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Chemical and thermal characteristics of milk fat fractions isolated by a melt crystallization.

Dimick, P. S. and Yella Reddy, S. and Ziegler, G. R. (1996) Chemical and thermal characteristics of milk fat fractions isolated by a melt crystallization. Journal of the American Oil Chemists' Society, 73 (12). pp. 1647-1652. ISSN 0003-021X

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Anhydrous milk fat (AMF) was fractionated by a two-stage dry fractionation process to produce three fractions: high melting (HMF), middle melting (MMF), and low melting (LMF). The HMF (m.p. 42~ exhibited a broad melting range similar to a plastic fat. The MMF (m.p. 33~ resembled the original AMF (m.p. 31~ but with slightly higher solid fat content. The LMF (m.p. 16~ was liquid at ambient temperature. Differences in the thermal properties of these fractions were attributed to the triacylglycerols (TAG) and their fatty acid composition. Saturated TAG with carbon numbers of 36-54 were concentrated in the HMF; whereas unsaturated TAG of carbon number 36-54 predominated in the LMF. Likewise, the longchain saturated fatty acids were significantly higher and the long-chain unsaturated fatty acids were significantly lower in the HMF fraction. Binary blends of milk-fat fractions with a range of melting profiles were produced by mixing HMF with AMF, MMF, or LMF. Laboratory-prepared fractions were similar to commercially available fractions.

Item Type: Article
Uncontrolled Keywords: Dry fractionation, fatty acid, milk fat, thermal properties, and triacylglycerol composition.
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Apr 2012 11:01
Last Modified: 23 Apr 2012 11:01
URI: http://ir.cftri.com/id/eprint/3389

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