Effect of Melting Point on the Physical Properties of Anhydrous Milk Fat

1st International Conference on Frontiers of Materials Synthesis and Processing

材料科学;化学

Wang, Yunna^1 ; Li, Yang^1 ; Han, Jie^1 ; Li, Yan^2 ; Zhang, Liebing^1

College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghuadonglu, Beijing

100083, China^1

Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing

100048, China^2

关键词: Anhydrous milk fat;    Chemical interesterification;    High melting;    Long chain fatty acid;    Low melting;    Melting conditions;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/274/1/012072/pdf
DOI  :  10.1088/1757-899X/274/1/012072

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

The effect of melting point on the physical properties of anhydrous milk fat were investigated. The results showed that high melting fractions (HMF) (S30,S35) were enriched in long-chain fatty acids, whereas low melting fractions (LMF)(S5,S10,S15) were enriched in short-chain and unsaturated fatty acids. From S5 to S35, enthalpy value was gradually increased on both crystallization and melting condition, so as SFC on different temperature. The mixture and chemical interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of different fraction of AMF.