Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism |
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Authors: | Dérick Rousseau Arthur R Hill Alejandro G Marangoni |
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Affiliation: | (1) Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ontario, Canada |
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Abstract: | Blending of butterfat with canola oil and subsequent chemical interesterification modified the crystal morphology and X-ray
diffraction patterns of butterfat, 90∶10 (w/w), and 80∶20 (w/w) blends of butterfat-canola oil. The morphology of 50∶50 (w/w)
was also greatly influenced by interesterification.
Polarized light microscopy revealed that addition of canola oil led to gradual aggregation of the crystal structure. Scanning
electron microscopy revealed all samples to be mixtures of defined crystalline regions and amorphous areas with greater amorphism
as oil content increased. Most samples revealed segregation of solid from liquid. Confocal laser scanning microscopy of butterfat
revealed complex aggregated structures that were composed of outwardly radiating filaments from a central nucleus. X-ray diffraction
analysis revealed a predominance of β′ and a small proportion of β crystals for all samples examined except interesterified
butterfat, which consisted solely of β′ crystals. |
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Keywords: | Confocal laser scanning microscopy polarized light microscopy scanning electron microscopy X-ray diffraction |
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