Physical characteristics of modified milkfat in high-melting fat preparation

I. Nor Hayati, Aminah Abdullah, S. Mamot, I. Nor Aini, H. M Noor Lida

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Anhydrous milkfat (AMF) was fractionated to obtain a series of high-melting milkfat fractions (HMF). Solid fat content (SFC) of HMF as determined by nuclear magnetic resonance (NMR) was in the range 37.6-43.6% and 21.2-27.5% measured at 20 and 30°C, respectively. The HMF have a higher melting characteristic compared to AMF as analyzed by differential scanning calorimetry (DSC) with melting enthalpies of 92.2-105.0J/g and melting peak temperatures of 39.3-41.5°C. The AMF was also blended with soft palm stearin (SPOs and/or hard palm stearin (HPOs)) according to a three conventional component mixture design which providing suitable formulations for HMF. This represented three selected blends of AMF: SPOs: HPOs at three different proportions (70 : 15 : 15, 60 : 30 : 10 and 50 : 45 : 5), having SFC and DSC melting characteristics of HMF. The study revealed that higher-melting characteristics of AMF could be achieved equally well by using both fractionation and blending techniques.

Original languageEnglish
Pages (from-to)43-54
Number of pages12
JournalInternational Journal of Food Sciences and Nutrition
Volume53
Issue number1
Publication statusPublished - 2002

Fingerprint

melting
milk fat
Freezing
anhydrous milk fat
Fats
lipids
stearin
differential scanning calorimetry
Differential Scanning Calorimetry
lipid content
melting point
enthalpy
blended foods
nuclear magnetic resonance spectroscopy
fractionation
Magnetic Resonance Spectroscopy
Temperature

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Physical characteristics of modified milkfat in high-melting fat preparation. / Hayati, I. Nor; Abdullah, Aminah; Mamot, S.; Aini, I. Nor; Lida, H. M Noor.

In: International Journal of Food Sciences and Nutrition, Vol. 53, No. 1, 2002, p. 43-54.

Research output: Contribution to journalArticle

Hayati, I. Nor ; Abdullah, Aminah ; Mamot, S. ; Aini, I. Nor ; Lida, H. M Noor. / Physical characteristics of modified milkfat in high-melting fat preparation. In: International Journal of Food Sciences and Nutrition. 2002 ; Vol. 53, No. 1. pp. 43-54.
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