BAYARD, Mathilde; LEAL-CALDERON, Fernando; CANSELL, Maud

doi:10.1016/j.foodchem.2016.09.042

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BAYARD, Mathilde
Chimie et Biologie des Membranes et des Nanoobjets [CBMN]

LEAL-CALDERON, Fernando
Chimie et Biologie des Membranes et des Nanoobjets [CBMN]

CANSELL, Maud
Chimie et Biologie des Membranes et des Nanoobjets [CBMN]

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Food Chemistry. 2017-03-01, vol. 218, p. 22-29

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The effect of free fatty acids with different chain lengths or unsaturation degree on anhydrous milk fat (AMF) crystallization was evaluated. The impact of esterification was also studied using three triglycerides. Melted blends containing the additives at concentrations lower than 12 wt.% were quenched at 25 degrees C and isothermal crystallization was monitored by pulsed low-resolution nuclear magnetic resonance. In parallel, polarized light microscopy was used to observe the microstructure. Compounds based on long chain saturated fatty acids, i.e. palmitic, stearic, eicosanoic acids, tripalmitin and tristearin accelerated crystallization. Conversely, propanoic, hexanoic and oleic acids slowed down the process, while triacetin had no impact. Interestingly, above a critical concentration, the addition of palmitic, stearic or eicosanoic acids caused a transition from a one-step to two-step process. Gompertz model was used to fit the experimental data and to assess the influence of the molecular properties of the additives on the kinetic parameters. (C) 2016 Elsevier Ltd. All rights reserved.< Réduire

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Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat

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