European journal of lipid science and technology vol:104 issue:8 pages:490-495
Different amounts of phospholipids (0.00-0.07%) and water (0.00-0.70%) were added to milk fat. The mixtures were crystallised under isothermal conditions and the crystallisation was monitored by differential scanning calorimetry and pulsed nuclear magnetic resonance. The crystallisation behaviour was described with the Avrami and Gompertz model which was fitted by non-linear regression. Variance analysis revealed significant effects, whereas especially the induction time was influenced: higher concentrations of water seemed to decrease the induction time, while higher amount of phospholipids delayed the onset of crystallisation. No interaction effects between phospholipids and water were observed. An attempt to explain the effect of phospholipids on the induction time, based on the molecular interactions between phospho-lipids and triglycerides is proposed. This principle can be applied for sn-1,2 diglycerides as well.