Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils

Li, B, Truong, T and Bhandari, B 2017, 'Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils', Food Chemistry, vol. 218, pp. 199-206.


Document type: Journal Article
Collection: Journal Articles

Title Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils
Author(s) Li, B
Truong, T
Bhandari, B
Year 2017
Journal name Food Chemistry
Volume number 218
Start page 199
End page 206
Total pages 8
Publisher Elsevier BV
Abstract Solid milk fat stearin (S25) can be a promising oxidation retarder due to its capacity to entrap liquid oils, especially for incorporating omega-3 (ω-3) rich oils into dairy products. Thermal properties of S25/ω-3 rich oil mixtures are necessary for such application. The effects of S25 on the crystallization and melting behaviours of ω-3 rich oils, namely fish oil (FO), linseed oil (LO) and krill oil (KO), were investigated by differential scanning calorimetry (DSC). Thermograms showed that with S25 concentration increasing, transitions of FO and LO shifted to lower and largely to higher temperatures, respectively, while crystallization temperature of KO slightly decreased. Negative, positive and low values of interaction enthalpy (ΔHint) suggested the adverse, beneficial and limited effect of S25 on the crystallization of S25/FO, S25/LO and S25/KO mixtures, respectively. LO could have the best oxidative stability upon the addition of S25 since their interactions facilitated earlier and stronger crystallization.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Food Sciences not elsewhere classified
Keyword(s) Crystallization
Fish oil
Interaction enthalpy
Krill oil
Linseed oil
Melting
Milk fat stearin
DOI - identifier 10.1016/j.foodchem.2016.09.059
Copyright notice © 2016 Elsevier Ltd. All rights reserved.
ISSN 0308-8146
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