title: Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling.
abstract: The crystallization behavior of milk fat has been examined on slow cooling at 0.1 degrees C/min from 50 to -15 degrees C, to determine the variations of triacylglycerol organizations as a function of temperature. The experiments have been conducted with an instrument allowing coupled X-ray diffraction (XRD) at both small and wide angles and high-sensitivity differential scanning calorimetry (DSC) recordings from the same sample by taking advantage of the high-energy flux of a synchrotron. On slow cooling, milk fat triacylglycerols sequentially crystallize in four different lamellar structures with double-chain length of 41.5, 48.3, and 39.2 A and a triple-chain length of 62.2 A stackings. Simultaneous wide-angle XRD has shown that initial nucleation occurs in a packing of beta' type at about 24 degrees C. For temperature < 13 degrees C, triacylglycerols crystallize in an hexagonal subcell of alpha type, leading to the coexistence of the beta' + alpha polymorphic forms, which is recorded until -15 degrees C. Thermal analysis allowed to correlate the formation of the different crystalline species monitored by XRDT (XRD as a function of temperature) to the exothermal events recorded simultaneously by differential scanning calorimetry. The evolution of the species formed during crystallization was also monitored on heating at 2 degrees C/min. The absence of polymorphic evolution on heating, as well as the high final melting point observed, about 40 to 41 degrees C, confirmed that cooling at 0.1 degrees C/min leads to quasi equilibrium.
authors.affiliation: Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, Châtenay-Malabry, France.
authors.forename: C
authors.initials: C
authors.lastname: Lopez
authors.forename: F
authors.initials: F
authors.lastname: Lavigne
authors.forename: P
authors.initials: P
authors.lastname: Lesieur
authors.forename: G
authors.initials: G
authors.lastname: Keller
authors.forename: M
authors.initials: M
authors.lastname: Ollivon
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning / Q000379:methods; D003460:Crystallization; D005223:Fats / Q000032:analysis* / Q000737:chemistry; D008892:Milk / Q000737:chemistry*; D012212:Rheology; D013696:Temperature; D014280:Triglycerides / Q000032:analysis* / Q000737:chemistry; D014961:X-Ray Diffraction / Q000379:methods
chemical_list: D005223:Fats; D014280:Triglycerides