Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures

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

Research output: Contribution to journalArticle

17 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 languageEnglish (US)
Pages (from-to)321-325
Number of pages5
JournalJournal of Food Science
Volume59
Issue number2
DOIs
StatePublished - 1994

Keywords

  • butterfat
  • butteroil
  • edible films
  • milk fat
  • penetrometry

ASJC Scopus subject areas

  • Food Science

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