Journal article

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

Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari

Food Res Int | Published : 2017

Abstract

The crystallisation and melting behaviour, fat polymorphs, microstructure and texture of anhydrous milk fat (AMF) was investigated in the presence of dissolved CO2 (0-2000ppm) 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°Cmin-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 48h, dissolved CO2 improved solid fat content, slightly depressed melting temperature and exhibited a sharper melting ..

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University of Melbourne Researchers