Abstract
The effect of melting point on the physical properties of anhydrous milk fat were investigated. The results showed that high melting fractions (HMF) (S30,S35) were enriched in long-chain fatty acids, whereas low melting fractions (LMF)(S5,S10,S15) were enriched in short-chain and unsaturated fatty acids. From S5 to S35, enthalpy value was gradually increased on both crystallization and melting condition, so as SFC on different temperature. The mixture and chemical interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of different fraction of AMF.
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Schedule a callMore From: IOP Conf. Series: Materials Science and Engineering
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