A solid butterfat fraction was prepared by controlled crystallization of the melt. Products of glycerolysis and rate of reaction were analyzed by size exclusion chromatography and gas‐liquid chromatography and compared to those of a tricaprilin model system. Physical and functional properties of the resulting mixture of mono‐ and diglycerides were compared to commercial monoglyceride‐based emulsifiers. The emulsifier from the butterfat fraction consisted of ∼60% mono‐ and 40% diglycerides and presented a very different FA profile from the commercial emulsifiers. The butterfat‐derived emulsifiers had a lower melting range and imparted a significantly lower surface tension at oil/water and oil/ skim milk interfaces.
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CAMPBELL‐TIMPERMAN et al. (1996) studied this question.
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