Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

• Published in: Journal of the American Oil Chemists' Society Vol. 85; no. 12; pp. 1097 - 1104
• Main Authors: Martini, Silvana, Carelli, Amalia A, Lee, Jiwon
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01.12.2008; Springer-Verlag; Springer; Springer Nature B.V
• Subjects: Agriculture; Biological and medical sciences; Biomaterials; Biotechnology; chemical composition; Chemicals; Chemistry; Chemistry and Materials Science; Crystallization; Crystals; Data collection; Differential scanning calorimetry; Fat industries; fatty acid composition; Fatty acids; fatty alcohols; Food industries; Food products; Food Science; Fundamental and applied biological sciences. Psychology; High temperature; Induction times; Industrial Chemistry/Chemical Engineering; Lipids; Melting; Microstructure; Milk and cheese industries. Ice creams; milk fat; Molecular weight; Original Paper; physicochemical properties; Polarized light microscopy; Sensory perception; Sunflower oil; Sunflower oil waxes; wax esters; waxes; Differential scanning calorimetry; Induction times; Polarized light microscopy; Microstructure; Sunflower oil waxes; Crystallization; Induction times Differential scanning calorimetry; Induction; Vegetable oil; Polarized light microscopy Microstructure; Edible oil; Sunflower oil waxes Crystallization; Polarized light; Oils and fats industry; Sunflower oil; Microscopy; Milk fat
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-008-1310-2

Physicochemical characteristics of lipid-based foods depend, among other factors, on the microstructure and the characteristics of the lipid network formed during crystallization. The objective of this study, was to evaluate the effect of the addition of sunflower oil waxes on the crystallization and melting behavior of anhydrous milk fat (AMF), a lipid with a low content of palmitic and trans-fatty acids. The crystallization and melting behavior of AMF alone and with the addition of 0.25 and 0.5% of waxes was studied using a differential scanning calorimeter. The morphology of the crystallized samples was evaluated with a polarized light microscope. The addition of waxes induced and promoted the crystallization of AMF at high temperatures (>25 °C) as evidenced by lower induction times of crystallization and higher crystallization and melting enthalpies. In addition, smaller crystals and different morphologies were obtained when AMF was crystallized with the addition of waxes. These results suggest that waxes could be used as an additive to modify lipid networks and their physicochemical characteristics, such as texture, smoothness and mouthfeel.