title: Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat.
abstract: The effect of free fatty acids with different chain lengths or unsaturation degree on anhydrous milk fat (AMF) crystallization was evaluated. The impact of esterification was also studied using three triglycerides. Melted blends containing the additives at concentrations lower than 12wt.% were quenched at 25°C and isothermal crystallization was monitored by pulsed low-resolution nuclear magnetic resonance. In parallel, polarized light microscopy was used to observe the microstructure. Compounds based on long chain saturated fatty acids, i.e. palmitic, stearic, eicosanoic acids, tripalmitin and tristearin accelerated crystallization. Conversely, propanoic, hexanoic and oleic acids slowed down the process, while triacetin had no impact. Interestingly, above a critical concentration, the addition of palmitic, stearic or eicosanoic acids caused a transition from a one-step to two-step process. Gompertz model was used to fit the experimental data and to assess the influence of the molecular properties of the additives on the kinetic parameters.
authors.affiliation: Univ. Bordeaux, CBMN, UMR 5248, 33600 Pessac, France; CNRS, CBMN, UMR 5248, 33600 Pessac, France; Bordeaux INP, CBMN, UMR 5248, 33600 Pessac, France.
authors.forename: Mathilde
authors.initials: M
authors.lastname: Bayard
authors.affiliation: Univ. Bordeaux, CBMN, UMR 5248, 33600 Pessac, France; CNRS, CBMN, UMR 5248, 33600 Pessac, France; Bordeaux INP, CBMN, UMR 5248, 33600 Pessac, France.
authors.forename: Fernando
authors.initials: F
authors.lastname: Leal-Calderon
authors.affiliation: Univ. Bordeaux, CBMN, UMR 5248, 33600 Pessac, France; CNRS, CBMN, UMR 5248, 33600 Pessac, France; Bordeaux INP, CBMN, UMR 5248, 33600 Pessac, France. Electronic address: mcansell@enscbp.fr.
authors.forename: Maud
authors.initials: M
authors.lastname: Cansell
mesh_terms: D000818:Animals; D002208:Caproates / Q000737:chemistry; D003460:Crystallization; D004041:Dietary Fats / Q000032:analysis*; D004537:Eicosanoic Acids / Q000737:chemistry; D004951:Esterification; D005230:Fatty Acids, Nonesterified / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D008892:Milk / Q000737:chemistry*; D009829:Oleic Acids / Q000737:chemistry; D019308:Palmitic Acid / Q000737:chemistry; D013229:Stearic Acids / Q000737:chemistry; D014280:Triglycerides / Q000737:chemistry
chemical_list: D002208:Caproates; D004041:Dietary Fats; D004537:Eicosanoic Acids; D005230:Fatty Acids, Nonesterified; D009829:Oleic Acids; D013229:Stearic Acids; D014280:Triglycerides; C037652:hexanoic acid; D019308:Palmitic Acid; C031183:stearic acid; C005859:tripalmitin; C022618:tristearin
keywords: Anhydrous milk fat; Esterified and free fatty acids; Isothermal crystallization; Polarized light microscopy; Pulsed low-resolution nuclear magnetic resonance