Effect of DAG on milk fat TAG crystallization |
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Authors: | Amanda J Wright Alejandro G Marangoni |
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Affiliation: | (1) Department of Food Science, University of Guelph, N1G 2W1 Ontario, Canada |
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Abstract: | The effect of milk fat and standard DAG on the crystallization behavior of milk fat TAG (MF-TAG) was investigated. When milk
fat DAG were added to MF-TAG at the 0.1 wt% level, crystallization was delayed. Racemic purity was shown to be an important
factor in the ability of DAG to influence TAG crystallization. Only sn-1,2 isomers of blends of MF-TAG with 0.1 wt% of the racemic mixtures of dipalmitin and diolein increased the activation free
energy barrier to MF-TAG nucleation (ΔG
c
) and delayed the subsequent crystallization process by increasing the crystallization induction time (τSFC) determined from solid fat content-time measurements. Although crystallization kinetics were affected, the properties of
the resulting network structures remained unchanged upon addition of milk fat minor components at the 0.1 wt% level |
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Keywords: | Crystallization diacylglycerols microstructure milk fat nucleation polymorphism rheology |
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