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- Title
Shear and Rapeseed Oil Addition Affect the Crystal Polymorphic Behavior of Milk Fat.
- Authors
Kaufmann, Niels; Kirkensgaard, Jacob J. K.; Andersen, Ulf; Wiking, Lars
- Abstract
The effect of shear on the crystallization kinetics of anhydrous milk fat (AMF) and blends with 20 and 30 % w/w added rapeseed oil (RO) was studied. Pulse H NMR was used to follow the α to β′ polymorphic transition. The NMR method was confirmed and supported by SAXS/WAXS experiments. Samples were crystallized at 5 °C and shear of 0, 74 or 444 s was applied during early crystallization, in the NMR tube. High shear rates decreased the amount of α polymorph formed and accelerated the polymorphic transition; however, shear did not affect the final solid fat content (SFC). The α to β′ transition occurred faster in the presence of RO allowing more room for the conformational changes to occur. Final SFC decreased with increasing RO content. Shear applied in 20 and 30 % blends caused the destruction of β′-related 3L structure leaving only 2L packing. In AMF and statically crystallized samples, both 3L and 2L packing existed. Shear did not affect the amount of β crystals formed. The study shows that both shear and RO affect the polymorphic behavior of milk fat, and that H NMR is able to detect polymorphic transition in blends with up to 30 % w/w RO.
- Subjects
RAPESEED oil; SHEARING force; CRYSTALLINE polymers; MILKFAT; CRYSTALLIZATION kinetics; PHASE transitions
- Publication
Journal of the American Oil Chemists' Society (JAOCS), 2013, Vol 90, Issue 6, p871
- ISSN
0003-021X
- Publication type
Article
- DOI
10.1007/s11746-013-2226-z