Physical properties and stability of milk fat retentate fraction from short-path distillation

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-05-29 DOI:10.1016/j.idairyj.2025.106310

Sally Samsø Mathiasen , Zheng Guo , Andreas M. Fritzen , Bente Kiens , Maximilian Kleinert , Lars Wiking

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Abstract

Short-path distillation (SPD) is a method that can be used to separate anhydrous milk fat (AMF) into distillate and retentate fractions, with different fatty acids composition. While our previous work described the potential health benefits of the distillate rich in short- and medium-chain fatty acids, the present study examined the application potential and oxidative stability of the retentate fraction. Retentate were produced and tested at both laboratory and production scale. Overall, retentate was enriched in the fatty acids, C18:0 and C18:1-trans, and reduced in the fatty acids of chain-lengths of C4-14 compared to MF. Differential scanning calorimetry and oscillatory rheology analyses showed early nucleation and network formation for the retentates compared to the MF. Moreover, the retentate had higher solid fat content. Under both high and low supercooling, the hardness during storage for 14 days was similar for MF and retentate. Peroxides formation and color change during storage were unaffected by fat type.

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短程蒸馏乳脂保留馏分的物理性质及稳定性

短程蒸馏（SPD）是一种将无水乳脂（AMF）分离成不同脂肪酸组成的馏分和保留馏分的方法。虽然我们之前的工作描述了富含短链和中链脂肪酸的馏出物的潜在健康益处，但本研究考察了保留物部分的应用潜力和氧化稳定性。在实验室和生产规模上生产和测试了保留剂。总体而言，与MF相比，保留酸在C18:0和c18:1-反式脂肪酸中富集，在C4-14链长的脂肪酸中减少。差示扫描量热法和振荡流变学分析表明，与MF相比，保留物更早成核和形成网络。保留物的固体脂肪含量较高。在高过冷和低过冷条件下，贮藏14 d时MF和retention的硬度基本一致。在储存过程中，过氧化物的形成和颜色变化不受脂肪类型的影响。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.