In-situ SAXS investigation of high-pressure triglyceride polymorphism in milk cream and anhydrous milk fat

Joseph Vella, Yacine Hemar*, Qinfen Gu, Zi Ru Wu, Na Li, Tilo Söhnel

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The effect of high-pressure on triglyceride polymorphism in both milk cream and anhydrous milk fat was compared using small-angle X-ray scattering up to maximum observed pressures of 1430 and 1480 MPa, respectively. The presence of water was found to have a significant effect on polymorphism at high pressures, with pressure effects having a strong influence for anhydrous milk fat (AMF). The susceptibility of specific polymorphs to compression was influenced by their triglyceride tilt relative to the lattice plane (tilting lead to greater compression) as well as the presence of water.

Original languageEnglish
Article number110174
JournalLWT - Food Science and Technology
Volume135
DOIs
StatePublished - Jan 2021

Keywords

  • Anhydrous milk fat
  • High-pressure
  • Milk cream
  • Polymorphism
  • SAXS
  • Triglyceride

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