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KMID : 1007519940030030175
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Food Science and Biotechnology
1994 Volume.3 No. 3 p.175 ~ p.180
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Selected Physico-Chemical Properties of Modified Milk Fat Fractions by Continuous Supercritical CO₂ Processing
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Lim Sangbin
Syed S. H. Rizvi
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Abstract
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Five milk fat fractions were obtained from anhydrous milk fat (AMF) dissolved in supercritical carbon dioxide (SC-CO_(2)) by double extraction and a three-stage seprartion at 40 to 80℃ and 3,500 to 1,000 psig. Short-(C4-C8) and medium-chain (C10-C12) fatty acids were concentrated in the extract fractions. Long-chain unsatruated fatty acids were concentrated in the raffinate fractions. The proportion of triglycerides in the extract fractins that melted in the low temperature range (-42∼15℃) was 61 to 81% compared to 29% in the original AMF. Over 70% of the raffinate fractions were observed to melt in the temperature range (20∼44℃) compared to 38% of the original AMF. The surface tension of each fraction was lower than that of the original AMF.
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