Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat. (May 2017)

• Record Type: Journal Article
• Authors: Truong, Tuyen; Palmer, Martin; Bansal, Nidhi; Bhandari, Bhesh
• Is Part Of: Food research international. Volume 95(2017)
• Page Start: 82
• Page End: 90
• Publication Date: 2017-05
• Subjects: AMF -- Milkfat -- Crystallisation -- CO2 -- Microstructure -- Texture; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.02.022
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The crystallisation and melting behaviour, fat polymorphs, microstructure and texture of anhydrous milk fat (AMF) was investigated in the presence of dissolved CO2 (0–2000 ppm) under two crystallising conditions (non-isothermal versus isothermal). CO2 was found to induce higher onset crystallisation temperature during cooling from 35 to 5 °C at 0.5 °C min − 1 . X-ray scattering analysis showed that, in the presence of dissolved CO2, this rapid crystallisation caused the formation of unstable, α polymorph fat crystals. For milk fat crystallised under isothermal condition at 25 °C for 48 h, dissolved CO2 improved solid fat content, slightly depressed melting temperature and exhibited a sharper melting peak. Microstructure of AMF visualised by Polarised light microscopy of crystallised AMF showed that increasing dissolved CO2 concentration was associated with smaller crystal size and greater crystal number. The bulk properties of the fat appeared to mirror the microstructural differences, in that the texture of CO2 -treated AMF was harder under isothermal condition but became softer than untreated AMF under cooling condition. The results of this study are of significance in understanding how CO2 treatment might be used to modulate the crystallisation behaviour of milkfat and thereby the structural development and physical functionality of fat-containing dairy products. Graphical abstract: Highlights: Dissolved CO2 induced higher onset crystallisation upon cooling of AMF. Dissolved CO2 caused formation of unstable, α polymorph fat crystals. Carbonation on AMF modified thermal properties and texture of AMF. CO2 treatment resulted in a reduction in crystal size in microstructure of AMF. Dissolved CO2 can be used to modulate the physical functionality of milkfat.