Polymorphic transformation in mixtures of high- and low-melting fractions of milk fat.
The kinetics of crystallization of high-melting fraction (HMF) and a mixture of 40% HMF and 60% low-melting fraction (LMF) of milk fat were studied at 5 degrees C by time-resolved in-situ synchrotron X-ray diffraction. HMF crystallized in the alpha polymorph, had a longer lifetime than the ones previously reported in pure milk fat, and was almost completely solid. The HMF/LMF mixture crystallized initially in the alpha form and transformed into the beta' polymorph, with a solid fat content much lower than that of HMF. The polymorphic change was therefore attributed to a delayed sudden formation of beta' mixed crystals from the uncrystallized melt. These findings are important for the food industry and as fundamental knowledge to improve our understanding of the origin of the macroscopic physical properties of solid milk fat fractions used in many manufacturing processes.
Cisneros
Andrea
A
Department of Food Science, University of Guelph, Ontario, Canada.
Mazzanti
Gianfranco
G
Campos
Rodrigo
R
Marangoni
Alejandro G
AG
D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003460:Crystallization; D005223:Fats / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D017356:Synchrotrons; D014961:X-Ray Diffraction
D005223:Fats