The Effect of Foreign Fats on the Physical Properties of Anhydrous Milk Fat

Tekla Izsó,Ildikó Zeke,Anita Soós,László Somogyi

doi:10.3311/ppch.10470

Tekla Izsó, Ildikó Zeke + Show 2 more

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https://doi.org/10.3311/ppch.10470

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Abstract

Butter and anhydrous milk fat are considered valuable raw materials, therefore it is important to detect the presence of foreign fats and declare their purity. In this study, the authors compared the physical properties of pure anhydrous milk fat and its contaminated forms which were binary blends made with lard and palm fat. Tests with pulsed NMR and DSC were carried out ignoring any solvents or chemicals to observe melting and crystallization processes. Based on the results, small amounts (5-10 V/V %) of lard or palm fat can modify milk fat’s behavior in perceptible extent. Despite of this, a completely unknown fat cannot be identified by these methods only. However, with multiple replications and using statistical methods pNMR and DSC can be utilized for quality control purposes.

Highlights

In the bakery and confectionery industry, the monitoring of fats’ purity to prove that they are free from other fats as contaminants have high importance in ensuring a constant and proper level of quality
We used for this purpose Bruker Minispec 120 type pulsed nuclear magnetic resonance (pNMR) instrument that was calibrated for measuring Solid fat content (SFC) in percentage (SFC%)
Solid fat contents of pure fats are absolutely different as shown on Fig. 1: palm mid fraction has the highest on every temperature, while lard has the lowest under 20°C, in turn milk fat is between the two

Summary

Introduction

In the bakery and confectionery industry, the monitoring of fats’ purity to prove that they are free from other fats as contaminants have high importance in ensuring a constant and proper level of quality. Milk fat reaches slowly its final crystal structure the several and variously shaped triglycerides, which cause structural incompatibility and obstructed integration of triglycerides [8]. Another distinctness of milk fat is its two-step crystallisation mechanism with sigmoid shaped curves during isotherm solidification [9]. These typical attributes cannot be repressed by other fats mixed in minor ratios into milk fat, but can be modified by them: for example melting or crystallisation peaks becoming shifted. Mainly solidification depends on the compatibility of various triglycerides in blends

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