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Influence of a dry fractionation of butterfat on the content of fatty acids including conjugated linoleic acids

Rehberger, Brita; Bütikofer, Ueli; Bisig, Walter and Collomb, Marius (2008) Influence of a dry fractionation of butterfat on the content of fatty acids including conjugated linoleic acids. European Food Research and Technology, 226 (3), pp. 627-632.

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There is a growing demand among consumers for food products with natural nutritional-physiological advantages over comparable conventional products. As part of an EU project, a process using dry fractionation is evaluated that enables the targeted lowinput enrichment of conjugated linoleic acids (CLA) in milk fat. Furthermore, the distribution of CLA isomers in the fat fractions was analysed. In the olein fraction for highland butter a CLA enrichment of 15.3% was obtained.
The yield of the CLA rich olein fraction was 44.5% of the total amount of olein and stearin. There were significant increases during the first fractionation step of highland butter for the concentration of the CLA isomer cis-9, trans-11 (P £ 0.05) and during the second fractionation step for the concentration of CLA isomers cis-9, trans-11; trans-11, cis-13 (P £ 0.05) and trans-7, cis- 9 (P £ 0.01). Experiments carried out demonstrate that the selected physical separation process enables CLA enrichment but the increase is too minor to achieve any decisive positive impact on human health and therefore too costly as an industrial CLA enrichment process.

EPrint Type:Journal paper
Type of presentation:Paper
Keywords:Dry fractionation, Butterfat, Olein fraction, Conjugated linoleic acid, Enrichment, Isomers
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: Switzerland > Agroscope > ALP
European Union > QualityLowInputFood > Subproject 5: Processing strategies
Related Links:http://www.springerlink.com/content/n801180427289142/
Deposited By: Rehberger, Brita
ID Code:16017
Deposited On:19 Aug 2009
Last Modified:12 Apr 2010 07:39
Document Language:English
Refereed:Peer-reviewed and accepted

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