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Effect of CO 2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat
Author(s) -
Adhikari Bhaskar Mani,
Truong Tuyen,
Bansal Nidhi,
Bhandari Bhesh
Publication year - 2020
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12343
Subject(s) - crystallization , anhydrous , materials science , milk fat , chemical engineering , microstructure , water of crystallization , chemistry , analytical chemistry (journal) , crystallography , metallurgy , chromatography , composite material , organic chemistry , engineering , absorption (acoustics)
A study was designed to observe the effect of bubbles created from dissolved CO 2 (0–2000 ppm) on crystallization and melting behavior, fat polymorphs, microstructure, and hardness of anhydrous milk fat (AMF) under nonisothermal crystallization conditions. Calculated amounts of dry ice were added to generate 2000 ppm CO 2 at low partial pressure, and an ultrasound (205 kHz, 10 s; US) treatment was delivered at 35 °C through a noncontact metal transducer on the molten AMF to generate bubbles (~500 nm) of CO 2 . The generated CO 2 bubbles were found to induce a higher onset of crystallization temperature during cooling from 35 to 5°C at the rate of 0.5°C min −1 . The changes in crystallization behavior owing to the generation of a smaller and significant number of TAG crystals also increased the hardness of the AMF at room temperature and refrigerated conditions. The work suggested the potential use of CO 2 nanobubbles derived from the dry ice with the emission of low power US to control the crystallization behavior and thereby the physical properties of milk fat‐containing dairy products.