Shear and rapeseed oil addition affect the crystal polymorphic behavior of milk fat
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]
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|Source:||JAOCS, Journal of the American Oil Chemists' Society|
|01_Kaufmann_Shear_and_rapeseed_oil_2013.pdf||538.14 kB||Adobe PDF||Request a copy|
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