Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils

Li, Bing-Zheng, Truong, Tuyen and Bhandari, Bhesh (2017) Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils. Food Chemistry, 218 199-206. doi:10.1016/j.foodchem.2016.09.059

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Author Li, Bing-Zheng
Truong, Tuyen
Bhandari, Bhesh
Title Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils
Formatted title
Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
0308-8146
Publication date 2017-03-01
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2016.09.059
Open Access Status File (Author Post-print)
Volume 218
Start page 199
End page 206
Total pages 8
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Collection year 2017
Language eng
Formatted abstract
Solid milk fat stearin (S25) can be a promising oxidation retarder due to its capacity to entrap liquid oils, especially for incorporating omega-3 (ω-3) rich oils into dairy products. Thermal properties of S25/ω-3 rich oil mixtures are necessary for such application. The effects of S25 on the crystallization and melting behaviours of ω-3 rich oils, namely fish oil (FO), linseed oil (LO) and krill oil (KO), were investigated by differential scanning calorimetry (DSC). Thermograms showed that with S25 concentration increasing, transitions of FO and LO shifted to lower and largely to higher temperatures, respectively, while crystallization temperature of KO slightly decreased. Negative, positive and low values of interaction enthalpy (ΔHint) suggested the adverse, beneficial and limited effect of S25 on the crystallization of S25/FO, S25/LO and S25/KO mixtures, respectively. LO could have the best oxidative stability upon the addition of S25 since their interactions facilitated earlier and stronger crystallization.
Keyword Crystallization
Fish oil
Interaction enthalpy
Krill oil
Linseed oil
Melting
Milk fat stearin
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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