Direct measurement of phase transitions in milk fat during cooling of cream—a low-field NMR approach |
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| Affiliation: | 1. Section for Ingredients and Dairy Technology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark;2. Arla Foods Ingredients Group P/S, Sønderupvej 26, DK-6920 Videbæk, Denmark;1. Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden;2. Skånemejerier AB, SE-205 03 Malmö, Sweden;1. Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Campusvej 55, 5230, Odense, Denmark;2. Department of Biochemistry and Molecular Biology, University of Southern Denmark, Campusvej 55, 5230, Odense, Denmark;3. School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK;4. Arla Foods a.m.b.a, Agro Food Park 19, 8200, Aarhus, Denmark;1. Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia;2. Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France;3. Science and Technology of Milk and Egg, INRA, Agrocampus-ouest, Rennes, France;1. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China;2. School of Chemical Sciences, The University of Auckland, Private Bag, 92019 Auckland, New Zealand;1. State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China;2. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Inner Mongolia Agricultural University, Huhhot, 010018, PR China |
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| Abstract: | Low-field 1H nuclear magnetic resonance (NMR) transverse relaxation (T2) was measured during cooling (31–4 °C) of cream with low or high content of long-chain fatty acids (FA). Distributed analysis of the T2 relaxation data revealed marked differences in the T2 relaxation characteristics of the liquid fat population (10–100 ms), which was ascribed to differences in the size of the fat globules in the two types of cream. Principal component analysis (PCA) of the obtained T2 relaxation decay data showed clear shifts in NMR relaxation behavior at 17 and 22 °C for cream with low or high content of long-chain FA, respectively. Differential scanning calorimetric measurements on the creams revealed that these shifts took place at the onset of crystallization of fat. Consequently, the present study demonstrated that low-field NMR can be used to measure phase transitions in cream. |
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