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Shear and rapeseed oil addition affect the crystal polymorphic behavior of milk fat

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]

CollectionsANU Research Publications
Date published: 2013
Type: Journal article
Source: JAOCS, Journal of the American Oil Chemists' Society
DOI: 10.1007/s11746-013-2226-z


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