Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France; Soredab, La Tremblaye, 78125 La Boissière Ecole, France.
Université de Bordeaux, CNRS, Bordeaux INP, CBMN UMR 5248, 33600 Pessac, France.
Food Chem. 2022 Mar 30;373(Pt B):131605. doi: 10.1016/j.foodchem.2021.131605. Epub 2021 Nov 14.
We examined the crystallization and melting of anhydrous milk fat (AMF)-in-water emulsions stabilized by sodium caseinate. Various additives at low concentrations (<5 wt%), differing in their hydrocarbon chain length (propionic vs. palmitic acid), unsaturation (palmitic vs. oleic acid), and esterification state (palmitic acid vs. tripalmitin) were used to modulate AMF crystallization kinetics. Three emulsions with different average droplet diameters were cooled down from 60 °C to 4 °C. Fat crystallization was followed by DSC under dynamic (cooling) and static (isothermal) conditions. Propionic acid did not have any noticeable effect. Oleic acid favored supercooling and the formation of unstable polymorphs at short times but its impact faded after 48 h of isothermal storage. The impact of palmitic acid was related to its amphiphilic properties and vanished after 48 h. Tripalmitin influenced crystallization via volume effects that were persistent. It formed mixed crystals which extended the melting range of AMF.
我们研究了由酪蛋白酸钠稳定的无水乳脂（AMF）-水乳液的结晶和熔融。使用各种低浓度（<5wt%）的添加剂，其烃链长度（丙酸与棕榈酸）、不饱和度（棕榈酸与油酸）和酯化状态（棕榈酸与三棕榈酸甘油酯）不同，以调节 AMF 的结晶动力学。将三种平均粒径不同的乳液从 60°C 冷却至 4°C。通过 DSC 在动态（冷却）和静态（等温）条件下跟踪脂肪结晶。丙酸没有任何明显的效果。油酸在短时间内有利于过冷和不稳定多晶型物的形成，但在 48 小时等温储存后其影响逐渐消失。棕榈酸的影响与其两亲性质有关，在 48 小时后消失。三棕榈酸通过持续的体积效应影响结晶。它形成了混合晶体，扩大了 AMF 的熔融范围。
