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Supercritical Carbon Dioxide Fractionation of Anhydrous Milk Fat
Author(s) -
Büyükbeşe Dilek,
Emre Emine Elçin,
Kaya Ahmet
Publication year - 2014
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/s11746-013-2359-0
Subject(s) - fractionation , chemistry , raffinate , anhydrous , iodine value , fraction (chemistry) , supercritical carbon dioxide , supercritical fluid , fatty acid , chromatography , yield (engineering) , lauric acid , carbon dioxide , oleic acid , organic chemistry , extraction (chemistry) , biochemistry , materials science , metallurgy
Supercritical carbon dioxide was used to fractionate anhydrous milk fat. Six fractions were produced at 40, 50 and 60 °C using pressure values of 10, 20, 25, 30, 33 and 36 MPa. The fractions were analyzed for fatty acids, thermal behavior, iodine and color values. Composition and yield of fatty acid methyl esters were evaluated at different fractionation conditions in relation to the original milk fat values. Short chain fatty acids (C 4 –C 8 ), medium chain fatty acids (C 10 –C 14 ) and total saturated fatty acids were decreased from fraction obtained in the order of 10–36 MPa, while long chain fatty acids (C 16 –C 18:2 ) and total unsaturated fatty acids were increased. Fractions obtained in the raffinate stage of the fractionation exhibited higher melting behavior that obtained at the low CO 2 pressures. The higher iodine value of raffinate fraction indicated that fraction was richer in oleic acid. Fractions produced at low pressures had lower melting behavior than those obtained at high pressures. Yellowness Index and b * values increased in raffinate fraction due to concentration of carotenoids.