Phase equilibrium and crystallization behavior of mixed lipid systems

As complex lipid systems, the phase and crystallization behavior of mixtures of a high‐melting milk fat fraction with a low‐melting milk fat fraction or canola oil was studied. A turbidity technique was developed to estimate solubility and metastability conditions of these lipid mixtures. Both solubility and metastability of the high‐melting milk fat fraction in liquid lipids increased exponentially with temperature. At a given equilibration temperature, liquid phases and solid fractions with nearly identical melting profiles and TAG compositions were obtained regardless of the original concentration of the lipid mixture. The maximum melting temperature (MMT), as measured by DSC, of the liquid phase increased dramatically in the equilibrium temperature range of 27.5–35.0°C but did not change at temperatures below and above this range (down to 25.0°C and up to 40°C in this study). The content of long‐chain TAG (C46−C52) increased and short‐chain TAG (C36−C40) decreased in the liquid phases as the equilibrium temperature increased. A plot of the TAG group ratio (i.e, long‐short‐chain TAG) vs. equilibrium temperature was generated to illustrate the phase behavior of the complex lipid system and to represent a solubility curve, from which the supersaturation level for crystallization kinetics was determined. Higher supersaturation and lower temperature resulted in higher nucleation and crystallization rates. Compared to the system with a low‐melting milk fat fraction, mixtures of the high‐melting milk fat fraction with canola oil had higher nucleation and crystallization rates due to the lower solubility found for this system.