Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior
Blends of anhydrous milk fat (AMF) and canola oil (CO) were cooled from 35 to 5°C at 0.1°C/min, held for 24h, and centrifuged to separate the liquid and crystalline fractions. The blends’ crystallization behaviors and microstructures depended on the level of CO present. Onset and half times of cryst...
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| Veröffentlicht in: | Journal of dairy science 2005-06, Vol.88 (6), p.1955-1965 |
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| container_end_page | 1965 |
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| container_title | Journal of dairy science |
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| creator | Wright, A. J Batte, H. D Marangoni, A. G |
| description | Blends of anhydrous milk fat (AMF) and canola oil (CO) were cooled from 35 to 5°C at 0.1°C/min, held for 24h, and centrifuged to separate the liquid and crystalline fractions. The blends’ crystallization behaviors and microstructures depended on the level of CO present. Onset and half times of crystallization reflected a slower crystallization mechanism at higher levels of CO dilution. These differences were accompanied by a change in microstructure from large spherulites to smaller particles. The biggest change occurred between the 1:4 and 1:5 blends. Canola oil dilution also influenced the polymorphism of milk fat. Whereas only the β′ polymorph was observed in the crystallized 1:2 blend, the β polymorph predominated in the 1:8 blend. Some solubilization of AMF solids into CO was observed. This increased gradually with increasing CO concentration. Compositional analysis revealed the exchange of AMF and CO species between the liquid and crystalline fractions. The crystalline fractions were slightly enriched in AMF triacylglycerols, particularly with the more dilute blends (1:7 and 1:8). Large amounts of oil were trapped in the crystalline fractions, particularly for the concentrated AMF:CO blends where the β′ crystals and spherulitic microstructures were observed. Although the solid fat content profiles of the fractionated blends were marginally higher than those of the starting blends, the samples were very soft and oily. This strategy of using CO to fractionate milk fat was limited by the poor separation of solids and liquid during centrifugation. |
| doi_str_mv | 10.3168/jds.S0022-0302(05)72871-X |
| format | Article |
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J ; Batte, H. D ; Marangoni, A. G</creator><creatorcontrib>Wright, A. J ; Batte, H. D ; Marangoni, A. G</creatorcontrib><description>Blends of anhydrous milk fat (AMF) and canola oil (CO) were cooled from 35 to 5°C at 0.1°C/min, held for 24h, and centrifuged to separate the liquid and crystalline fractions. The blends’ crystallization behaviors and microstructures depended on the level of CO present. Onset and half times of crystallization reflected a slower crystallization mechanism at higher levels of CO dilution. These differences were accompanied by a change in microstructure from large spherulites to smaller particles. The biggest change occurred between the 1:4 and 1:5 blends. Canola oil dilution also influenced the polymorphism of milk fat. Whereas only the β′ polymorph was observed in the crystallized 1:2 blend, the β polymorph predominated in the 1:8 blend. Some solubilization of AMF solids into CO was observed. This increased gradually with increasing CO concentration. Compositional analysis revealed the exchange of AMF and CO species between the liquid and crystalline fractions. The crystalline fractions were slightly enriched in AMF triacylglycerols, particularly with the more dilute blends (1:7 and 1:8). Large amounts of oil were trapped in the crystalline fractions, particularly for the concentrated AMF:CO blends where the β′ crystals and spherulitic microstructures were observed. Although the solid fat content profiles of the fractionated blends were marginally higher than those of the starting blends, the samples were very soft and oily. This strategy of using CO to fractionate milk fat was limited by the poor separation of solids and liquid during centrifugation.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(05)72871-X</identifier><identifier>PMID: 15905425</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Animal productions ; Animals ; Biological and medical sciences ; butter oil ; Canola Oil ; Centrifugation ; Chemical Fractionation ; Chemical Phenomena ; Chemistry, Physical ; Cold Temperature ; Crystallization ; Fats - analysis ; Fats - chemistry ; Fats - isolation & purification ; Fatty Acids - analysis ; Fatty Acids - chemistry ; Fatty Acids, Monounsaturated - administration & dosage ; Fatty Acids, Monounsaturated - chemistry ; Food Handling - methods ; Food industries ; fractionation ; Fundamental and applied biological sciences. Psychology ; Milk - chemistry ; Milk and cheese industries. Ice creams ; milk fat ; separation ; Solubility ; Terrestrial animal productions ; Time Factors ; Triglycerides - analysis ; Triglycerides - chemistry ; Vertebrates</subject><ispartof>Journal of dairy science, 2005-06, Vol.88 (6), p.1955-1965</ispartof><rights>2005 American Dairy Science Association</rights><rights>2005 INIST-CNRS</rights><rights>Copyright American Dairy Science Association Jun 2005</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c538t-cf369f62876bb7d21aefc1d7a8c99550ea467efce9e92f6e9ba2f7ff9a2c52c23</citedby><cites>FETCH-LOGICAL-c538t-cf369f62876bb7d21aefc1d7a8c99550ea467efce9e92f6e9ba2f7ff9a2c52c23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.S0022-0302(05)72871-X$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16771805$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15905425$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wright, A. J</creatorcontrib><creatorcontrib>Batte, H. D</creatorcontrib><creatorcontrib>Marangoni, A. G</creatorcontrib><title>Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>Blends of anhydrous milk fat (AMF) and canola oil (CO) were cooled from 35 to 5°C at 0.1°C/min, held for 24h, and centrifuged to separate the liquid and crystalline fractions. The blends’ crystallization behaviors and microstructures depended on the level of CO present. Onset and half times of crystallization reflected a slower crystallization mechanism at higher levels of CO dilution. These differences were accompanied by a change in microstructure from large spherulites to smaller particles. The biggest change occurred between the 1:4 and 1:5 blends. Canola oil dilution also influenced the polymorphism of milk fat. Whereas only the β′ polymorph was observed in the crystallized 1:2 blend, the β polymorph predominated in the 1:8 blend. Some solubilization of AMF solids into CO was observed. This increased gradually with increasing CO concentration. Compositional analysis revealed the exchange of AMF and CO species between the liquid and crystalline fractions. The crystalline fractions were slightly enriched in AMF triacylglycerols, particularly with the more dilute blends (1:7 and 1:8). Large amounts of oil were trapped in the crystalline fractions, particularly for the concentrated AMF:CO blends where the β′ crystals and spherulitic microstructures were observed. Although the solid fat content profiles of the fractionated blends were marginally higher than those of the starting blends, the samples were very soft and oily. This strategy of using CO to fractionate milk fat was limited by the poor separation of solids and liquid during centrifugation.</description><subject>Animal productions</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>butter oil</subject><subject>Canola Oil</subject><subject>Centrifugation</subject><subject>Chemical Fractionation</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>Cold Temperature</subject><subject>Crystallization</subject><subject>Fats - analysis</subject><subject>Fats - chemistry</subject><subject>Fats - isolation & purification</subject><subject>Fatty Acids - analysis</subject><subject>Fatty Acids - chemistry</subject><subject>Fatty Acids, Monounsaturated - administration & dosage</subject><subject>Fatty Acids, Monounsaturated - chemistry</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>fractionation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Milk - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk fat</subject><subject>separation</subject><subject>Solubility</subject><subject>Terrestrial animal productions</subject><subject>Time Factors</subject><subject>Triglycerides - analysis</subject><subject>Triglycerides - chemistry</subject><subject>Vertebrates</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkV1v0zAUhi0EYmXwFyAggdhFhu3UsX05wsqQhnYxJu3OOnXs1cWNNzsZKr8ep6moxBWSJescPefjPS9Cbwk-rUgtPq3bdHqNMaUlrjD9iNkJp4KT8vYJmhFGWVkRKZ6i2V_kCL1IaZ1DQjF7jo4Ik5jNKZshdW6t0X0qgi0a6IKH4sr54ovzQ-9CV-R31q22bQxDKr47_7NYQF80cZt68N79hh0FXVssIugxmDKfzQoeXYgv0TMLPplX-_8Y3SzOfzQX5eXV12_N2WWpWSX6UtuqlrbOKurlkreUgLGatByElpIxbGBe85wy0khqayOXQC23VgLVjGpaHaMPU9_7GB4Gk3q1cUkb76EzeXVVczEXDPMMvvsHXIchdnk3RSTjsppzkSE5QTqGlKKx6j66DcStIliNFqhsgdpZoMb7KszUzgJ1m2tf7wcMy41pD5X7m2fg_R6ApMHbCJ126cDVnBOB2UHSyt2tfrloVNrkm-e2ZBwvhKrHlUfwzQRaCAruYm52c00xqTDOx5Ny1NNMhMkWPDoTVdLOdNq0ua3uVRvcfyj7A7eovUk</recordid><startdate>20050601</startdate><enddate>20050601</enddate><creator>Wright, A. 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J ; Batte, H. D ; Marangoni, A. 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Psychology</topic><topic>Milk - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk fat</topic><topic>separation</topic><topic>Solubility</topic><topic>Terrestrial animal productions</topic><topic>Time Factors</topic><topic>Triglycerides - analysis</topic><topic>Triglycerides - chemistry</topic><topic>Vertebrates</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wright, A. J</creatorcontrib><creatorcontrib>Batte, H. D</creatorcontrib><creatorcontrib>Marangoni, A. 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J</au><au>Batte, H. D</au><au>Marangoni, A. G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2005-06-01</date><risdate>2005</risdate><volume>88</volume><issue>6</issue><spage>1955</spage><epage>1965</epage><pages>1955-1965</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Blends of anhydrous milk fat (AMF) and canola oil (CO) were cooled from 35 to 5°C at 0.1°C/min, held for 24h, and centrifuged to separate the liquid and crystalline fractions. The blends’ crystallization behaviors and microstructures depended on the level of CO present. Onset and half times of crystallization reflected a slower crystallization mechanism at higher levels of CO dilution. These differences were accompanied by a change in microstructure from large spherulites to smaller particles. The biggest change occurred between the 1:4 and 1:5 blends. Canola oil dilution also influenced the polymorphism of milk fat. Whereas only the β′ polymorph was observed in the crystallized 1:2 blend, the β polymorph predominated in the 1:8 blend. Some solubilization of AMF solids into CO was observed. This increased gradually with increasing CO concentration. Compositional analysis revealed the exchange of AMF and CO species between the liquid and crystalline fractions. The crystalline fractions were slightly enriched in AMF triacylglycerols, particularly with the more dilute blends (1:7 and 1:8). Large amounts of oil were trapped in the crystalline fractions, particularly for the concentrated AMF:CO blends where the β′ crystals and spherulitic microstructures were observed. Although the solid fat content profiles of the fractionated blends were marginally higher than those of the starting blends, the samples were very soft and oily. This strategy of using CO to fractionate milk fat was limited by the poor separation of solids and liquid during centrifugation.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>15905425</pmid><doi>10.3168/jds.S0022-0302(05)72871-X</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 2005-06, Vol.88 (6), p.1955-1965 |
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| subjects | Animal productions Animals Biological and medical sciences butter oil Canola Oil Centrifugation Chemical Fractionation Chemical Phenomena Chemistry, Physical Cold Temperature Crystallization Fats - analysis Fats - chemistry Fats - isolation & purification Fatty Acids - analysis Fatty Acids - chemistry Fatty Acids, Monounsaturated - administration & dosage Fatty Acids, Monounsaturated - chemistry Food Handling - methods Food industries fractionation Fundamental and applied biological sciences. Psychology Milk - chemistry Milk and cheese industries. Ice creams milk fat separation Solubility Terrestrial animal productions Time Factors Triglycerides - analysis Triglycerides - chemistry Vertebrates |
| title | Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior |
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