Title

Crystallization Behavior of Anhydrous Milk Fat-Sunflower Oil Wax Blends

Document Type

Article

Journal/Book Title/Conference

Journal of Agricultural and Food Chemistry

Volume

59

Issue

6

Publisher

American Chemical Society

Publication Date

2-23-2011

First Page

2689

Last Page

2695

DOI

10.1021/jf1046046

Abstract

This research evaluates the effect of sunflower oil wax (SFOw) addition on the crystallization behavior and functional properties of anhydrous milk fat (AMF). Induction times of nucleation, melting behavior, microstructure of crystals, and hardness were evaluated for samples of pure AMF and AMF with 0.1 and 0.25% SFOw. Results from this research show that the addition of waxes induced the onset of crystallization of AMF by inducing its nucleation, as evidenced by decreased induction times of nucleation and the formation of smaller crystals. Crystal growth after tempering was also promoted by waxes, and significantly harder lipid networks were obtained. Results presented in this paper suggest that SFOw can be used as an additive to alter the physiochemical properties of low trans-fatty acid lipids.

Comments

* indicates graduate students; # indicates undergraduate students mentored

This document is currently not available here.

Share

COinS