The effect of minor components on milk fat crystallization
Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization b...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Wright, Amanda J. [verfasserIn] |
|---|
| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2000 |
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| Anmerkung: |
© AOCS Press 2000 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists' Society - Springer-Verlag, 1947, 77(2000), 5 vom: Mai, Seite 463-475 |
|---|---|
| Übergeordnetes Werk: |
volume:77 ; year:2000 ; number:5 ; month:05 ; pages:463-475 |
| Links: |
|---|
| DOI / URN: |
10.1007/s11746-000-0075-8 |
|---|
| Katalog-ID: |
OLC2068136759 |
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| 245 | 1 | 0 | |a The effect of minor components on milk fat crystallization |
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| 520 | |a Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. | ||
| 700 | 1 | |a Hartel, Richard W. |4 aut | |
| 700 | 1 | |a Narine, Suresh S. |4 aut | |
| 700 | 1 | |a Marangoni, Alejandro G. |4 aut | |
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10.1007/s11746-000-0075-8 doi (DE-627)OLC2068136759 (DE-He213)s11746-000-0075-8-p DE-627 ger DE-627 rakwb eng 660 VZ Wright, Amanda J. verfasserin aut The effect of minor components on milk fat crystallization 2000 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2000 Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. Hartel, Richard W. aut Narine, Suresh S. aut Marangoni, Alejandro G. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 77(2000), 5 vom: Mai, Seite 463-475 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:77 year:2000 number:5 month:05 pages:463-475 https://doi.org/10.1007/s11746-000-0075-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4307 AR 77 2000 5 05 463-475 |
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10.1007/s11746-000-0075-8 doi (DE-627)OLC2068136759 (DE-He213)s11746-000-0075-8-p DE-627 ger DE-627 rakwb eng 660 VZ Wright, Amanda J. verfasserin aut The effect of minor components on milk fat crystallization 2000 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2000 Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. Hartel, Richard W. aut Narine, Suresh S. aut Marangoni, Alejandro G. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 77(2000), 5 vom: Mai, Seite 463-475 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:77 year:2000 number:5 month:05 pages:463-475 https://doi.org/10.1007/s11746-000-0075-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4307 AR 77 2000 5 05 463-475 |
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10.1007/s11746-000-0075-8 doi (DE-627)OLC2068136759 (DE-He213)s11746-000-0075-8-p DE-627 ger DE-627 rakwb eng 660 VZ Wright, Amanda J. verfasserin aut The effect of minor components on milk fat crystallization 2000 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2000 Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. Hartel, Richard W. aut Narine, Suresh S. aut Marangoni, Alejandro G. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 77(2000), 5 vom: Mai, Seite 463-475 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:77 year:2000 number:5 month:05 pages:463-475 https://doi.org/10.1007/s11746-000-0075-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4307 AR 77 2000 5 05 463-475 |
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10.1007/s11746-000-0075-8 doi (DE-627)OLC2068136759 (DE-He213)s11746-000-0075-8-p DE-627 ger DE-627 rakwb eng 660 VZ Wright, Amanda J. verfasserin aut The effect of minor components on milk fat crystallization 2000 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2000 Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. Hartel, Richard W. aut Narine, Suresh S. aut Marangoni, Alejandro G. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 77(2000), 5 vom: Mai, Seite 463-475 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:77 year:2000 number:5 month:05 pages:463-475 https://doi.org/10.1007/s11746-000-0075-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4307 AR 77 2000 5 05 463-475 |
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10.1007/s11746-000-0075-8 doi (DE-627)OLC2068136759 (DE-He213)s11746-000-0075-8-p DE-627 ger DE-627 rakwb eng 660 VZ Wright, Amanda J. verfasserin aut The effect of minor components on milk fat crystallization 2000 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2000 Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. Hartel, Richard W. aut Narine, Suresh S. aut Marangoni, Alejandro G. aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 77(2000), 5 vom: Mai, Seite 463-475 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:77 year:2000 number:5 month:05 pages:463-475 https://doi.org/10.1007/s11746-000-0075-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4307 AR 77 2000 5 05 463-475 |
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In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. 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the effect of minor components on milk fat crystallization |
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The effect of minor components on milk fat crystallization |
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Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. © AOCS Press 2000 |
| abstractGer |
Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. © AOCS Press 2000 |
| abstract_unstemmed |
Abstract Milk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation ($ ΔG_{c,apparent} $) were determined using the Fisher-Turnbull model. ($ ΔG_{c,apparent} $) for AMF was significantly greater than $ ΔG_{c,apparent} $ for MF-TAG, and $ ΔG_{c,apparent} $ for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG. © AOCS Press 2000 |
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