Abstract
AbstractCrystallization behavior of three blends of 30, 40, and 50% of high‐melting fraction (MDP=47.5°C) in low‐melting fraction (MDP=16.5°C) of milk fat was studied under dynamic conditions in laboratory scale. The effect of cooling and agitation rates, crystallization temperature, and chemical composition of the blends on the morphology, crystal size distribution, crystal thermal behavior, polymorphism, and crystalline chemical composition was investigated by light microscopy, differential scanning calorimetry (DSC), X‐ray diffraction (XRD) and gas chromatography (GC). Different nucleation and growth behavior were found for different cooling rates. At slow cooling rate, larger crystals were formed, whereas at fast cooling rate, smaller crystals appeared together. Slowly crystallized samples had a broader distribution of crystal size. Crystallization temperatures had a similar effect as cooling rate. At higher crystallization temperatures, larger crystals and a broader crystal size distribution were found. Agitation rate had a marked effect on crystal size. Higher agitation rates lead to smaller crystal size. Cooling rate was the most influential parameter in crystal thermal behavior and composition. Slowly crystallized samples showed a broader melting diagram and an enrichment of long‐chain triacylglycerols. Crystallization behavior was more related to processing conditions than to chemical composition of blends.
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