Fractionation of milk fat by short-path distillation

Journal of Dairy Science

Volumn 86, Issue 3, 2003, Pages 735-745

  Campos, R J ^a   Litwinenko, J W ^a   Marangoni, A G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Crystallization; Fractionation; Milk fat; Short path distillation

Indexed keywords

ACYLGLYCEROL; FATTY ACID; LIPID;

ANIMAL; ARTICLE; CHEMISTRY; CRYSTALLIZATION; FLOW KINETICS; FRACTIONATION; HEAT; KINETICS; MILK; POLARIZATION MICROSCOPY; THERMODYNAMICS;

ANIMALS; CHEMICAL FRACTIONATION; CRYSTALLIZATION; FATTY ACIDS; GLYCERIDES; HEAT; KINETICS; LIPIDS; MICROSCOPY, POLARIZATION; MILK; RHEOLOGY; THERMODYNAMICS;

EID: 0038654270     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73654-6     Document Type: Article

References (29)

1. AOCS. 1983. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th ed., AOCS Press, Champaign, IL.
2. Arul, J., A. Boudreau, J. Makhlouf, R. Tardif, and T. Bellavia. 1988. Fractionation of anhydrous milk fat by short-path distillation, J. Am. Oil Chem. Soc. 65:1642-1646.
3. Avrami, M. 1939. Kinetics of phase change. I. General theory. J. Chem. Phys. 7:1103-1112.
4. Banks, W. 1991. Chemical and physical properties of milk fat, in utilizations of milkfat, Int. Dairy Fed. Bull. 260:4.
5. Bannon, C. D., J. D. Craske, and A. D. Hilliker. 1985. Analysis of fatty acid methyl esters with high accuracy and reliability. IV. Fats with fatty acids containing four or more carbon atoms. J. Am. Oil Chem. Soc. 62:1501-1507.
6. Boudreau, A., and J. Arul. 1993. Cholesterol reduction and fat fractionation technologies of milk fat: An overview. J. Dairy Sci. 76:1772-1781.
7. Breitschuh, B. 1998. Continuous dry fractionation of milk fat - application of high shear fields in crystallization and solid - liquid separation. Ph.D. Thesis. Swiss Federal Institute of Technology, Zurich. Pages 1-11.
8. Deffense, E. 1993. Milk fat fractionation today: A review. J. Am. Oil Chem. Soc. 70:1193-1203.
9. Dimick, P. S., S. Yella Reddy, and G. R. Ziegler. 1996. Chemical and thermal characteristics of milk-fat fractions isolated by a melt crystallization, J. Am. Oil Chem. Soc. 73:1647-1652.
10. Fairley, P., J. B. German, and J. M. Krochta. 1994. Phase behavior and mechanical properties of tripalmitin/butterfat mixtures. J. Food Sci. 59:321-337.
11. German, J. B., and C. J. Dillard. 1998. Fractionated milk fat: Composition, structure, and functional properties, Food Technol. 52:33-38.
12. Hamm, W. 1995. Trends in edible oil fractionation, Trends Food Sci. Technol. 6:121-126.
13. Hartel, R. W. 2001. Pages 238-240 and 265-270 in Crystallization in Foods. Aspen Publications, Gaithersburg, MD.
14. Jensen, R. G., A. M. Ferris, and C. J. Lammi-Keefe. 1991. The composition of milk fat. J. Dairy Sci. 74:3228-3243.
15. Jimenez-Flores, R. 1997. Trends in research for alternate uses of milk fat. J. Dairy Sci. 80:2644-2650.
16. Kaylegian, K. E., and R. C. Linsay. 1992. Performance of selected milk fat fractions in cold-spreadable butter. J. Dairy Sci. 75:3307-3317.
17. Krishnamurthy, R., and M. Kellens. 1996. Fractionation and winterization, Pages 301-338 in Edible Oil and Fat Products: Processing Technology, Bailey's Industrial Oil and Fat Products, Y. H. Hui, ed. John Wiley & Sons Inc. New York.
18. Marangoni, A. G., and R. W. Lencki. 1998. Ternary phase behavior of milk fat fractions. J. Agric. Food Chem. 46:379-3884.
19. Marangoni, A. G., 1998. On the use and misuse of the Avrami equation in characterization of kinetics of fat crystallization, J. Am. Oil Chem. Soc. 75:1465-1467.
20. Narine, S. S., and A. G. Marangoni. 2001. Elastic modulus as an indicator of macroscopic hardness of fat crystal networks, Lebensm. Wiss. Technol. 34:33-40.
21. Nawar, W. W. 1996. Page 232 in Lipids in Food Chemistry. O. R. Fennema, ed. Marcel Dekker, Inc., New York.
22. Rajah, K. K. 1994. Milk fat developments. J. Soc. Dairy Technol. 47:81-83.
23. Rajah, K. K. 1996. Pages 207-210 in Fractionation of Fat in Separation Processes in the Food and Biotechnology Industries: Principles and Applications. A. S. Grandison and M. J. Lewis, eds. Technomics, Lancaster, PA.
24. Rizvi, S. S. H., and A. R. Bhaskar. 1995. Supercritical fluid processing of milk fat: Fractionation, scale-up, and economics. Food Technol. February:90-100.
25. Rousseau, D., K. Forestiere, A. R. Hill, and A. G. Marangoni. 1996. Restructuring butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications. J. Am. Oil Chem. Soc. 73:963-972.
26. Sharples, A. 1996. Overall kinetics of crystallization Pages 44-59 in Introduction to Polymer Crystallization. A. Sharples, ed. Edward Arnol Ltd., London.
27. ten Grotenhuis, E., G. A. van Aken, K. F. van Malssen, H. Schenk. 1999. Polymorphism of milk fat by differential scanning calorimetry and real-time x-ray powder diffraction. J. Am. Oil Chem. Soc. 76:1031-1039.
28. van Aken, G. A., and E. ten Grotenhuis, 1999. Composition and crystallization of milk fat fractions. J. Am. Oil Chem Soc. 76:1323-1331.
29. Wright, A. J., R. W. Hartel, S. S. Narine, and A. G. Marangoni. 2000. The effect of minor components on milk fat crystallization. J. Am. Oil Chem. Soc. 77:463-475.