ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The functionality of butterfat can be improved by fractionation, a process that can be considered as enrichment of butterfat with long-chain saturated fatty acids. Model hard fractions were produced by adding tripalmitin to butterfat, in ratios from 0.9:0.1 through 0.1:0.9. The model system had very similar thermal behavior and mechanical properties to true fractions. The phase behavior of tripalmitin/butterfat mixtures was determined. Such butterfat fractions have potential as a moisture barrier in edible films and coatings. Tripalmitin-enriched butterfat is an alternative to hard butterfat fractions in some applications.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb06958.x
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