Effect of DAG on milk fat TAG crystallization

The effect of milk fat and standard DAG on the crystallization behavior of milk fat TAG (MF‐TAG) was investigated. When milk fat DAG were added to MF‐TAG at the 0.1 wt% level, crystallization was delayed. Racemic purity was shown to be an important factor in the ability of DAG to influence TAG crystallization. Only sn ‐1,2 isomers of blends of MF‐TAG with 0.1 wt% of the racemic mixtures of dipalmitin and diolein increased the activation free energy barrier to MF‐TAG nucleation (Δ G c ) and delayed the subsequent crystallization process by increasing the crystallization induction time (τ SFC ) determined from solid fat content‐time measurements. Although crystallization kinetics were affected, the properties of the resulting network structures remained unchanged upon addition of milk fat minor components at the 0.1 wt% level