caa a22 4500 465796133 CHVBK 20180323112038.0 cr unu---uuuuu 170327e19901201xx s 000 0 eng 10.1007/BF02541862 doi (NATIONALLICENCE)springer-10.1007/BF02541862 A critical evaluation of thermal fractionation of butter oil [Elektronische Daten] [F. Fouad, F. van de Voort, W. Marshall, P. Farrell] Butter was fractionated on the basis of temperature (17-29°C) without agitation using slow cooling of melted anhydrous fat in conjunction with gentle vaccum filtration to produce four solid and four liquid fractions. Each of the fractions was analyzed for fatty acid composition, triglyceride profile, and characterized by gel permeation high performance liquid chromatography and differential scanning calorimetry thermograms. Fatty acid analysis indicated that the solid fractions had slightly higher amounts of palmitic and stearic acid and lower levels of oleic acid, while the remaining analyses did not indicate any substantial compositional differences between the fractions. Although the 29°C solid fraction (∼10%) could be said to be somewhat unique, the natural variation in the normal seasonal composition of butterfat was almost equal to that obtained by fractionation. The experimental physicochemical data obtained for the fractions in this study extend and verify previous work on butteroil fractionation, and indicate that thermal fractionation has marginal merit. On the other hand, literature describing more positive thermal butteroil fractionation results obtained by the properietary Tirtiaux process (Fleurus, Belgium), indictes that it may be a more expedient avenue to explore and let market forces determine whether fractionation has a future in Canada and North America. American Oil Chemists' Society (AOCS), 1990 Butter oil nationallicence differential scanning calorimetry nationallicence fatty acid composition nationallicence thermal fractionation nationallicence triglyceride profile nationallicence Fouad F. Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, St. Anne de Bellevue, Box 187, H9X 1CO, Quebec, Canada aut van de Voort F. Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, St. Anne de Bellevue, Box 187, H9X 1CO, Quebec, Canada aut Marshall W. Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, St. Anne de Bellevue, Box 187, H9X 1CO, Quebec, Canada aut Farrell P. Department of Chemistry, Macdonald College of McGill University, St. Anne de Bellevue, Box 187, H9X 1CO, Quebec, Canada aut Journal of the American Oil Chemists' Society Springer-Verlag 67/12(1990-12-01), 981-988 0003-021X 67:12<981 1990 67 11746 https://doi.org/10.1007/BF02541862 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02541862 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fouad F. Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, St. Anne de Bellevue, Box 187, H9X 1CO, Quebec, Canada aut NATIONALLICENCE 700 1- van de Voort F. Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, St. Anne de Bellevue, Box 187, H9X 1CO, Quebec, Canada aut NATIONALLICENCE 700 1- Marshall W. Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, St. Anne de Bellevue, Box 187, H9X 1CO, Quebec, Canada aut NATIONALLICENCE 700 1- Farrell P. Department of Chemistry, Macdonald College of McGill University, St. Anne de Bellevue, Box 187, H9X 1CO, Quebec, Canada aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/12(1990-12-01), 981-988 0003-021X 67:12<981 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer