Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat.

摘要

The need to eliminate trans-fatty acids from food formulations has resulted in the exploration of new lipid sources and alternative processing conditions that will improve the physicochemical characteristics and nutritional qualities of lipid-based foods. In general, the physicochemical properties of lipid networks depend on the microstructure and crystallization behaviour of the system. The objective of this study was to use high intensity ultrasound (HIU) as an additional processing step to alter the crystallization behaviour of a lipid model system (anhydrous milk fat). HIU application not only decreased the induction time of crystallization (faster crystallization) at a constant crystallization temp. but also generated smaller crystals. In addition, higher viscosities were obtained when samples were crystallized after HIU application. The degree of supercooling, ultrasound application settings and a combination of both parameters influenced the impact of ultrasound on crystallization behaviour.