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KMID : 1160619970020030202
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Preventive Nutrition and Food Science
1997 Volume.2 No. 3 p.202 ~ p.206
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Tow-stage Extraction of Milk Fat by Supercritical Carbon Dioxide
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Lim Sang-Bin
Jwa Mi-Kyung
Kwak Hae-Soo
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Abstract
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To develop milk fat fractions with desirable physico-chemical properties, anhydrous milk fat(AMF) was fractionated by one- and two-stage extractions using supercritical CO₂(SC-CO₂). Two-stage extraction of AMF was performed by first producing two fractions, an extract and a residue at 40℃/241bar, which were subsequently used as the feed for an extraction at 60℃/241bar and 40℃/345bar, and separated into five and four fractions, respectively, based on extraction time. These fractions were quantified and analyzed for fatty acids and physico-chemical properties. Short-chain(C4~C8) fatty acids in extract fractions from an extract were 200~150% compared with those of the original AMF. Long-chain(C14-C18) fatty acids in extract fractions from a residue were 118-141%. The ratio of unsaturated to saturated fatty acids in the residue fraction was 131%. Melting point ranged from 22 to 43℃, iodine value 21.8 to 36.9, and saponification value 255 to 221 in the extract and residue fractions. SC-CO₂ fractionation of AMF by two-stage extraction offers the possibility of developing fractions with discrete fatty acid compositions, and physico-chemical properties such as melting point, iodine value and saponification value.
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KEYWORD
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milk fat, supercritical CO2 extraction, fractionation, fatty acids
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