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On the fractional melting of milk fat and the properties of the fractions
Author(s) -
Banks William,
Clapperton John L.,
Girdler Anne K.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360517
Subject(s) - fractionation , differential scanning calorimetry , chemistry , chromatography , melting point , melting temperature , triglyceride , aqueous solution , materials science , organic chemistry , biochemistry , thermodynamics , physics , cholesterol , composite material
Standard methods of fractionating milk fat from the melt produce solid fractions that exhibit melting at temperatures considerably lower than that used for the fractionation. The use of high concentrations of aqueous detergent, in the presence of ammonia as an aid to centrifugation, has resulted in this solid material being sub‐fractionated into a semi‐solid, plastic material and a crystalline solid. The technique may be applied directly to milk fat to produce three fractions at a given fractionation temperature. Fatty acid compositions and separations according to triglyceride number are recorded for the parent fats and their fractions. Melting fingerprints, obtained by differential scanning calorimetry, are shown for the various samples, and the heats of melting are discussed.