|Title||Formation of β Polymorphs in Milk Fats with Large Differences in Triacylglycerol Profiles|
|Author(s)||Tzompa-Sosa, Daylan A.; Ramel, Pere R.; Valenberg, Hein J.F. van; Aken, George A. van|
|Source||Journal of Agricultural and Food Chemistry 64 (2016)20. - ISSN 0021-8561 - p. 4152 - 4157.|
Food Quality and Design
Physics and Physical Chemistry of Foods
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||lipid polymorphism - milk fat crystallization - triacylglycerol - X-ray diffraction - β polymorphism|
In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions during isothermal crystallization at 20 °C. TAG composition of MF from seven individual cows was determined using GC-FID and MALDI-TOF MS, and MF polymorphism was studied using X-ray diffraction. Results showed that TAG profile determines the polymorphic behavior of MF. Saturated TAG with carbon numbers 34-38 promoted the formation of α polymorphs, whereas unsaturated TAG with 52-54 promoted the formation of the β polymorphs. Furthermore, MFs with unsaturated fatty acid profiles were increased in unsaturated TAG with 52-54 carbons. The presence of MF crystals in the β polymorph has been controversial over the years as most authors mainly find MF crystals in the α and β′ form. In our work, we showed that the β polymorph is formed in MF on the basis of its TAG composition.