Articles

Originality Identification of Butter by Thermal Analysis Methods

Authors:

Alexander L. Vereshchagin, Irina Yu. Reznichenko, Nikolai V. Bychin

Abstract:

The article summarizes advantages and disadvantages of different methods of fats quality control; and determines the potential of the Differential scanning calorimetry (DSC) method. The research aim is to study the possibility of using the DSC method to determine the composition and authenticity of emulsive fat products based on milk fat of the “water in oil” type. The objects of the study are samples of imported and domestic butter with a fat content of 79 and 82.5%, purchased in the retail trade of the Altai territory; palm oil refined bleached deodorized; butter oil; dairy and vegetable spreads; chocolate butter. The researchers studied melting process of oil samples by differential scanning calorimetry on the device DSC-60 (Shimadzu, Japan); phase transitions by DTA-TGA method on the device Shimadzu-60 (Shimadzu, Japan). They analyze mechanical properties by the penetration method on a thermomechanical analyzer model TMA-60 (Shimadzu, Japan); sensory characteristics of butter by a 20-point scale in accordance with GOST R 52969– 2008. According to the research results butter samples produced in the Republic of Belarus contain high-melting triglycerides and has better organoleptic indicators complex compared to the similar products of the Altai territory enterprises. Authors determined that the TGA method can distinguish butter from palm oil by the sample mass loss, and the DSC method – by the melting temperature. There is no linearity between the mixture composition and the thermal melting effect of the high-temperature group of glycerides. Authors explained the nonlinear dependence by the interaction of palm oil and butter glycerides with the mixed triglycerides generation. Thermal analysis methods can identify the qualitative and quantitative composition of fat emulsion products such as “water in oil”. There is an interaction of palm oil with butter at the equality of its mass shares in the spread.

Keywords:

identification; acid-fat composition; sophistication; oil; spread

For citation: Alexander L. Vereshchagin, Irina Yu. Reznichenko, Nikolai V. Bychin. Originality Identification of Butter by Thermal Analysis Methods. Индустрия питания|Food Industry. 2019. Vol. 4, No. 1. P. 34–46. DOI 10.29141/2500-1922-2019-4-1-4