title: Effects of emulsion droplet sizes on the crystallisation of milk fat.
abstract: The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.13-3.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exponent function of size, indicating that the influence of particle size on crystallisation temperature is more pronounced in the sub-micron range. This particle size effect was also verified by electron microscopy.
authors.affiliation: School of Agriculture & Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia. Electronic address: t.truong1@uq.edu.au.
authors.forename: Tuyen
authors.initials: T
authors.lastname: Truong
authors.forename: Nidhi
authors.initials: N
authors.lastname: Bansal
authors.forename: Ranjan
authors.initials: R
authors.lastname: Sharma
authors.forename: Martin
authors.initials: M
authors.lastname: Palmer
authors.forename: Bhesh
authors.initials: B
authors.lastname: Bhandari
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning; D002364:Caseins / Q000737:chemistry; D002849:Chromatography, Gas; D003460:Crystallization; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D008892:Milk / Q000737:chemistry*; D010316:Particle Size; D011136:Polysorbates / Q000737:chemistry; D013696:Temperature
chemical_list: D002364:Caseins; D045703:Emulsifying Agents; D004655:Emulsions; D005227:Fatty Acids; D011136:Polysorbates
keywords: Cryo-TEM; Crystallisation; Emulsifier; Milk fat; Nanoemulsions; Olein; Particle size; Stearin