Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Truong, T, Morgan, G, Bansal, N, Palmer, M and Bhandari, B 2015, 'Crystal structures and morphologies of fractionated milk fat in nanoemulsions', Food Chemistry, vol. 171, pp. 157-167.

Document type: Journal Article
Collection: Journal Articles

Title Crystal structures and morphologies of fractionated milk fat in nanoemulsions
Author(s) Truong, T
Morgan, G
Bansal, N
Palmer, M
Bhandari, B
Year 2015
Journal name Food Chemistry
Volume number 171
Start page 157
End page 167
Total pages 11
Publisher Elsevier BV
Abstract The triacylglycerol (TAG) crystal structures and morphologies of fractionated milk lipids in nanoemulsions were investigated at 4°C. Droplet size (0.17 versus 1.20 μm), lipid composition (stearin versus olein) and cooling rate (1 versus 10°C min(-1)) had an influence on the structural properties. Five crystal polymorphs (α, β'1, β'2, β1, and β2) were formed with either triple and/or double chain length structures in the solid phases of the emulsified systems. X-ray scattering peak intensities were reduced with the nanoemulsion particles. The internal structure of TAG exhibited stacking of individual lamellar layers (3.8-4.2 nm). Various anisometric shapes of fat nanoparticles were formed due to a highly sharp curvature of the nano-size droplets. The shape of olein nanoparticles was more polyhedral compared to the stearin. TAG crystals arranged in a planar-layered organisation at the slower cooling rate. These differences imply that the nanometric confinement of oil droplets modifies the fat crystal habit.
Subject Food Sciences not elsewhere classified
Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) cryo-TEM
Milk fat
Particle size
X-ray scattering
DOI - identifier 10.1016/j.foodchem.2014.08.113
Copyright notice © 2014 Elsevier Ltd. All rights reserved.
ISSN 0308-8146
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