Methods' combination to investigate the suprastructure, composition and properties of fat in fat-filled dairy powders

Journal of Food Engineering

Volumn 94, Issue 2, 2009, Pages 154-162

  Vignolles, Marie Laure ^a,b   Lopez, Christelle ^a,b   Ehrhardt, Jean Jacques ^c   Lambert, Jacques ^c   Méjean, Serge ^a,b   Jeantet, Romain ^a,b   Schuck, Pierre ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

^c CNRS   (France)

Author keywords

Differential scanning calorimetry; Microscopy; Solvent extraction; X ray photoelectron spectroscopy

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPIES; DAIRY POWDERS; DATA SETS; FAT DROPLETS; FREE-FAT FRACTIONS; IN-SITU; IN-SITU METHODS; INTEGRATED APPROACHES; LASER LIGHT SCATTERINGS; MICROSCOPY; PHYSICAL METHODS; POWDER PARTICLES; QUALITATIVE OBSERVATIONS; STRUCTURE AND THERMAL PROPERTIES; THERMAL PROFILES; THERMAL PROPERTIES;

CALORIMETERS; CONFOCAL MICROSCOPY; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRON SPECTROSCOPY; FEATURE EXTRACTION; LIGHT SCATTERING; PHOTOELECTRICITY; PHOTOIONIZATION; PHOTONS; POWDERS; SCANNING; SOLVENT EXTRACTION; SOLVENTS; SPECTRUM ANALYSIS; THERMODYNAMIC PROPERTIES;

X RAY PHOTOELECTRON SPECTROSCOPY;

EID: 67349122318     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.018     Document Type: Article

References (27)

1. Aguilar C.A., and Ziegler G.R. Physical and microscopic characterization of dry whole milk with altered lactose content. 2. Effect of lactose crystallization. Journal of Dairy Science 77 5 (1994) 1198-1204
2. Amariglio, S., 1986. CHIMIE III-19 - Détermination de la teneur en matière grasse libre des laits secs réengraissés. In: AFNOR-ITSV (Eds.), Contrôle de la qualité des produits laitiers, Recueil de normes françaises, pp. 409-411.
3. Auty M.A.E., Twomey M., Guinee T., and Mulvihill D. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. Journal of Dairy Research 68 3 (2001) 417-427
4. Buma T.J. Free fat in spray-dried whole milk. 2. An evaluation of method for the determination of free fat content. Netherlands Milk and Dairy Journal 25 (1971) 42-52
5. Buma T.J. Free fat in spray-dried whole milk. 10. A final report with a physical model for free-fat in spray-dried milk. Netherlands Milk and Dairy Journal 25 (1971) 159-174
6. Fäldt P., and Bergenståhl B. Encapsulation of fat in spray-dried food emulsions. International Dairy Federation Special Issue (1993) 9303
7. Fäldt P., Bergenståhl B., and Carlsson G. The surface coverage of fat on food powders analyzed by ESCA (electron spectroscopy for chemical analysis). Food Structure 12 2 (1993) 225-234
8. Folch J., Lees M., and Sloane-Stanley G.H. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226 (1957) 497-509
9. Gaiani C., Ehrhardt J.J., Scher J., Hardy J., Desobry S., and Banon S. Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties. Colloids and Surfaces B: Biointerfaces 49 1 (2006) 71-78
10. Gaiani C., Scher J., Ehrhardt J.J., Linder M., Schuck P., Desobry S., and Banon S. Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids. Journal of Agricultural and Food Chemistry 55 16 (2007) 6561-6567
11. IDF, 2007. The World Dairy Situation 2007 - Bulletin of the International Dairy Federation 423/2007 (1-91). Bulletin of the International Dairy Federation, Brussels, Belgium.
12. Kim E.H.J., Chen X.D., and Pearce D. Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids and Surfaces B: Biointerfaces 26 3 (2002) 197-212
13. Kim E.H.J., Chen X.D., and Pearce D. Melting characteristics of fat present on the surface of industrial spray-dried dairy powders. Colloids and Surfaces B: Biointerfaces 42 1 (2005) 1-8
14. Kim E.H.J., Chen X.D., and Pearce D. Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids and Surfaces B: Biointerfaces 46 3 (2005) 182-187
15. Lindquist K., and Brunner J.R. Composition of the free fat of spray-dried whole milk (abstract). Journal of Dairy Science 45 (1962) 661
16. Lopez C., Bourgaux C., Lesieur P., Bernadou S., Keller G., and Ollivon M. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization. Journal of Colloid and Interface Science 254 1 (2002) 64-78
17. Lopez C., Briard-Bion V., Camier B., and Gassi J.Y. Milk fat thermal properties and solid fat content in Emmental cheese: a differential scanning calorimetry study. Journal of Dairy Science 89 8 (2006) 2894-2910
18. Lopez C., and Briard-Bion V. The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products. Le Lait 87 4-5 (2007) 317-336
19. McKenna A.B. Examination of whole milk powder by confocal laser scanning microscopy. Journal of Dairy Research 64 3 (1997) 423-432
20. Sørensen, I.H., Krag, J., Pisecký, J., Westergaard, V., 1978. Méthode N°A 10 a: Détermination des matières grasses libres sur la surface des particules de poudre de lait. Méthodes d'analyses des produits laitiers déshydratés. A/S NIRO ATOMIZER, Soeborg, Denmark, pp. 46-47.
21. The Truyen T., and Orsi F. Fatty acid composition of free and bound fat in milk powders [Die Fettsäure-Zusammensetzung des freien und gebundenen Fettes von Milchpulvern] (abstract). Die Nahrung 21 1 (1977) 37-43
22. Vanapalli S.A., and Coupland J.N. Emulsions under shear - the formation and properties of partially coalesced lipid structures. Food Hydrocolloids 15 4-6 (2001) 507-512
23. Vega C., Kim E.H.J., Chen X.D., and Roos Y.H. Solid-state characterization of spray-dried ice cream mixes. Colloids and Surfaces B: Biointerfaces 45 2 (2005) 66-75
24. Vignolles M.-L., Jeantet R., Lopez C., and Schuck P. Free fat, surface fat and dairy powders: interactions between process and product. A review. Le Lait 87 3 (2007) 183-236
25. Vignolles M.-L., Lopez C., Madec M.-N., Ehrhardt J.J., Méjean S., Schuck P., and Jeantet R. Fat properties during homogenization, spray-drying and storage affect the physical properties of dairy powders. Journal of Dairy Science 92 1 (2009) 58-70
26. Walstra P., and Jenness R. Milk fat globules. In: Walstra P., and Jenness R. (Eds). Dairy Chemistry and Physics (1984), John Wiley & Sons, New York, USA 254-300
27. Ye A., Anema S.G., and Singh H. Behaviour of homogenized fat globules during the spray drying of whole milk. International Dairy Journal 17 4 (2007) 374-382