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) |
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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