THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID

Kinetics of isothermal crystallization of butter oil (BO) and interesterified butter oil (IEBO) with gamma-linolenic acid (GLA; C18:3 ω-6) at 10 °C were evaluated by applying Avrami equation. Differential Scanning Calorimeter (DSC) analysis of Avrami parameters revealed significant differences (P ) of 30.54 °C which was converse to IEBO samples. The results were ascribed to alteration (P < 0.05) of fatty acids (FAs) composition of IEBO occurred by lipase-catalyzed acidolysis of BO and GLA.

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