Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat

Truong, T, Palmer, M, Bansal, N and Bhandari, B 2017, 'Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat', Food Research International, vol. 95, pp. 82-90.


Document type: Journal Article
Collection: Journal Articles

Title Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat
Author(s) Truong, T
Palmer, M
Bansal, N
Bhandari, B
Year 2017
Journal name Food Research International
Volume number 95
Start page 82
End page 90
Total pages 9
Publisher Pergamom Press
Abstract The crystallisation and melting behaviour, fat polymorphs, microstructure and texture of anhydrous milk fat (AMF) was investigated in the presence of dissolved CO2 (0-2000ppm) under two crystallising conditions (non-isothermal versus isothermal). CO2 was found to induce higher onset crystallisation temperature during cooling from 35 to 5°C at 0.5°Cmin-1. X-ray scattering analysis showed that, in the presence of dissolved CO2, this rapid crystallisation caused the formation of unstable, α polymorph fat crystals. For milk fat crystallised under isothermal condition at 25°C for 48h, dissolved CO2 improved solid fat content, slightly depressed melting temperature and exhibited a sharper melting peak. Microstructure of AMF visualised by Polarised light microscopy of crystallised AMF showed that increasing dissolved CO2 concentration was associated with smaller crystal size and greater crystal number. The bulk properties of the fat appeared to mirror the microstructural differences, in that the texture of CO2-treated AMF was harder under isothermal condition but became softer than untreated AMF under cooling condition. The results of this study are of significance in understanding how CO2 treatment might be used to modulate the crystallisation behaviour of milkfat and thereby the structural development and physical functionality of fat-containing dairy products.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Food Processing
Food Sciences not elsewhere classified
Keyword(s) AMF
CO 2
Crystallisation
Microstructure
Milkfat
Texture
DOI - identifier 10.1016/j.foodres.2017.02.022
Copyright notice © 2017 Elsevier Ltd. All rights reserved.
ISSN 0963-9969
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