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Selective Increase in Conjugated Linoleic Acid in Milk Fat by Crystallization
Author(s) -
Kim Y.J.,
Liu R.H.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15913.x
Subject(s) - conjugated linoleic acid , crystallization , chemistry , food science , linoleic acid , milk fat , conjugated system , biochemistry , fatty acid , organic chemistry , polymer , linseed oil
The objective of this work was to obtain concentrated natural conjugated linoleic acid (CLA) from milk fat by urea complexation. Milk fat was hydrolyzed to provide free fatty acids, followed by crystallization with different ratios of urea. The profiles of fatty acids achieved by urea complexation showed different fatty acid compositions. Long‐chain unsaturated fatty acids, including CLA, were concentrated after crystallization. The highest amount of CLA was achieved by the first crystallization with a 2:1 urea/fatty acid ratio. CLA was elevated 2.5‐fold. The C18:1/C18:0 fatty acid ratio was increased from 2 to 51, and stearic acid (C18:0) was decreased 17‐fold.