Premium
The effect of phospholipids and water on the isothermal crystallisation of milk fat
Author(s) -
Vanhoutte Bert,
Dewettinck Koen,
Foubert Imogen,
Vanlerberghe Brecht,
Huyghebaert Andr�
Publication year - 2002
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200208)104:8<490::aid-ejlt490>3.0.co;2-u
Subject(s) - crystallization , differential scanning calorimetry , isothermal process , chemistry , induction period , milk fat , kinetics , chromatography , water activity , gompertz function , thermodynamics , food science , water content , organic chemistry , linseed oil , physics , geotechnical engineering , quantum mechanics , engineering , catalysis , machine learning , computer science
Different amounts of phospholipids (0.00‐0.07%) and water (0.00‐0.70%) were added to milk fat. The mixtures were crystallised under isothermal conditions and the crystallisation was monitored by differential scanning calorimetry and pulsed nuclear magnetic resonance. The crystallisation behaviour was described with the Avrami and Gompertz model which was fitted by non‐linear regression. Variance analysis revealed significant effects, whereas especially the induction time was influenced: higher concentrations of water seemed to decrease the induction time, while higher amount of phospholipids delayed the onset of crystallisation. No interaction effects between phospholipids and water were observed. An attempt to explain the effect of phospholipids on the induction time, based on the molecular interactions between phospholipids and triglycerides is proposed. This principle can be applied for sn ‐1, 2 diglycerides as well.