Mono- and Diglycerides Prepared by Chemical Glycerolysis from a Butterfat Fraction |
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| Authors: | K. CAMPBELL-TIMPERMAN,J.H. CHOI,R. JIMÉ NEZ-FLORES |
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| Affiliation: | All authors were formerly affiliated with the Dept. of Food Science, Univ. of Illinois, Champaign-Urbana, IL. Author Jiménez-Flores (to whom inquiries should be directed) is now with the Dairy Science, Dairy Products Technology Center, California Polytechnic State Univ., San Luis Obispo, CA 93407-0216. Author Campbell-Timperman's present address: Tropicana Products, 1001 13th Avenue East, Bradenton, FL 34208. Author Choi's current address: FMC Corporation, Fairway Ave. Box 1708, Lakeland, FL 33802. |
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| Abstract: | A solid butterfat fraction was prepared by controlled crystallization of the melt. Products of glycerolysis and rate of reaction were analyzed by size exclusion chromatography and gas-liquid chromatography and compared to those of a tricaprilin model system. Physical and functional properties of the resulting mixture of mono- and diglycerides were compared to commercial monoglyceride-based emulsifiers. The emulsifier from the butterfat fraction consisted of ～60% mono- and 40% diglycerides and presented a very different FA profile from the commercial emulsifiers. The butterfat-derived emulsifiers had a lower melting range and imparted a significantly lower surface tension at oil/water and oil/ skim milk interfaces. |
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| Keywords: | butterfat glycerolysis diglycerides emulsifiers |
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