Kaufmann, N; Kirkensgaard, Jacob; Andersen, U; Wiking, Lars
The effect of shear on the crystallization kinetics of anhydrous milk fat (AMF) and blends with 20 and 30 % w/w added rapeseed oil (RO) was studied. Pulse 1H NMR was used to follow the α to β′ polymorphic transition. The NMR method was confirmed and supported by SAXS/WAXS experiments. Samples were crystallized at 5 C and shear of 0, 74 or 444 s-1 was applied during early crystallization, in the NMR tube. High shear rates decreased the amount of α polymorph formed and accelerated the polymorphic...[Show more]
Items in Open Research are protected by copyright, with all rights reserved, unless otherwise indicated.