Effects of high pressure on anhydrous milk fat crystallization in emulsion
Language
en
Article de revue
This item was published in
High Pressure Research. 2009, vol. 29, n° 1, p. 57- 60
Taylor & Francis
English Abstract
Anhydrous milk fat crystallization was compared either in bulk phase or in oil in water emulsion by studying melting curves obtained by calorimetry measurements. Emulsions were submitted to a high pressure (HP) treatment ...Read more >
Anhydrous milk fat crystallization was compared either in bulk phase or in oil in water emulsion by studying melting curves obtained by calorimetry measurements. Emulsions were submitted to a high pressure (HP) treatment (200 MPa/10 min). An aging period of 72 h was required to obtain the highest amount of crystallized fat at 4 °C. Emulsification promoted the crystallization of low melting point (LMP) triglycerides. The effect of HP on anhydrous milk fat crystallization depended on the aging time. For short aging periods (30 min and 1 h), HP treatment favored the crystallization of LMP triglycerides, thus amplifying the effect of emulsification compared with the crystallization in bulk phase. However, for a long aging time, <i>i.e.</i> 48 h, the amounts of crystallized matter in emulsion with or without HP treatment were comparable. This result was interpreted in terms of a different polymorphic form crystallizing under HP.Read less <
English Keywords
Oil in water emulsion
Anhydrous milk fat crystallization
High pressure
Melting enthalpy
Origin
Hal imported