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

doi:10.1016/j.foodchem.2021.131605

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

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

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

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Food Chemistry. 2022-03-30, vol. 373

Resumen en inglés

We examined the crystallization and melting of anhydrous milk fat (AMF)-in-water emulsions stabilized by sodium caseinate. Various additives at low concentrations (<5 wt%), differing in their hydrocarbon chain length (propionic vs. palmitic acid), unsaturation (palmitic vs. oleic acid), and esterification state (palmitic acid vs. tripalmitin) were used to modulate AMF crystallization kinetics. Three emulsions with different average droplet diameters were cooled down from 60 °C to 4 °C. Fat crystallization was followed by DSC under dynamic (cooling) and static (isothermal) conditions. Propionic acid did not have any noticeable effect. Oleic acid favored supercooling and the formation of unstable polymorphs at short times but its impact faded after 48 h of isothermal storage. The impact of palmitic acid was related to its amphiphilic properties and vanished after 48 h. Tripalmitin influenced crystallization via volume effects that were persistent. It formed mixed crystals which extended the melting range of AMF.< Leer menos

Palabras clave en inglés

Emulsions

Anhydrous milk fat

Crystallization

Droplet size

Minor compounds

Supercooling