Premium
Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition
Author(s) -
Ali Fatma,
Wang Jianming,
Ullah Niamat
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12604
Subject(s) - creaming , phospholipid , chemistry , emulsion , composition (language) , food science , globules of fat , membrane , fatty acid , particle size , destabilisation , chromatography , chemical engineering , milk fat , biochemistry , psychology , social psychology , linguistics , philosophy , linseed oil , engineering
This study examined the effect of blending with cumin essential oil (CEO) on the stabilisation of milk fat globule membrane (MFGM) emulsions, as well as the particle migration rate, fatty acid composition and phospholipid content after pasteurisation. Blending the MFGM with 20% CEO at pH 6.6 (CM4) led to a decrease in the creaming rate. With increasing CEO ratio, the creaming measurements increased to a 30 mm height with 20% CEO at pH 5.5 (CM3) from 25 mm with 10% CEO at pH 5.5 (CM2). The CM4 migration rate was 0.55 mm/h, and this sample showed no significant forward movement during implementation. The droplet size increased with increasing CEO ratio from 1.69 to 2.07 µm. A total of 20% CEO at pH 6.6 (CM4) was the best blending condition for MFGM stabilisation. This study showed enhanced creaming rate and droplet size, indicating greater destabilisation of the MFGM emulsion, when the CEO ratio was increased.