Ali, Fatma published the artcileOil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition, Safety of Methyl docosanoate, the main research area is milk oil fatty acid fat globule membrane stability.
This study examined the effect of blending with cumin essential oil (CEO) on the stabilization of milk fat globule membrane (MFGM) emulsions, as well as the particle migration rate, fatty acid composition and phospholipid content after pasteurisation. Blending the MFGM with 20% CEO at pH 6.6 (CM4) led to a decrease in the creaming rate. With increasing CEO ratio, the creaming measurements increased to a 30 mm height with 20% CEO at pH 5.5 (CM3) from 25 mm with 10% CEO at pH 5.5 (CM2). The CM4 migration rate was 0.55 mm/h, and this sample showed no significant forward movement during implementation. The droplet size increased with increasing CEO ratio from 1.69 to 2.07μm. A total of 20% CEO at pH 6.6 (CM4) was the best blending condition for MFGM stabilization. This study showed enhanced creaming rate and droplet size, indicating greater destabilization of the MFGM emulsion, when the CEO ratio was increased.
International Journal of Dairy Technology published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Safety of Methyl docosanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics