Effect of phospholipids on isothermal crystallisation and fractionation of milk fat
2002; Wiley; Volume: 104; Issue: 11 Linguagem: Inglês
10.1002/1438-9312(200211)104
ISSN1438-9312
AutoresBert Vanhoutte, Imogen Foubert, Frank Duplacie, André Huyghebaert, Koen Dewettinck,
Tópico(s)Meat and Animal Product Quality
ResumoEuropean Journal of Lipid Science and TechnologyVolume 104, Issue 11 p. 738-744 Research Paper Effect of phospholipids on isothermal crystallisation and fractionation of milk fat Bert Vanhoutte, Corresponding Author Bert Vanhoutte [email protected] Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Ghent, BelgiumGhent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Coupure links 653, 9000 Ghent, Belgium. Phone: +32-9-264-61-68, Fax: +32-9-264-62-18Search for more papers by this authorImogen Foubert, Imogen Foubert Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Ghent, BelgiumSearch for more papers by this authorFrank Duplacie, Frank Duplacie Aveve Dairy Products, Klerken, BelgiumSearch for more papers by this authorAndré Huyghebaert, André Huyghebaert Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Ghent, BelgiumSearch for more papers by this authorKoen Dewettinck, Koen Dewettinck Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Ghent, BelgiumSearch for more papers by this author Bert Vanhoutte, Corresponding Author Bert Vanhoutte [email protected] Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Ghent, BelgiumGhent University, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition, Coupure links 653, 9000 Ghent, Belgium. Phone: +32-9-264-61-68, Fax: +32-9-264-62-18Search for more papers by this authorImogen Foubert, Imogen Foubert Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Ghent, BelgiumSearch for more papers by this authorFrank Duplacie, Frank Duplacie Aveve Dairy Products, Klerken, BelgiumSearch for more papers by this authorAndré Huyghebaert, André Huyghebaert Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Ghent, BelgiumSearch for more papers by this authorKoen Dewettinck, Koen Dewettinck Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Ghent, BelgiumSearch for more papers by this author First published: 12 November 2002 https://doi.org/10.1002/1438-9312(200211)104:11 3.0.CO;2-FCitations: 21AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Milk fats with different concentrations of water and phospholipids (PL) were crystallised isothermally under static conditions and their crystallisation behaviour was monitored by Differential Scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). The Avrami and the Gompertz models, which were fitted by non-linear regression, described the crystallisation process. A significant effect of phospholipid concentration was observed using both techniques (DSC and pNMR). Especially the induction time and the Avrami growth rate constant were altered: higher amounts of PL delayed the onset of static crystallisation. A similar effect of PL on the crystallisation kinetics was observed in a small-scale fractionation. Moreover, the filtration time of the crystal suspension and melting properties of the stearin were strongly affected by the presence of higher concentrations of PL. 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