Effects of high pressure on anhydrous milk fat crystallization in emulsion

Catherine Verret (1) , Abdelhamid El Moueffak (1) , Alain Largeteau (2) , Mireille Frimigacci (3) , Gérard Demazeau (2) , Fernando Leal-Calderon (4) , Maud Cansell (4)

1 ERAP - Equipe de Recherche Agro-alimentaire Périgourdine
2 ICMCB - Institut de Chimie de la Matière Condensée de Bordeaux
3 École Nationale Supérieure de Chimie et de Physique de Bordeaux (ENSCPB)
4 TREFLE - Transferts, écoulements, fluides, énergétique

Anhydrous milk fat crystallization was compared either in bulk phase or in oil in water emulsion by studying melting curves obtained by calorimetry measurements. Emulsions were submitted to a high pressure (HP) treatment (200 MPa/10 min). An aging period of 72 h was required to obtain the highest amount of crystallized fat at 4 °C. Emulsification promoted the crystallization of low melting point (LMP) triglycerides. The effect of HP on anhydrous milk fat crystallization depended on the aging time. For short aging periods (30 min and 1 h), HP treatment favored the crystallization of LMP triglycerides, thus amplifying the effect of emulsification compared with the crystallization in bulk phase. However, for a long aging time, i.e. 48 h, the amounts of crystallized matter in emulsion with or without HP treatment were comparable. This result was interpreted in terms of a different polymorphic form crystallizing under HP.

Keywords: Oil in water emulsion; Anhydrous milk fat crystallization; High pressure; Melting enthalpy

Domains: Food engineering; Soft Condensed Matter [cond-mat.soft]

Catherine Verret, Abdelhamid El Moueffak, Alain Largeteau, Mireille Frimigacci, Gérard Demazeau, et al.. Effects of high pressure on anhydrous milk fat crystallization in emulsion. High Pressure Research, 2009, PROCEEDINGS OF THE XLVITH EUROPEAN HIGH PRESSURE RESEARCH GROUP (EHPRG 46) MEETING, VALENCIA (SPAIN), 7–12 SEPTEMBER 2008, 29 (1), pp.57- 60. ⟨10.1080/08957950802593790⟩. ⟨hal-00378366⟩