Anhydrous milk fat as a substitute for partially hydrogenated fat: A comparative physico-chemical characterization.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/12780/
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| Title |
Anhydrous milk fat as a substitute for partially hydrogenated fat: A
comparative physico-chemical characterization.
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| Creator |
Divya, N.
Vijay, K. R. Somashekar, R. Lokesh, B. R. |
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| Subject |
27 Dairy products
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| Description |
Partially hydrogenated fat (PHF) is widely used in
the food industry especially as a bakery fat. However, PHF is
perceived to have adverse effects on health and hence needs to
be replaced by a fat which has similar structural and o~anoleptic
properties without having harmful effects on health. In present
study anhydrous milk fat (AMF) was tested for this purpose by
comparing the structural aspects of AMF with PHF. AMF from
three different sources were characterised for their physicochemical
properties, AMF obtained from commercial sources
(Com-AM},) and AMF prepared from cow milk (Cow-AMF)
and buffalo milk (Bufl-AMF) was used in this study. The AMF
samples contained 4.5-6.2% short chain fatty acids and 17.4-
19.4% medium chain fatty acids which were not detected in
PHF. The amount oftrisaturated triacylglycerols (TAG) in ComAMF,
Cow-AMF and Buft-AMP was 22.3, 18.8 and 22.5
respectively whereas PHF contained 27.5% trisaturated TAG.
The results from DSC studies showed that the total change in
enthalpy (6H) for melting as well as crystallisation for ComAMF
was closer to that of PHF. The SFC pattern for ComAMF
and PHF indicated the plasticity of both the fats. ComAMF
samples showed TAG in W polymorph similar to that of
PHF. Micro-structural analysis showed crystal clusters of
comparable size for Com-AMF and PHF with high refraction.
The structural studies indicate that PHF can he replaced to certain extent with Com-AMF in the preparation offood proda
with desirable organoleptic properties.
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| Date |
2016
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12780/1/Indian%20J%20Dairy%20Sci%2069%281%29%202016.pdf
Divya, N. and Vijay, K. R. and Somashekar, R. and Lokesh, B. R. (2016) Anhydrous milk fat as a substitute for partially hydrogenated fat: A comparative physico-chemical characterization. Indian Journal of Dairy Science, 69 (1). pp. 50-59. |
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