Chemical and thermal characteristics of milk-fat fractions isolated by a melt crystallization

P. S. Dimick, S. Yella Reddy, Gregory Ray Ziegler

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Anhydrous milk fat (AMF) was fractionated by a two-stage dry fractionation process to produce three fractions: high melting (HMF), middle melting (MMF), and low melting (LMF). The HMF (m.p. 42°C) exhibited a broad melting range similar to a plastic fat. The MMF (m.p. 33°C) resembled the original AMF (m.p. 31°C), but with slightly higher solid fat content. The LMF (m.p. 16°C) was liquid at ambient temperature. Differences in the thermal properties of these fractions were attributed to the triacylglycerols (TAG) and their fatty acid composition. Saturated TAG with carbon numbers of 36-54 were concentrated in the HMF; whereas unsaturated TAG of carbon number 36-54 predominated in the LMF. Likewise, the longchain saturated fatty acids were significantly higher and the long-chain unsaturated fatty acids were significantly lower in the HMF fraction. Binary blends of milk-fat fractions with a range of melting profiles were produced by mixing HMF with AMF, MMF, or LMF. Laboratory-prepared fractions were similar to commercially available fractions.

Original languageEnglish (US)
Pages (from-to)1647-1652
Number of pages6
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume73
Issue number12
DOIs
StatePublished - Jan 1 1996

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Crystallization
Oils and fats
Fats
Melting
Triglycerides
Fatty Acids
Carbon
Saturated fatty acids
Unsaturated fatty acids
Fractionation
Unsaturated Fatty Acids
Fatty acids
Hot Temperature
Milk
Thermodynamic properties
Plastics
Liquids
Chemical analysis
Temperature

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Organic Chemistry

Cite this

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abstract = "Anhydrous milk fat (AMF) was fractionated by a two-stage dry fractionation process to produce three fractions: high melting (HMF), middle melting (MMF), and low melting (LMF). The HMF (m.p. 42°C) exhibited a broad melting range similar to a plastic fat. The MMF (m.p. 33°C) resembled the original AMF (m.p. 31°C), but with slightly higher solid fat content. The LMF (m.p. 16°C) was liquid at ambient temperature. Differences in the thermal properties of these fractions were attributed to the triacylglycerols (TAG) and their fatty acid composition. Saturated TAG with carbon numbers of 36-54 were concentrated in the HMF; whereas unsaturated TAG of carbon number 36-54 predominated in the LMF. Likewise, the longchain saturated fatty acids were significantly higher and the long-chain unsaturated fatty acids were significantly lower in the HMF fraction. Binary blends of milk-fat fractions with a range of melting profiles were produced by mixing HMF with AMF, MMF, or LMF. Laboratory-prepared fractions were similar to commercially available fractions.",
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Chemical and thermal characteristics of milk-fat fractions isolated by a melt crystallization. / Dimick, P. S.; Reddy, S. Yella; Ziegler, Gregory Ray.

In: JAOCS, Journal of the American Oil Chemists' Society, Vol. 73, No. 12, 01.01.1996, p. 1647-1652.

Research output: Contribution to journalArticle

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