Abstract
The functionality of butterfat can be improved by fractionation, a process that can be considered as enrichment of butterfat with long‐chain saturated fatty acids. Model hard fractions were produced by adding tripalmitin to butterfat, in ratios from 0.9:0.1 through 0.1:0.9. The model system had very similar thermal behavior and mechanical properties to true fractions. The phase behavior of tripalmitin/butterfat mixtures was determined. Such butterfat fractions have potential as a moisture barrier in edible films and coatings. Tripalmitin‐enriched butterfat is an alternative to hard butterfat fractions in some applications.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 321-325 |
| Number of pages | 5 |
| Journal | Journal of Food Science |
| Volume | 59 |
| Issue number | 2 |
| DOIs | |
| State | Published - 1994 |
Keywords
- butterfat
- butteroil
- edible films
- milk fat
- penetrometry
ASJC Scopus subject areas
- Food Science
Fingerprint Dive into the research topics of 'Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures'. Together they form a unique fingerprint.
Cite this
FAIRLEY, PETER., GERMAN, J. BRUCE., & KROCHTA, JOHN. M. (1994). Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures. Journal of Food Science, 59(2), 321-325. https://doi.org/10.1111/j.1365-2621.1994.tb06958.x