Novel milk fat fractions for health and functionality obtained by short-path distillation
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Novel milk fat fractions for health and functionality obtained by short-path distillation. / Mathiasen, Sally S.; Frydenberg, Rikke P.; Kleinert, Maximilian; Kiens, Bente; Guo, Zheng; Wiking, Lars.
In: LWT, Vol. 201, 116255, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Novel milk fat fractions for health and functionality obtained by short-path distillation
AU - Mathiasen, Sally S.
AU - Frydenberg, Rikke P.
AU - Kleinert, Maximilian
AU - Kiens, Bente
AU - Guo, Zheng
AU - Wiking, Lars
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024
Y1 - 2024
N2 - Medium-chain fatty acids (MCFA) are associated with various health benefits, such as enhanced insulin sensitivity and reduced appetite. The study explored the potential of combining dry or solvent fractionation with short-path distillation (SPD) to obtain milk fat (MF) fractions enriched in MCFA. By using only SPD, a 2-fold increase in MCFA and an 18-fold increase in α-tocopherol in distillates was obtained compared to native MF. The distillate has a lower melting temperature than does MF. Pre-fractionation processes before SPD did not lead to an additional increase in MCFA. The study demonstrates the potential of SPD to produce MF fraction (distillate) with significant enrichment in MCFA, differed thermal behavior, and increased α-tocopherol content while keeping the FA composition and thermal properties of the remaining fraction (retentate) similar to MF as only 10% of the milk fat have been removed.
AB - Medium-chain fatty acids (MCFA) are associated with various health benefits, such as enhanced insulin sensitivity and reduced appetite. The study explored the potential of combining dry or solvent fractionation with short-path distillation (SPD) to obtain milk fat (MF) fractions enriched in MCFA. By using only SPD, a 2-fold increase in MCFA and an 18-fold increase in α-tocopherol in distillates was obtained compared to native MF. The distillate has a lower melting temperature than does MF. Pre-fractionation processes before SPD did not lead to an additional increase in MCFA. The study demonstrates the potential of SPD to produce MF fraction (distillate) with significant enrichment in MCFA, differed thermal behavior, and increased α-tocopherol content while keeping the FA composition and thermal properties of the remaining fraction (retentate) similar to MF as only 10% of the milk fat have been removed.
KW - Differential scanning calorimetry (DSC)
KW - dry fractionation
KW - Medium chain fatty acids (MCFA)
KW - Milk fat fractions
KW - Short-path distillation (SPD)
KW - Solvent fractionation
KW - α-tocopherol
U2 - 10.1016/j.lwt.2024.116255
DO - 10.1016/j.lwt.2024.116255
M3 - Journal article
AN - SCOPUS:85194385632
VL - 201
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
M1 - 116255
ER -
ID: 393772893