The effect of minor components on milk fat crystallization

Abstract

AbstractMilk fat is composed of 97–98% triacylglycerols and 2–3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF‐TAG), and milk fat triacylglycerols with diacylglycerols added back (MF‐DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one‐dimensional to multidimensional growth. Differences in k and n of MF‐DAG from AMF and MF‐TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation (ΔGc,apparent) were determined using the Fisher‐Turnbull model. (ΔGc,apparent) for AMF was significantly greater than ΔGc,apparent for MF‐TAG, and ΔGc,apparent for MF‐DAG was significantly less than those for both AMF and MF‐TAG. The microstructural networks of AMF, MF‐TAG, and MF‐DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′‐2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF‐TAG, and MF‐DAG.