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Anhydrous milk fat as a substitute for partially hydrogenated fat: A comparative physico-chemical characterization.

Divya, N. and Vijay, K. R. and Somashekar, R. and Lokesh, B. R. (2016) Anhydrous milk fat as a substitute for partially hydrogenated fat: A comparative physico-chemical characterization. Indian Journal of Dairy Science, 69 (1). pp. 50-59.

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Partially hydrogenated fat (PHF) is widely used in the food industry especially as a bakery fat. However, PHF is perceived to have adverse effects on health and hence needs to be replaced by a fat which has similar structural and o~anoleptic properties without having harmful effects on health. In present study anhydrous milk fat (AMF) was tested for this purpose by comparing the structural aspects of AMF with PHF. AMF from three different sources were characterised for their physicochemical properties, AMF obtained from commercial sources (Com-AM},) and AMF prepared from cow milk (Cow-AMF) and buffalo milk (Bufl-AMF) was used in this study. The AMF samples contained 4.5-6.2% short chain fatty acids and 17.4- 19.4% medium chain fatty acids which were not detected in PHF. The amount oftrisaturated triacylglycerols (TAG) in ComAMF, Cow-AMF and Buft-AMP was 22.3, 18.8 and 22.5 respectively whereas PHF contained 27.5% trisaturated TAG. The results from DSC studies showed that the total change in enthalpy (6H) for melting as well as crystallisation for ComAMF was closer to that of PHF. The SFC pattern for ComAMF and PHF indicated the plasticity of both the fats. ComAMF samples showed TAG in W polymorph similar to that of PHF. Micro-structural analysis showed crystal clusters of comparable size for Com-AMF and PHF with high refraction. The structural studies indicate that PHF can he replaced to certain extent with Com-AMF in the preparation offood proda with desirable organoleptic properties.

Item Type: Article
Uncontrolled Keywords: Anhydrous milk fat, partially hydrogenated triglyceride molecular species, differential scanning calorimetry polymorphism
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jul 2017 08:57
Last Modified: 10 Jul 2017 08:57
URI: http://ir.cftri.com/id/eprint/12780

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