MILK-FAT FRACTIONATION TODAY - A REVIEW

被引：91
作者：
DEFFENSE, E
机构：
[1] Fractionnement Tirtiaux S.A., Fleurus, B-6220
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1993年 / 70卷 / 12期
关键词：
BLENDING; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DRY FRACTIONATION; FATTY ACID PROFILE; MILK FAT; SPREADABLE BUTTER; TRIGLYCERIDE COMPOSITION;
D O I：
10.1007/BF02564225
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Although anhydrous milk fat (AMF) has excellent properties, its variable physicochemical properties and its lack of functionality restrict its uses in the food industry. A technology involving dry fractionation of AMF has been developed, and its attributes include selectivity, reliability and general application. Combining two simple and reliable technologies, i.e., multi-step fractionation and blending, it is possible to overcome functionality problems and the seasonal variations of AMF.
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收藏
页码：1193 / 1201
页数：9
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