Thermal behavior of butterfat fractions and mixtures of tripalmitin and butterfat

C. Simoneau, P. Fairley, J. M. Krochta, J. B. German

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

The melting and crystallization behavior of blends of tripalmitin and butterfat were compared with that of butterfat fractions, which were prepared by dry fractionation and by solvent extraction. There were marked similarities in the behavior of the blends, the dry fractions and some solvent fractions. This similarity was not shared with the behavior of the hardest solvent fractions. The functionality or hard butterfat fractions seemed to derive from an enrichment in long-chain saturated triglycerides. Improved functionality could therefore be achieved equally well by blending or by fractionation. Blends of tripalmitin and butterfat could be used as model butterfat fractions, or as an alternative to butterfat fractions in some applications.

Original languageEnglish (US)
Pages (from-to)795-801
Number of pages7
JournalJournal of the American Oil Chemists' Society
Volume71
Issue number8
DOIs
StatePublished - Aug 1994

Fingerprint

tripalmitin
Fractionation
milk fat
Hot Temperature
heat
Solvent extraction
Crystallization
blended foods
Triglycerides
Melting
Freezing
fractionation
crystallization
melting
triacylglycerols

Keywords

  • Butter oil
  • differential scanning calorimetry
  • dry fractionation
  • milk fat
  • solvent extraction
  • solvent fractionation

ASJC Scopus subject areas

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

Cite this

Thermal behavior of butterfat fractions and mixtures of tripalmitin and butterfat. / Simoneau, C.; Fairley, P.; Krochta, J. M.; German, J. B.

In: Journal of the American Oil Chemists' Society, Vol. 71, No. 8, 08.1994, p. 795-801.

Research output: Contribution to journalArticle

Simoneau, C. ; Fairley, P. ; Krochta, J. M. ; German, J. B. / Thermal behavior of butterfat fractions and mixtures of tripalmitin and butterfat. In: Journal of the American Oil Chemists' Society. 1994 ; Vol. 71, No. 8. pp. 795-801.
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