1
|
Zhao M, Chen L, Liu F, Zhong F, Chen M, Jin H, Kang J, Wu J, Xu J. The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6837-6848. [PMID: 37278491 DOI: 10.1002/jsfa.12768] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/01/2023] [Accepted: 06/03/2023] [Indexed: 06/07/2023]
Abstract
BACKGROUND Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, the similarity between fat and emulsifier in these characteristics, and their impact on final product quality remains unclear. RESULTS To investigate the influence of the fatty acid composition of fats, as well as their similarity to glycerol monostearate (GMS), on fat crystallization and destabilization during the aging and freezing stages, ice creams were formulated using a combination of two types of fats (coconut oil and palm olein) in five different ratios. In oil phases, decreased saturation of fatty acids (from 93.38% to 46.69%) and increased similarity to GMS (from 11.96% to 46.01%) caused a reduction in the maximum solid fat content. Moreover, the rise in unsaturated long-chain fatty acids (from 34.61% to 99.57%) and similarity to GMS enhanced the formation of rare and coarse fat crystals, leading to a sparse crystalline network. This, in turn, reduced the crystallization rate and the stiffness of the fat in emulsions. Assuming consistent overrun across all ice creams, the enhanced interactions between fat globules in ice cream improved its hardness, melting properties, and shrinkage. CONCLUSION The crystalline properties of fat in emulsions were influenced by oil phases, impacting fat destabilization and ultimately enhancing the quality of ice cream. The present study offers valuable insights for the optimization of fat and monoglyceride fatty acid ester selection, with the potential to improve ice cream quality. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mengdi Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ling Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fei Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Huajin Jin
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China
| | - Jingran Kang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China
| | - Juan Wu
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China
| | - Jun Xu
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China
| |
Collapse
|
2
|
Brożek O, Kiełczewska K, Bohdziewicz K. Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/144223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
3
|
Logan A, Lopez C, Xu M, Day L, Oiseth S, Augustin MA. Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creams. Food Res Int 2021; 147:110557. [PMID: 34399534 DOI: 10.1016/j.foodres.2021.110557] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/07/2021] [Accepted: 06/21/2021] [Indexed: 11/25/2022]
Abstract
The crystallisation behaviour of milk fat plays an important role in the functionality and sensory properties of fat-rich dairy products. In this study, we investigated the impact of tempering to 25 °C on the viscoelastic properties, particle size and thermal behaviour of 20% w/w unprocessed and homogenised creams prepared from bovine milk. The crystallisation properties were examined by synchrotron X-ray diffraction (XRD) at small (SAXS) and wide angle (WAXS) and differential scanning calorimetry (DSC). Oscillation rheology was performed to characterise the cream's viscoelastic properties. Homogenisation (35 MPa) reduced the average droplet size from 4.4 to 1.3 µm. After 24 h storage at 4 °C, milk fat structures showed triacylglycerol (TAG) 2L and 3L(001, 002, 003, 005) lamellar stacking orders associated predominantly with the α and β' polymorphic forms. Tempering to 25 °C induced the complete melting of the 3L crystals and led to an irreversible loss in the elastic modulus (G') and a reduction in the viscous modulus (G'') once returned to refrigerated conditions, due to changes in the particle-particle interactions and structure of the reformed milk fat crystals. The results demonstrate that crystallisation behaviour of milk fat is influenced by droplet size and the rearrangement of triacylglycerol (TAG) upon tempering, and lead to changes in the viscoelastic behaviour of dairy products containing a high level of milk fat.
Collapse
Affiliation(s)
- Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | | | - Mi Xu
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Li Day
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Sofia Oiseth
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Mary Ann Augustin
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| |
Collapse
|
4
|
Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties. Food Chem 2021; 347:128997. [PMID: 33450551 DOI: 10.1016/j.foodchem.2020.128997] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/26/2020] [Accepted: 12/30/2020] [Indexed: 11/22/2022]
Abstract
In this study, five fats (hydrogenated palm kernel oil, HPKO-A and HPKO-B; refined vegetable oils, RVO-A and RVO-B; transesterification oil, TO) were used to prepare whipping creams. HPKO-A and RVO-A which rich in lauric and myristic acids facilitated the formation of small crystals and dense crystal network, while higher stearic acid content of HPKO-B formed large spherical crystals. The richness in palmitic acid (RVO-B and TO) and oleic acid (TO) led to the formation of weak crystal network. Higher partial coalescence was correlated to higher collision frequency of fat globules and crystal connection, therefore, the overruns, firmness and stability of creams prepared by HPKO-A and RVO-A were higher than those of HPKO-B and RVO-B. The least stability of cream prepared by TO was related to the weak crystal networks. In summary, higher lauric and myristic acids content resulted in dense crystal networks, promoting partial coalescence and improving the cream quality.
Collapse
|
5
|
de Souza Queirós M, Viriato RLS, Vega DA, Ribeiro APB, Gigante ML. Milk fat nanoemulsions stabilized by dairy proteins. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3295-3304. [PMID: 32728278 PMCID: PMC7374681 DOI: 10.1007/s13197-020-04362-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/29/2020] [Accepted: 03/18/2020] [Indexed: 10/24/2022]
Abstract
Droplet size, polydispersity, physical and polymorphic stability of milk fat nanoemulsions produced by hot high-pressure homogenization and stabilized by whey protein isolate (WPI pH 4.0 or 7.0) or sodium caseinate (NaCas pH 7.0) were evaluated for 60 days of storage at 25 °C. Smaller droplets were observed for the NaCas pH 7.0 nanoemulsion, which also showed a lower polydispersity index, resulting in a stable emulsified system for 60 days. On the other hand, the nanoemulsion with bigger droplet size (WPI pH 4.0) showed reduced stability, probably due to the pH near the isoelectric point of the whey proteins. The nanostructured milk fat exhibited the same melting behavior as the bulk milk fat, with a balance between liquid and crystallized fat, and crystals in polymorphic form β'. This could be an advantage concerning the application of the system for delivery of bioactive compounds and improvement of the sensory properties of fat-based food. In summary, nanoemulsions stabilized by NaCas (pH 7.0) showed higher kinetic stability over the storage time, which from a technological application point of view is a very important factor in the food industry.
Collapse
Affiliation(s)
- Mayara de Souza Queirós
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Rodolfo Lázaro Soares Viriato
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Daniela Almeida Vega
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| | - Mirna Lúcia Gigante
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo 13083-862 Brazil
| |
Collapse
|
6
|
Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109923] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
7
|
Cheng J, Dudu OE, Wang D, Li X, Yan T. Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions. Food Chem 2020; 310:125949. [PMID: 31837532 DOI: 10.1016/j.foodchem.2019.125949] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/19/2019] [Accepted: 11/23/2019] [Indexed: 11/17/2022]
Abstract
The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated GMS retarded the nucleation of emulsified anhydrous milk fat, but accelerated crystal growth. A contrasting outcome was elicited by emulsified coconut oil. Increasing GMS concentration strengthened and weakened the structural networking within anhydrous milk fat and coconut oil emulsions, respectively, which was evidenced by the oscillatory rheology results. Anhydrous milk fat whipped-frozen emulsions were characterized by increased partial coalescence degree with increasing GMS concentration. However, lower partial destabilization index and insignificant effect of GMS was found in coconut oil systems. Confocal laser scanning micrographs revealed that big clumps of fat globules were present at air bubble surfaces in anhydrous milk fat whipped-frozen emulsions, while only some individual fat globules were observed in coconut oil systems.
Collapse
Affiliation(s)
- Jinju Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science (KLDS), Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Olayemi Eyituoyo Dudu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China
| | - Dong Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science (KLDS), Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaodong Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science (KLDS), Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Tingsheng Yan
- College of Life Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
8
|
Viriato RLS, Queirós MDS, Ribeiro APB, Gigante ML. Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review. J Food Sci 2019; 84:2024-2030. [PMID: 31329276 DOI: 10.1111/1750-3841.14728] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 06/14/2019] [Accepted: 06/17/2019] [Indexed: 12/14/2022]
Abstract
Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi-solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.
Collapse
Affiliation(s)
| | - Mayara de Souza Queirós
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
| | - Ana Paula Badan Ribeiro
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
| | - Mirna Lúcia Gigante
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
| |
Collapse
|
9
|
Ren Q, Li L, Dudu OE, Ma Y. Thermal and structural changes of pasteurized milk fat globules during storage. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2018.12.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
10
|
Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition. Food Chem 2018; 264:24-33. [DOI: 10.1016/j.foodchem.2018.04.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 04/04/2018] [Accepted: 04/10/2018] [Indexed: 11/23/2022]
|
11
|
Lopez C, Blot M, Briard-Bion V, Cirié C, Graulet B. Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n -3 PUFA. Food Res Int 2017; 100:864-872. [DOI: 10.1016/j.foodres.2017.08.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2017] [Revised: 07/18/2017] [Accepted: 08/04/2017] [Indexed: 10/19/2022]
|
12
|
Ramel PR, Marangoni AG. Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices. J Dairy Sci 2017; 100:6930-6937. [PMID: 28668535 DOI: 10.3168/jds.2017-12758] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Accepted: 04/30/2017] [Indexed: 11/19/2022]
Abstract
The effect of incorporation and presence of various ingredients in a model sodium caseinate-based imitation cheese matrix on the polymorphism of milk fat was comprehensively described using powder x-ray diffraction, differential scanning calorimetry, and microscopy. With anhydrous milk fat (AMF) in bulk used as control, the embedding of AMF as droplets in a protein matrix was found to result in a greater extent of formation of the β polymorph than AMF alone and AMF homogenized with water and salts solution. The use of other protein matrices such as soy and whey protein isolate gels revealed that the nature of the protein and other factors associated with it (i.e., hydrophobicity and molecular structure) do not seem to play a role in the formation of the β polymorph. These results indicated that the most important factor in the formation of the β polymorph is the physical constraints imposed by a solid protein matrix, which forces the triacylglycerols in milk fat to arrange themselves in the most stable crystal polymorph. Characterization of the crystal structure of milk fat or fats in general within a food matrix could provide insights into the complex thermal and rheological behavior of foods with added fats.
Collapse
Affiliation(s)
- P R Ramel
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - A G Marangoni
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada.
| |
Collapse
|
13
|
|
14
|
Tzompa-Sosa DA, Ramel PR, van Valenberg HJF, van Aken GA. Formation of β Polymorphs in Milk Fats with Large Differences in Triacylglycerol Profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4152-4157. [PMID: 27121766 DOI: 10.1021/acs.jafc.5b05737] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions during isothermal crystallization at 20 °C. TAG composition of MF from seven individual cows was determined using GC-FID and MALDI-TOF MS, and MF polymorphism was studied using X-ray diffraction. Results showed that TAG profile determines the polymorphic behavior of MF. Saturated TAG with carbon numbers 34-38 promoted the formation of α polymorphs, whereas unsaturated TAG with 52-54 promoted the formation of the β polymorphs. Furthermore, MFs with unsaturated fatty acid profiles were increased in unsaturated TAG with 52-54 carbons. The presence of MF crystals in the β polymorph has been controversial over the years as most authors mainly find MF crystals in the α and β' form. In our work, we showed that the β polymorph is formed in MF on the basis of its TAG composition.
Collapse
Affiliation(s)
- Daylan A Tzompa-Sosa
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University , Wageningen, The Netherlands
| | - Pere R Ramel
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University , Wageningen, The Netherlands
| | - Hein J F van Valenberg
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University , Wageningen, The Netherlands
| | - George A van Aken
- NIZO Food Research , P.O. Box 2, 6710 BA, Ede, The Netherlands
- insight FOOD inside , Ede, The Netherlands
| |
Collapse
|
15
|
Ramel PRR, Peyronel F, Marangoni AG. Characterization of the nanoscale structure of milk fat. Food Chem 2016; 203:224-230. [PMID: 26948609 DOI: 10.1016/j.foodchem.2016.02.064] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2015] [Revised: 01/08/2016] [Accepted: 02/09/2016] [Indexed: 10/22/2022]
Abstract
The nanoscale structure of milk fat (MF) crystal networks is extensively described for the first time through the characterization of milk fat-crystalline nanoplatelets (MF-CNPs). Removing oil by washing with cold isobutanol and breaking-down crystal aggregates by controlled homogenization allowed for the extraction and visualization of individual MF-CNPs that are mainly composed of high melting triacylglycerols (TAGs). By image analysis, the length and width of MF-CNPs were measured (600 nm × 200 nm-900 nm × 300 nm). Using small-angle X-ray scattering (SAXS), crystalline domain size, (i.e., thickness of MF-CNPs), was determined (27 nm (d001)). Through interpretation of ultra-small-angle X-ray scattering (USAXS) patterns of MF using Unified Fit and Guinier-Porod models, structural properties of MF-CNPs (smooth surfaces) and MF-CNP aggregations were characterized (RLCA aggregation of MF-CNPs to form larger structures that present diffused surfaces). Elucidation of MF-CNPs provides a new dimension of analysis for describing MF crystal networks and opens-up opportunities for modifying MF properties through nanoengineering.
Collapse
Affiliation(s)
- Pere Randy R Ramel
- Department of Food Science, University of Guelph, Guelph, ON N1G 1Y2, Canada.
| | - Fernanda Peyronel
- Department of Food Science, University of Guelph, Guelph, ON N1G 1Y2, Canada.
| | | |
Collapse
|
16
|
Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.11.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
17
|
Truong T, Morgan GP, Bansal N, Palmer M, Bhandari B. Crystal structures and morphologies of fractionated milk fat in nanoemulsions. Food Chem 2015; 171:157-67. [DOI: 10.1016/j.foodchem.2014.08.113] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 07/11/2014] [Accepted: 08/26/2014] [Indexed: 10/24/2022]
|
18
|
Bugeat S, Perez J, Briard-Bion V, Pradel P, Ferlay A, Bourgaux C, Lopez C. Unsaturated fatty acid enriched vs. control milk triacylglycerols: Solid and liquid TAG phases examined by synchrotron radiation X-ray diffraction coupled with DSC. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.029] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
19
|
Guerra E, Gori A, Cevoli C, Losi G, Caboni MF. Lipid fraction of creams collected in the Parmigiano-Reggiano cheese production area in response to extruded linseed supplementation of dairy cows’ diets: GC-FID and FT-MIR evaluation. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12153] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Elena Guerra
- Department of Agricultural and Food Sciences; University of Bologna; Piazza G. Goidanich 60 - 47521 Cesena FC Italy
| | - Alessandro Gori
- Department of Agricultural and Food Sciences; University of Bologna; Piazza G. Goidanich 60 - 47521 Cesena FC Italy
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences; University of Bologna; Piazza G. Goidanich 60 - 47521 Cesena FC Italy
| | - Giuseppe Losi
- Department of Agricultural and Food Sciences; University of Bologna; Piazza G. Goidanich 60 - 47521 Cesena FC Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences; University of Bologna; Piazza G. Goidanich 60 - 47521 Cesena FC Italy
| |
Collapse
|
20
|
Truong T, Bansal N, Bhandari B. Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1352-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
21
|
Truong T, Bansal N, Sharma R, Palmer M, Bhandari B. Effects of emulsion droplet sizes on the crystallisation of milk fat. Food Chem 2014; 145:725-35. [DOI: 10.1016/j.foodchem.2013.08.072] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Revised: 08/02/2013] [Accepted: 08/16/2013] [Indexed: 10/26/2022]
|
22
|
Lopez C, Briard-Bion V, Bourgaux C, Pérez J. Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
23
|
Buldo P, Kirkensgaard JJK, Wiking L. Crystallization mechanisms in cream during ripening and initial butter churning. J Dairy Sci 2013; 96:6782-6791. [PMID: 24035028 DOI: 10.3168/jds.2012-6066] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2012] [Accepted: 07/27/2013] [Indexed: 11/19/2022]
Abstract
The temperature treatment of cream is the time-consuming step in butter production. A better understanding of the mechanisms leading to partial coalescence, such as fat crystallization during ripening and churning of the cream, will contribute to optimization of the production process. In this study, ripening and churning of cream were performed in a rheometer cell and the mechanisms of cream crystallization during churning of the cream, including the effect of ripening time, were investigated to understand how churning time and partial coalescence are affected. Crystallization mechanisms were studied as function of time by differential scanning calorimetry, nuclear magnetic resonance and by X-ray scattering. Microstructure formation was investigated by small deformation rheology and static light scattering. The study demonstrated that viscosity measurements can be used to detect phase inversion of the emulsion during churning of the cream in a rheometer cell. Longer ripening time (e.g., 5h vs. 0 h) resulted in larger butter grains (91 vs. 52 µm), higher viscosity (5.3 vs. 1.3 Pa · s), and solid fat content (41 vs. 13%). Both ripening and churning time had an effect on the thermal behavior of the cream. Despite the increase in solid fat content, no further changes in crystal polymorphism and in melting behavior were observed after 1h of ripening and after churning. The churning time significantly decreased after 0.5h of ripening, from 22.9 min for the cream where no ripening was applied to 16.23 min. Therefore, the crystallization state that promotes partial coalescence (i.e., aggregation of butter grains) is obtained within the first hour of cream ripening at 10 °C. The present study adds knowledge on the fundamental processes of crystallization and polymorphism of milk fat occurring during ripening and churning of cream. In addition, the dairy industry will benefit from these insights on the optimization of butter manufacturing.
Collapse
Affiliation(s)
- Patrizia Buldo
- Department of Food Science, Aarhus University, Blichers Allé 20, PO Box 50, 8830 Tjele, Denmark
| | - Jacob J K Kirkensgaard
- Niels Bohr Institute, University of Copenhagen, Blegdamsvej 17, 2100 Copenhagen, Denmark
| | - Lars Wiking
- Department of Food Science, Aarhus University, Blichers Allé 20, PO Box 50, 8830 Tjele, Denmark.
| |
Collapse
|
24
|
Augustin M, Udabage P, Juliano P, Clarke P. Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
25
|
Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.11.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
26
|
Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.03.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
27
|
Efficient liquid chromatographic analysis of mono-, di-, and triglycerols using silver thiolate stationary phase. J Chromatogr A 2012; 1240:90-5. [DOI: 10.1016/j.chroma.2012.03.083] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2012] [Revised: 03/23/2012] [Accepted: 03/26/2012] [Indexed: 11/20/2022]
|