Effects of high pressure on anhydrous milk fat crystallization in emulsion
| hal.structure.identifier | Equipe de Recherche Agro-alimentaire Périgourdine [ERAP] | |
| dc.contributor.author | VERRET, Catherine | |
| hal.structure.identifier | Equipe de Recherche Agro-alimentaire Périgourdine [ERAP] | |
| dc.contributor.author | EL MOUEFFAK, Abdelhamid | |
| hal.structure.identifier | Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB] | |
| dc.contributor.author | LARGETEAU, Alain | |
| hal.structure.identifier | École Nationale Supérieure de Chimie et de Physique de Bordeaux (ENSCPB) | |
| dc.contributor.author | FRIMIGACCI, Mireille | |
| hal.structure.identifier | Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB] | |
| dc.contributor.author | DEMAZEAU, Gérard | |
| hal.structure.identifier | Transferts, écoulements, fluides, énergétique [TREFLE] | |
| dc.contributor.author | LEAL-CALDERON, Fernando | |
| hal.structure.identifier | Transferts, écoulements, fluides, énergétique [TREFLE] | |
| dc.contributor.author | CANSELL, Maud | |
| dc.date.issued | 2009 | |
| dc.identifier.issn | 0895-7959 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | en | |
| dc.publisher | Taylor & Francis | |
| dc.subject.en | Oil in water emulsion | |
| dc.subject.en | Anhydrous milk fat crystallization | |
| dc.subject.en | High pressure | |
| dc.subject.en | Melting enthalpy | |
| dc.title.en | Effects of high pressure on anhydrous milk fat crystallization in emulsion | |
| dc.type | Article de revue | |
| dc.identifier.doi | 10.1080/08957950802593790 | |
| dc.subject.hal | Sciences du Vivant [q-bio]/Ingénierie des aliments | |
| dc.subject.hal | Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft] | |
| bordeaux.journal | High Pressure Research | |
| bordeaux.page | 57- 60 | |
| bordeaux.volume | 29 | |
| bordeaux.issue | 1 | |
| bordeaux.peerReviewed | oui | |
| hal.identifier | hal-00378366 | |
| hal.version | 1 | |
| hal.popular | non | |
| hal.audience | Internationale | |
| hal.origin.link | https://hal.archives-ouvertes.fr//hal-00378366v1 | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=High%20Pressure%20Research&rft.date=2009&rft.volume=29&rft.issue=1&rft.spage=57-%2060&rft.epage=57-%2060&rft.eissn=0895-7959&rft.issn=0895-7959&rft.au=VERRET,%20Catherine&EL%20MOUEFFAK,%20Abdelhamid&LARGETEAU,%20Alain&FRIMIGACCI,%20Mireille&DEMAZEAU,%20G%C3%A9rard&rft.genre=article |
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