Fractionation of sheep milk fat via supercritical carbon dioxide

• Autores: P. Madau, M. Monduzzi, V. Spano, S. Mele, A. Salis
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 10, Nº 6, 2004, págs. 421-426
• Idioma: inglés
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• Resumen

  • Supercritical carbon dioxide (SC-CO2) was used for anhydrous ovine milk fat (AMF) fractionation. Two different fractions were obtained: a low molecular weight triacylglycerol (TAG), named fraction E, and a high molecular weight TAG, termed fraction R. Fractionation was performed at different pressure and temperature values. The effect of these parameters on the chemical composition of the two fractions were analysed in relation to the original AMF. Among the searched conditions, 250 bar and 40 ºC gave the best fractionation results.