Contribution of triglycerides from cocoa butter to the physical properties of milkfat fractions

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Abstract
Milkfat was separated into major chainlength fractions by solid‐phase extraction. The effect on thermal behavior and texture of replacing both saturated and monounsaturated long‐chain triglycerides from milkfat by long‐chain monounsaturated triglycerides with an unsaturated fatty acid in thesn‐2 position is reported. Increasing proportions of cocoa butter were added to fractions of short‐to medium‐chain triglycerides (C22−C44) and medium‐ to long‐chain triglycerides (C36−C48) isolated from milkfat. Thermal behavior and texture of the mixtures were measured. Results indicated that long‐chain monounsaturated triglycerides from cocoa butter enhanced co‐crystallization and co‐operative melting and did not induce polymorphic transitions upon crystallization and melting of the fractions. At 4°C, they acted as texture builder if present in proportions of more than 30%, whereas below this level, they acted as texture softeners. The effect of the long‐chain monounsaturated triglycerides on the texture of fractions that melt at low temperature could not be predicted from the proportion of solid fat at that temperature.