Palmitic acid at high concentration modifies the nanoscale structure of anhydrous milk fat

Abstract

We performed a nanoscale study based on X-ray scattering to understand the impact of a promotor of crystallization, palmitic acid (PA), at high concentration, on the networks of triacylglycerols (TAGs) in anhydrous milk fat (AMF). Melted blends containing 10 wt% PA were quenched at 25 °C. X-ray scattering data were compared with those obtained for pure AMF, pure PA, and AMF containing 1 wt% PA. While PA at low concentration did not modify the nanostructure of TAG crystals (direct crystallization in the β'-2L form), a high concentration of this promotor favored the formation of polymorphic forms suggesting that PA first crystallizes and then directs crystallization of AMF TAGs towards α and β forms.

Keywords: Anhydrous milk fat; Isothermal crystallization; Palmitic acid; X-ray scattering.