Production of microparticles from milk fat products using the Supercritical Melt Micronization (ScMM) process |
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Authors: | Marta Lubary Theo W de LoosJoop H ter Horst Gerard W Hofland |
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Affiliation: | a Department of Process & Energy, Delft University of Technology, Leeghwaterstraat 44, 2628 CA Delft, The Netherlands b Feyecon Development and Implementation, Rijnkade 17a, 1382 GS Weesp, The Netherlands |
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Abstract: | The ScMM (Supercritical Melt Micronization) process was applied for the production of microparticles from anhydrous milk fat (AMF) and a diacylglycerol-based modified milk fat (D-AMF). Both fats were able to dissolve ca. 30 wt% CO2 in the studied pressure and temperature ranges, being the CO2 amount slightly higher for AMF. A melting point depression was observed in both systems in the presence of CO2. Two powder morphologies were obtained (spherical hollow particles and a mass sponge-like broken particles) depending on the ScMM process conditions. The concentration of CO2 in the fat melt was the main process variable affecting the particle morphology, followed by the temperature of the melt. The small broken particles originated from the breakage of spherical fat particles that solidified before all CO2 could escape from the atomized droplets. While the hollow spheres had a tendency to agglomerate, the broken microparticles constituted a free-flowing powder as long as they were stored at low temperatures (up to −18 °C). Both types of particles have a potential for being incorporated in refrigerated or frozen food products as a structuring agent. |
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Keywords: | AMF anhydrous milk fat DAG diacylglycerol D-AMF diacylglycerol-based anhydrous milk fat MAG monoacylglycerol PGSS Particles from Gas Saturated Solutions ScMM supercritical melt micronization SCP solid clear point SEM scanning electron microscope TAG triacylglycerol XRD X-ray diffraction |
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