The effect of phospholipids on butter physical and sensory properties

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 1, 2010, Pages 75-82

  Fedotova, Yuliya ^a   Lencki, Robert W ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Anhydrous milk fat; Butter; Functional properties; Phospholipids

Indexed keywords

ANHYDROUS MILK FAT; BUTTER; CRYSTAL MORPHOLOGIES; CRYSTAL SURFACES; FUNCTIONAL PROPERTIES; LOW CONCENTRATIONS; LOW TEMPERATURES; MILK FAT GLOBULES; POLYMORPHIC TRANSITIONS; RELATIVE CONCENTRATION; ROOM TEMPERATURE; SECONDARY NUCLEATION; SENSORY PROPERTIES; SOY LECITHIN; SPHERULITE FORMATION; WELL-DISPERSED;

CRYSTAL MICROSTRUCTURE; CRYSTALLIZATION; OILS AND FATS;

PHOSPHOLIPIDS;

EID: 73849132771     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1468-2     Document Type: Article

References (20)

1. Anonymous (1989) Sampling and analysis of commercial fats and oils: cone penetrometer method from commercial fats and oils, official methods and recommended practices of the American Oil Chemists' Society. Section C, AOCS
2. Anonymous (1992) Phosphorus: official methods and recommended practices of the American Oil Chemists' Society. Section C, AOCS
3. LC Boyd NC Drye AP Hansen 1999 Isolation and characterization of whey phospholipids J Dairy Sci 82 2550 2557 1:CAS:528:DC%2BD3cXis1Kh
4. M Cerdeira S Martini RJ Candal ML Herrera 2006 Polymorphism and growth behaviour of low-trans fat blends formulated with and without emulsifiers JAOCS 83 489 496 10.1007/s11746-006-1231-x 1:CAS:528:DC%2BD28Xms1CntbY%3D (Pubitemid 44059132)
5. JM deMan FW Wood 1958 Hardness of butter. I: influence of season and manufacturing method J Dairy Sci 41 360 368
6. Y Fedotova RW Lencki 2008 The effect of phospholipids on milkfat crystallization behaviour JAOCS 85 205 212 10.1007/s11746-008-1195-0 1:CAS:528:DC%2BD1cXivFart7Y%3D
7. I Foubert B Vanhoutte K Dewettinck 2004 Temperature and concentration dependent effect of partial glycerides on milk fat crystallization Eur J Lipid Sci Technol 106 531 539 10.1002/ejlt.200400979 1:CAS:528:DC%2BD2cXntlGisrk%3D (Pubitemid 39220993)
8. MH Gordon IA Rahman 1991 Effects of minor components on the crystallization of coconut oil JAOCS 68 577 579 10.1007/BF02660154 1:CAS:528:DyaK3MXlsFOnt70%3D
9. F Ishii 1992 Phospholipids in emulsions and dispersion systems Yukagaku 41 101 106
10. C Lopez F Lavigne P Lesieur C Bourgaux M Ollivon 2001 Thermal and structural behavior of milk fat. 1: unstable species of anhydrous milk fat J Dairy Sci 84 756 766 1:CAS:528:DC%2BD3MXjtFyks7w%3D (Pubitemid 33609660)
11. C Lopez F Lavigne P Lesieur G Keller M Ollivon 2001 Thermal and structural behavior of anhydrous milk fat. 2: crystalline forms obtained by slow cooling J Dairy Sci 84 2402 2412 1:CAS:528:DC%2BD3MXptVGlt7g%3D (Pubitemid 33613058)
12. McDowell FH (1953) The buttermaker's manual, vol 1. New Zealand University Press, Wellington
13. Munro DS (1986) Alternative processes. In: Continuous butter manufacture. IDF Bulletin 204:17-20
14. CM Savage PS Dimick 1995 Influence of phospholipids during crystallization of hard and soft cocoa butters Manuf Conf 11 127 132
15. W-L Siew W-L Ng 1999 Influence of diglycerides on crystallization of palm oil J Sci Food Agric 79 722 726 10.1002/(SICI)1097-0010(199904)79:5<722:: AID-JSFA242>3.0.CO;2-W 1:CAS:528:DyaK1MXjtVyhu7o%3D (Pubitemid 29194489)
16. PR Smith 2000 The effect of phospholipids on crystallization and crystal habit in triglycerides Eur J Lipid Sci Technol 102 122 127 10.1002/(SICI)1438- 9312(200002)102:2<122::AID-EJLT122>3.0.CO;2-4 1:CAS:528: DC%2BD3cXhvVKisrs%3D
17. RA Tietz RW Hartel 2000 Effects of minor lipids on crystallization of milk fat-cocoa butter blends and bloom formation in chocolate JAOCS 77 763 771 10.1007/s11746-000-0122-5 1:CAS:528:DC%2BD3cXltlGksb4%3D
18. JF Toro-Vazquez E Rangel-Vargas E Dibildox-Alvarado M Charó-Alonso 2005 Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy Eur J Lipid Sci Technol 107 641 655 10.1002/ejlt.200501163 1:CAS:528:DC%2BD2MXhtFaju7nP (Pubitemid 41426435)
19. Walstra P, Wouters JTM, Geurts TJ (2006) Dairy science and technology, 2nd edn. CRC Press, Boca Raton
20. AJ Wright AG Marangoni 2003 The effect of minor components on milk fat microstructure and mechanical properties J Food Sci 68 182 186 10.1111/j.1365-2621.2003.tb14137.x 1:CAS:528:DC%2BD3sXhtlOnsb4%3D