Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures

PETER FAIRLEY; J. BRUCE GERMAN; JOHN M. KROCHTA

doi:10.1111/j.1365-2621.1994.tb06958.x

Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures

PETER FAIRLEY, J. BRUCE GERMAN, JOHN M. KROCHTA

Food Science & Technology

Research output: Contribution to journal › Article › peer-review

18 Scopus citations

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	https://doi.org/10.1111/j.1365-2621.1994.tb06958.x
State	Published - 1994

Keywords

butterfat
butteroil
edible films
milk fat
penetrometry

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1994.tb06958.x

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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.",

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AU - GERMAN, J. BRUCE

AU - KROCHTA, JOHN M.

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AB - 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.

KW - butterfat

KW - butteroil

KW - edible films

KW - milk fat

KW - penetrometry

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Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures

Abstract

Keywords

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