MILK-FAT FRACTIONATION TODAY - A REVIEW

被引：93

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.

引用

页码：1193 / 1201

页数：9

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