Parameters influencing cocrystallization and polymorphism in milk fat

Dry fractionation of milk fat is a common technique used to produce fat fractions with physical properties that are suitable for a variety of food and pharmaceutical products. During milk fat fractionation, the partial crystallization of triacylglycerols from the melt is the most important step. The efficiency of the separation of the crystals from the suspension is also important, but the crystallization itself influences the chemical composition and thereby determines the properties of the crystal fraction. At low supercooling, the crystallization kinetics are slow, and thus process time is increased. With increased kinetics due to a strong supersaturation, the chemical composition of the crystals is changed compared to crystals formed under slow kinetic conditions. This study shows to what extent controlled temperature and supercooling during milk fat crystallization influence crystal amount and the physical properties of the resulting fractions. Differences of the thermal characteristics of the crystal suspensions are directly detected by differential scanning calorimetry and nuclear magnetic resonance. At slow crystallization kinetics, the melting temperature range of the crystals in the suspensions is broader, and the resolution of the melting peak is higher. It is shown that compound crystals are formed when supercooling is performed, even if the supercooling takes place only for a short period of time. Controlled temperature conditions during crystallization govern larger differences in the fatty acid and triacylglycerol composition of the liquid and of the crystalline phases, compared to fractions crystallized under supercooling conditions, which contain a high amount of compound crystal