Contribution of triglycerides from cocoa butter to the physical properties of milkfat fractions

Catherine Simoneau, J. Bruce German

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Milkfat was separated into major chainlength fractions by solid-phase extraction. The effect on thermal behavior and texture of replacing both saturated and monounsaturated long-chain triglycerides from milkfat by long-chain monounsaturated triglycerides with an unsaturated fatty acid in the sn-2 position is reported. Increasing proportions of cocoa butter were added to fractions of short-to medium-chain triglycerides (C22-C44) and medium- to long-chain triglycerides (C36-C48) isolated from milkfat. Thermal behavior and texture of the mixtures were measured. Results indicated that long-chain monounsaturated triglycerides from cocoa butter enhanced co-crystallization and co-operative melting and did not induce polymorphic transitions upon crystallization and melting of the fractions. At 4°C, they acted as texture builder if present in proportions of more than 30%, whereas below this level, they acted as texture softeners. The effect of the long-chain monounsaturated triglycerides on the texture of fractions that melt at low temperature could not be predicted from the proportion of solid fat at that temperature.

Original languageEnglish (US)
Pages (from-to)955-961
Number of pages7
JournalJournal of the American Oil Chemists' Society
Volume73
Issue number8
DOIs
StatePublished - Aug 1996

Fingerprint

Cocoa
cocoa butter
milk fat
physical properties
Triglycerides
Physical properties
texture
triacylglycerols
Textures
long chain triacylglycerols
crystallization
melting
Crystallization
Freezing
Melting
heat
Hot Temperature
medium chain triacylglycerols
Unsaturated fatty acids
solid phase extraction

Keywords

  • Butterfat
  • butterfat fractions
  • cocoa butter
  • differential scanning calorimetry
  • fat fractionation
  • penetrometry
  • phase transitions
  • solid-phase extraction
  • texture

ASJC Scopus subject areas

  • Organic Chemistry
  • Chemical Engineering(all)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Contribution of triglycerides from cocoa butter to the physical properties of milkfat fractions. / Simoneau, Catherine; German, J. Bruce.

In: Journal of the American Oil Chemists' Society, Vol. 73, No. 8, 08.1996, p. 955-961.

Research output: Contribution to journalArticle

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