ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A solid butterfat fraction was prepared by controlled crystallization of the melt. Products of glycerolysis and rate of reaction were analyzed by size exclusion chromatography and gas-liquid chromatography and compared to those of a tricaprilin model system. Physical and functional properties of the resulting mixture of mono- and diglycerides were compared to commercial monoglyceride-based emulsifiers. The emulsifier from the butterfat fraction consisted of ∼60% mono- and 40% diglycerides and presented a very different FA profile from the commercial emulsifiers. The butterfat-derived emulsifiers had a lower melting range and imparted a significantly lower surface tension at oil/water and oil/ skim milk interfaces.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb14722.x
