Milk fat fractionation today: A review |
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Authors: | E Deffense |
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Affiliation: | (1) Fractionnement Tirtiaux S.A., 8 rue de Fleurjoux, B-6220 Fleurus, Belgium |
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Abstract: | Although anhydrous milk fat (AMF) has excellent properties, its variable physicochemical properties and its lack of functionality
restrict its uses in the food industry. A technology involving dry fractionation of AMF has been developed, and its attributes
include selectivity, reliability and general application. Combining two simple and reliable technologies,i.e., multi-step fractionation and blending, it is possible to overcome functionality problems and the seasonal variations of
AMF.
Lecture presented at the joint meeting of the International Society for Fat Research and the American Oil Chemists’ Society
in Toronto, May 10, 1992. |
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Keywords: | Blending crystallization differential scanning calorimetry dry fractionation fatty acid profile milk fat spreadable butter triglyceride composition |
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