title: Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils.
abstract: Solid milk fat stearin (S25) can be a promising oxidation retarder due to its capacity to entrap liquid oils, especially for incorporating omega-3 (ω-3) rich oils into dairy products. Thermal properties of S25/ω-3 rich oil mixtures are necessary for such application. The effects of S25on the crystallization and melting behaviours of ω-3 rich oils, namely fish oil (FO), linseed oil (LO) and krill oil (KO), were investigated by differential scanning calorimetry (DSC). Thermograms showed that with S25concentration increasing, transitions of FO and LO shifted to lower and largely to higher temperatures, respectively, while crystallization temperature of KO slightly decreased. Negative, positive and low values of interaction enthalpy (ΔHint) suggested the adverse, beneficial and limited effect of S25on the crystallization of S25/FO, S25/LO and S25/KO mixtures, respectively. LO could have the best oxidative stability upon the addition of S25since their interactions facilitated earlier and stronger crystallization.
authors.affiliation: School of Agriculture and Food Sciences, Hartley Teakle Building, University of Queensland, Brisbane QLD 4072, Australia; State Key Laboratory of Non-Food Biomass and Enzyme Technology/National Engineering Research Center for Non-food Biorefinery/Guangxi Biomass Industrialization Engineering Institute/Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning, Guangxi 530007, China. Electronic address: libingzheng@gxas.cn.
authors.forename: Bing-Zheng
authors.initials: BZ
authors.lastname: Li
authors.affiliation: School of Agriculture and Food Sciences, Hartley Teakle Building, University of Queensland, Brisbane QLD 4072, Australia. Electronic address: t.truong1@uq.edu.au.
authors.forename: Tuyen
authors.initials: T
authors.lastname: Truong
authors.affiliation: School of Agriculture and Food Sciences, Hartley Teakle Building, University of Queensland, Brisbane QLD 4072, Australia. Electronic address: b.bhandari@uq.edu.au.
authors.forename: Bhesh
authors.initials: B
authors.lastname: Bhandari
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D015525:Fatty Acids, Omega-3 / Q000032:analysis / Q000737:chemistry*; D005395:Fish Oils / Q000737:chemistry*; D008043:Linseed Oil / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D014280:Triglycerides / Q000737:chemistry*
chemical_list: D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D014280:Triglycerides; D008043:Linseed Oil; C022618:tristearin
keywords: Crystallization; Fish oil; Interaction enthalpy; Krill oil; Linseed oil; Melting; Milk fat stearin