Skip to main content
SpringerLink
Log in

Physical Chemistry of Fats

  • Chapter
Fats in Food Products

Summary

Milkfat has a more variable triglyceride composition than vegetable and other animal fats. Butyric acid is a key fatty acid which influences the physical properties of the fat. Palm kernel and coconut fat are the vegetable fats most similar to milkfat in properties.

The basic principles of polymorphism and phase behaviour of fats are described. Fats occur mainly in alpha, beta prime and beta polymorphic forms and two packing modes for each are possible. Phase behaviour describes how the many triglyceride components in fats and blends are related to physical properties such as melting range and solid content. Solid solutions of triglycerides are important in explaining the performance of the parent fats. Methods for the determination of melting point and solid fat content are discussed, including differential scanning calorimetry and nuclear magnetic resonance. The physical properties are reviewed of milkfat and its fractions, blends of milkfat with other fats and mixtures of milkfat with liquid oils.

Crystallisation is discussed in terms of nucleation and growth stages. The basic principles are described with special reference to the fractionation of fats.

The properties of mixtures of lipids and water can be explained in terms of the hydration of certain lipids and the adsorption of surface-active lipids into the oil—water interface in emulsions. Emulsions are particularly relevant in foods such as cream, butter, spreads, ice cream and cake batters.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Amer, M. A., Kupranycz, D. B. & Baker, B. E. (1985) Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat. Am. Oil Chem. Soc., 62, 1551–7.

    Article  Google Scholar 

  • Banks, W.,Clapperton, J. L. & Ferrie, M.E. (1976) The physical properties of milk fats of different chemical compositions. J. Soc. Dairy Technol., 29, 86.

    Article  CAS  Google Scholar 

  • Banks, W., Clapperton, J. L. & Kelly, M.E. (1980a) Effect of oil-enriched diets on the milk yield and composition, and on the composition and physical properties of the milk fat, of dairy cows receiving a basal ration of grass silage. J. Dairy Res. 47,277–85.

    Article  CAS  Google Scholar 

  • Banks, W., Clapperton, J. L., Kelly, M. E.,Wilson, A. G. & Crawford, R. J. M. (19806) The yield, fatty acid composition and physical properties of milk fat obtained by feeding soyabean oil to dairy cows. J. Sci. Food Agric., 31, 368–74.

    Article  CAS  Google Scholar 

  • Barfod, N. M. & Krog, N. (1987) Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR. J. Am. Oil Chem. Soc. 64,112–19.

    Article  CAS  Google Scholar 

  • Buchheim, W., Barfod, N. M. & Krog, N.(1985) Relation between microstruc- ture, destabilization phenomena and rheological properties of whippable emulsions. Food Microstruct. 4,221.

    Google Scholar 

  • Deffense, E. (1987) Multi-step butteroil fractionation and spreadable butter. Fette Wiss. TechnoL, 89, 502–7.

    Google Scholar 

  • Deman, J. (1961) Physical properties of milk fat II.Some factors influencing crystallisation. J. Dairy Res. 28, 117–22.

    Article  CAS  Google Scholar 

  • Deman, J. (1963) Polymorphism in milk fat. Dairy Sci. Abstr., 25, 219–21.

    Google Scholar 

  • Foley, J. & Brady, J. P. (1984) Temperature-induced effects on crystallisation behaviour, solid fat content and the firmness values of milk fat. J. Dairy Res. 51, 579–89.

    Article  Google Scholar 

  • Hannewijk, J., Haighton, A. J. & Hendrikse, P. W. (1964) Dilatometry of fats. In: Analysis and Characterization of Oils, Fats and Fat Products, Vol. 1, Boekenoogen, H. A. (Ed.), Interscience, London, pp. 119–82.

    Google Scholar 

  • Hawke, J. C. &Taylor, M. W. (1983) Influence of nutritional factors on the yield, composition and physical properties of milk fat. In: Developments in Dairy Chemistry—2Lipids, Fox, P. F. (Ed.), Applied Science Publishers, London, pp.37–82.

    Chapter  Google Scholar 

  • Jebson, R. S. & Norris, R. (1975) New Zealand Dairy Research Institute Annual Report, p. 32.

    Google Scholar 

  • Juriaanse, A. C. & Heertje, I. (1988) Microstructure of shortenings, margarine and butter—a review. Food Microstruct. 7, 181–8.

    Google Scholar 

  • Kankare, V. & Antila, V. (1986) Melting characteristics of milk fat and milk fat fractions. Meijeritieteellinen Aikakauskirja, 44, 67–75 (abstracted inFood Sci. Tech. Abs. 19(1987) 10P219).

    CAS  Google Scholar 

  • Krog, N. (1986) Interactions of surface-active lipids with water, protein and starch components in food systems,Grindsted Technical Paper, TP 909-le., given at AOCS Short Course, Hawaii, May.

    Google Scholar 

  • Lambelet, P. (1983) Comparison of NMR and DSC methods for determining solid content of fats—application to milk fat and its fractions. Lebensm. Wiss. Techn. 16,90–5.

    Google Scholar 

  • Macgibbon, A. K. H. &Mclennan, W. D. (1987) Hardness of New Zealand patted butter: Seasonal and regional variations. NZ J. Dairy Sci. Technol. 22, 143–56.

    Google Scholar 

  • Morison, W. R. (1968) Surface-active lipids in milk and milk products. Surface- active Lipids in Foods, SCI Monograph No. 32, London, pp. 75–91.

    Google Scholar 

  • Morison, I. M. & Hawke, J. C.(1979) Influence of elevated levels of linoleic acid on the thermal properties of bovine milk fat. Lipids 14,391.

    Article  CAS  Google Scholar 

  • Mortensen, B. K. (1983) Physical properties and modification of milk fat. In: Developments in Dairy Chemistry—2 Lipids, Fox, P. F. (Ed.), Applied Science Publishers, London, pp. 159–94.

    Chapter  Google Scholar 

  • Mulder, H. (1953) Melting and solidification of milk fat. Neth. Milk Dairy J., 7, 149–74.

    CAS  Google Scholar 

  • Mulder, H. & Walstra, P. (1974) The Milk Fat Globule, Commonwealth Agricultural Bureaux, Farnham Royal, UK.

    Google Scholar 

  • Norris, G. E., Gray, I. K. & Dolby, R. M. (1973) Seasonal variations in the composition and thermal properties of New Zealand milk fat.II Thermal properties. J. Dairy Res. 40,311.

    Article  CAS  Google Scholar 

  • Petersson, B. (1986) Pulsed NMR method for solid fat content determination in tempering fats Part II: Cocoa butters and equivalents in blends with milk fat. Fette Seifen Anstrichm. 88, 128–36.

    Article  CAS  Google Scholar 

  • Precht, D. (1980) Fette Seifen Anstrichm.,82 142–7..

    Article  CAS  Google Scholar 

  • Precht, D. (1988) Fat crystal structure in cream and butter. In: Crystallization and Polymorphism of Fats and Fatty Acids, Garti, N. & Sato, K. (Eds), Marcel Dekker, New York, pp. 305–61.

    Google Scholar 

  • Rossell, J. B. (1973) Interactions of triglycerides and of fats containing them. Chem. Ind. (London) 17 832–5.

    Google Scholar 

  • Rüegg, M.,oor, U. & Blanc, B. (1984) Eine verbesserte Methode zur Bestimmung des Schmelzdiagramms von Butterfett mit Hilfe registrierender Differential Kalorimeter. Milchwissenschaft 38 601–5.

    Google Scholar 

  • Sherbon, J. W. & Coulter, S. T. (1966) Solid solutions and the hardness of fatty mixtures. Dairy Sci. 49, 1126–31.

    Article  CAS  Google Scholar 

  • Small, D. M. (1986) The Physical Chemistry of Lipids from Alkanes to Phospholipids, Plenum Press, New York.

    Google Scholar 

  • Sogo, Y.,Taneya, S. & Kako, M. (1988) The stability of milk fat/water emulsions containing monoglyceride, sorbitan esters and caseinate. Develop. Food Sci. 17, 379–91.

    CAS  Google Scholar 

  • Timms, R. E. (1978) The solubility of milk fat, fully hardened milk fat and milk fat hard fraction in liquid oils. Aust. J. Dairy Technol. 33, 130–5.

    CAS  Google Scholar 

  • Timms, R. E. (1979) The physical properties of blends of milk fat with beef tallow and beef tallow fractions. Aust. J. Dairy Technol. 34, 60–5.

    CAS  Google Scholar 

  • Timms, R. E. (1980a) The phase behaviour of mixtures of cocoa butter and milk fat. Lebensm. Wiss. Technol. 13, 61–5.

    CAS  Google Scholar 

  • Timms, R. E. (1980b) The phase behaviour and polymorphism of milk fat, milk fat fractions and fully hardened milk fat. Aust. J. Dairy Technol. 35, 47–53.

    CAS  Google Scholar 

  • Timms, R. E. (1984) Phase behaviour of fats and their mixtures. Prog. Lipid Res. 23, 1–38.

    Article  CAS  Google Scholar 

  • Timms, R. E. (1985) Physical properties of oils and mixtures of oils. J. Am. Oil Chem. Soc. 62, 241–9.

    Article  CAS  Google Scholar 

  • Timms, R. E. (1988) Theory and practice of solid fat determination by NMR & dilatometry. Given at AOCS Short Course Applications of Pulsed NMR Techniques in Food Analysis, Phoenix, AZ, May.

    Google Scholar 

  • Timms, R. E. (1989) The possibilities for using modified milk fats in the production of confectionery fats, shortenings and spreads. In: Fats for the Future, Cambie, R. C. (Ed.), Ellis Horwood, Chichester, pp. 251–61.

    Google Scholar 

  • Timms, R. E. & Black, R. G. (1978) Solids contents of mixtures of butter oil and butter fractions with various edible oils and fats. Dairy Research Report No. 22, May, CSIRO, Australia.

    Google Scholar 

  • Timms, R. E. & Parekh, J. V. (1980) The possibilities for using hydrogenated, fractionated or interesterified milk fat in chocolate. Lebensm. Wiss. Technol., 13, 177–81.

    CAS  Google Scholar 

  • Tverdokhleb,G. V. & Vergelesov, V. M. (1974)Brief Commun. XIX Int. Dairy Congr., IE, 211.

    Google Scholar 

  • Tverdokhleb, G. V., Gulyaev-Zaitsev, S. S., Fal’k, E. Yu & Gerasimova, Zh. I. (1968)Izv. vyssh. ucheb. Zaved., Pisch. Tekhnol. 39 (abstracted inDairy Sci. Abstr ., 30, 1036).

    Google Scholar 

  • VAN Beresteyn, E. C. H. (1972) Polymorphism in milk fat in relation to the solid/ liquid ratio. Neth. Milk Dairy J. 26, 117–30.

    Google Scholar 

  • Van Boekel, M. A. J. S. (1980) Influence of fat crystals in the oil phase on stability of oil-in-water emulsions. Agricultural Research Reports No.901, Department of Food Science, Agriculture University, Wagengingen, Netherlands.

    Google Scholar 

  • Van Den Tempel, M. (1968) Effects of emulsifiers on the crystallisation of triglycerides. Surface-active Lipids in Foods, SCI Monograph No. 32, London, pp. 22–33.

    Google Scholar 

  • Waddington, D. (1980) Some applications of wide-line NMR in the oils and fats industry. In: Fats and Oils: Chemistry and Technology, Hamilton, R. J. & Bhati, A. (Eds), Applied Science, London, pp. 25–45.

    Google Scholar 

  • Walstra, P. (1983) Physical chemistry of milk fat globules. In: Developments in Dairy Chemistry—2 Lipids, Fox, P. F. (Ed.), Applied Science Publishers, London, pp. 119–57.

    Chapter  Google Scholar 

  • Walstra, P. & Jenness, R. (1984) Dairy Chemistry & Physics, John Wiley, New York, pp. 88–97.

    Google Scholar 

  • Walstra, P. & van Beresteyn, E. C. H. (1975) Crystallisation of milk fat in the emulsified state. Neth. Milk Dairy J. 29 35–65.

    CAS  Google Scholar 

  • Wood, F. W., Murphy, M. F. & Dunkley, W. L. (1975) Influence of elevated polyunsaturated acids on processing and physical properties of butter. J. Dairy Sci. 58 839..

    Article  CAS  Google Scholar 

  • Woodrow, I. L. & DE Man, J. M. (1968) Polymorphism in milk fat shown by X-ray diffraction and infrared spectroscopy. J. Dairy Sci. 51, 996–1000.

    Article  CAS  Google Scholar 

  • Yoncoskie, R. A. (1966) Determination of heat capacities of milk fat by differential thermal analysis. J. Am. Oil Chem. Soc. 46 49.

    Article  Google Scholar 

  • Yoncoskie, R. A. (1967) Calorimetric studies of the heat of fusion of milk fat by differential thermal analysis. J. Am. Oil Chem. Soc. 44 446.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Swinderby, Lincolnshire, UK

    R. E. Timms

Authors
  1. R. E. Timms
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Jubilee Lodge, Keyston Road, Covington, Cambridgeshire, UK

    D. P. J. Moran

  2. 74 Chadwick Road, Westcliff-on-Sea, Essex, UK

    K. K. Rajah

Rights and permissions

Reprints and permissions

Copyright information

© 1994 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Timms, R.E. (1994). Physical Chemistry of Fats. In: Moran, D.P.J., Rajah, K.K. (eds) Fats in Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2121-1_1

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-2121-1_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5884-8

  • Online ISBN: 978-1-4615-2121-1

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation