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Thermal behavior of butterfat fractions and mixtures of tripalmitin and butterfat
Author(s) -
Simoneau C.,
Fairley P.,
Krochta J. M.,
German J. B.
Publication year - 1994
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 - 10.1007/bf02540451
Subject(s) - butterfat , tripalmitin , fractionation , chemistry , chromatography , solvent , crystallization , food science , organic chemistry , milk fat , linseed oil
The melting and crystallization behavior of blends of tripalmitin and butterfat were compared with that of butterfat fractions, which were prepared by dry fractionation and by solvent extraction. There were marked similarities in the behavior of the blends, the dry fractions and some solvent fractions. This similarity was not shared with the behavior of the hardest solvent fractions. The functionality or hard butterfat fractions seemed to derive from an enrichment in long‐chain saturated triglycerides. Improved functionality could therefore be achieved equally well by blending or by fractionation. Blends of tripalmitin and butterfat could be used as model butterfat fractions, or as an alternative to butterfat fractions in some applications.