BAYARD, Mathilde; KAUFFMANN, Brice; VAUVRE, Jean-Michael; LEAL-CALDERON, Fernando; CANSELL, Maud

doi:10.1016/j.foodchem.2021.130533

Ver/Abrir

CBMN_FoodChem_2022_Bayard.pdf (6.056Mb)

Metadatos

Mostrar el registro completo del ítem

Licencia de uso del documento

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

KAUFFMANN, Brice

VAUVRE, Jean-Michael

Idioma

Article de revue

Este ítem está publicado en

Food Chemistry. 2022-01-01, vol. 366

Resumen en inglés

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.< Leer menos

Palabras clave en inglés

Anhydrous milk fat

Isothermal crystallization

Esterified and free fatty acids

Multiscale properties