Marangoni, , Rousseau, Hill, & Marangoni, , ), maize (Rodrigues & Gioielli, ; Rodrigues, Anton, & Gioielli, , Rodrigues, Gioielli, & Anton, ), sunflower (Rodrigues‐Ract, Otting, Poltronieri, Silva, & Gioielli, ), palm (Danthine, ), high oleic sunflower oil (Viriato, Queirós, da Gama, Ribeiro, & Gigante, ), esters of phytosterols (Rodrigues, Torres, Mancini‐Filho, & Gioielli, ), and sunflower oil wax (Kerr, Tombokan, Ghosh, & Martini, ).…”

Section: Milk Fat As An Alternative For Structuring Semisolid Lipid Smentioning

confidence: 99%

“…() observed an antagonistic behavior of milk fat blends and phytosterol esters, once the blends presented lower melting points, consistency, and solid fat content due to the formation ofan eutectic system. Danthine () evaluated a blend containing milk fat and palm oil, and observed that the changes in consistency were controlled by the solid fat content, microstructure, and polymorphism of the material, evidencing the ability of milk fat to structure the system. Systems containing more than 50% palm oil in relation to milk fat showed incompatibility.…”

Section: Milk Fat As An Alternative For Structuring Semisolid Lipid Smentioning

confidence: 99%

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

Viriato

Queirós

Ribeiro

et al. 2019

Journal of Food Science

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Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi‐solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.

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“…In the food industry, rheology has been applied in determining the functionality of food ingredients in product formulation in relation to food texture, structure, sensory and process conditions (Bourne, 1992;McKenna, 2003;Danthine, 2011). Food products are complex mixtures that consist of liquid, semi-solid and solid materials which their physical properties can be determined using rheological measurements as shown in Figure 1.…”

Section: Introductionmentioning

confidence: 99%