Production of microparticles from milk fat products using the Supercritical Melt Micronization (ScMM) process

▶ We investigated the production of microparticles from low melting fats, i.e. milk fat and a modified, diacylglycerol-based milk fat analog, using the Supercritical Melt Micronization (ScMM) process. To this end, we first studied the phase equilibrium of systems containing each of the fats and carbon dioxide at high pressures using a Cailletet apparatus, in order to determine the operating window for the ScMM process. The micronization results showed that two main powder morphologies are obtained (spherical hollow particles and a mass sponge-like broken particles) depending on the ScMM process conditions. Both types of particles have a potential for being incorporated in refrigerated or frozen food products, as a structuring agent.