Influence of the heating temperature on the fat composition of milk fat with emphasis on cis-/trans-isomerization
1999
Precht, D. | Molkentin, J. | Vahlendick, M.
Heating milk fat for 15 min at 200 °C does only lead to slight changes in milk fat composition. However, isomerization as well as oxidation increase distinctly with higher temperatures. Thus, overheating of milk fat should be avoided in any case. With respect to their toxic potential the mostly volatile oxidation products are of great importance for the assessment of aspects concerning nutritional physiology of heated edible fats. The concentration of such products resulting vom heating milk fat at higher temperaturs and their health impact still have to be investigated. Concerning trans fatty acids a variety of studies has already been published on aspects on nutritional physiology.
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