Rheologlcal Behavior of Anhydrous Milk Fat Fractions Produced by Supercritical Carbon Dioxide Fractionation

摘要：

　　Anhydrous milk fat (AMF),clarified butter or butter oil is widely consumed food commodity because of its long shelf-life and contribution to flavor and quality.Anhydrous milk fat has a heterogeneous nature.It contains a large variety of fatty acids and different melting fractions.Each fraction may affect the functionality and behavior in foods together with the other ingredients used in the formulation.This behavior may vary with the liquid/solid phase and crystal size formed during rapid or slow cooling and storage.

关键词： Milk fat fractionation supercritical carbon dioxide fatty acid crystallization rheology

作者: Dilek Büyükbe(s)e E.El(c)in Emre Ahmet Kaya

作者单位: University of Gaziantep Faculty of Natural and Applied Sciences, Department of Chemistry Faculty of Engineering, Food Engineering Department, Gaziantep, Turkey

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 297-298

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）