Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties
| dc.rights.license | open | en_US |
| hal.structure.identifier | Chimie et Biologie des Membranes et des Nanoobjets [CBMN] | |
| dc.contributor.author | BAYARD, Mathilde | |
| dc.contributor.author | KAUFFMANN, Brice | |
| dc.contributor.author | VAUVRE, Jean-Michael | |
| hal.structure.identifier | Chimie et Biologie des Membranes et des Nanoobjets [CBMN] | |
| dc.contributor.author | LEAL-CALDERON, Fernando | |
| hal.structure.identifier | Chimie et Biologie des Membranes et des Nanoobjets [CBMN] | |
| dc.contributor.author | CANSELL, Maud | |
| dc.date.accessioned | 2024-10-03T08:39:25Z | |
| dc.date.available | 2024-10-03T08:39:25Z | |
| dc.date.issued | 2022-01-01 | |
| dc.identifier.issn | 0308-8146 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/202148 | |
| dc.description.abstractEn | We performed a multiscale study to understand the impact of pure exogenous compounds at low concentration on the crystallization of triacylglycerols (TAGs) in anhydrous milk fat (AMF). We selected butyric acid, an inhibitor of crystallization, and palmitic acid, a promotor, to investigate the influence of the chain length. Tripalmitin was also used as a promotor to assess the impact of fatty acid esterification. Melted blends containing the additives (1 wt%) were quenched at 25 °C. X-ray scattering data showed that AMF TAGs crystallized directly in the β’-2L form. The presence of additives did not modify the nanostructure of TAG crystals. However, they significantly altered the microstructure of AMF, as revealed by polarized light microscopy and rheology. This study emphasizes the interest of a multiscale approach to gain knowledge about the behavior of complex fat blends and of the use of modulators at low concentration to monitor their textural properties. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Anhydrous milk fat | |
| dc.subject.en | Isothermal crystallization | |
| dc.subject.en | Esterified and free fatty acids | |
| dc.subject.en | Multiscale properties | |
| dc.title.en | Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties | |
| dc.title.alternative | Food Chemistry | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodchem.2021.130533 | en_US |
| dc.subject.hal | Chimie/Matériaux | en_US |
| dc.identifier.pubmed | 34274704 | en_US |
| bordeaux.journal | Food Chemistry | en_US |
| bordeaux.volume | 366 | en_US |
| bordeaux.hal.laboratories | CBMN : Chimie & de Biologie des Membranes & des Nano-objets - UMR 5248 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | CNRS | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.identifier | hal-04719380 | |
| hal.version | 1 | |
| hal.date.transferred | 2024-10-03T08:39:28Z | |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | true | |
| dc.rights.cc | Pas de Licence CC | en_US |
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