Palmitic acid at high concentration modifies the nanoscale structure of anhydrous milk fat.
Food Chem
; 443: 138522, 2024 Jun 15.
Article
in En
| MEDLINE
| ID: mdl-38277931
ABSTRACT
We performed a nanoscale study based on X-ray scattering to understand the impact of a promotor of crystallization, palmitic acid (PA), at high concentration, on the networks of triacylglycerols (TAGs) in anhydrous milk fat (AMF). Melted blends containing 10 wt% PA were quenched at 25 °C. X-ray scattering data were compared with those obtained for pure AMF, pure PA, and AMF containing 1 wt% PA. While PA at low concentration did not modify the nanostructure of TAG crystals (direct crystallization in the ß'-2L form), a high concentration of this promotor favored the formation of polymorphic forms suggesting that PA first crystallizes and then directs crystallization of AMF TAGs towards α and ß forms.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Palmitic Acid
/
Milk
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
Country of publication:
ENGLAND
/
ESCOCIA
/
GB
/
GREAT BRITAIN
/
INGLATERRA
/
REINO UNIDO
/
SCOTLAND
/
UK
/
UNITED KINGDOM