| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7600962 | Food Chemistry | 2014 | 11 Pages |
Abstract
The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.13-3.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exponent function of size, indicating that the influence of particle size on crystallisation temperature is more pronounced in the sub-micron range. This particle size effect was also verified by electron microscopy.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tuyen Truong, Nidhi Bansal, Ranjan Sharma, Martin Palmer, Bhesh Bhandari,