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Volatile compounds in butter oil: III. Recovery of added fatty acids and δ-lactones From volatile-free butter oil by cold-finger molecular distillation

Published online by Cambridge University Press:  01 June 2009

W. Stark ,
Gerda Urbach ,
Janet S. Hamilton  and
D. A. Forss
W. Stark
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
Gerda Urbach
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
Janet S. Hamilton
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
D. A. Forss
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
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Summary

More than 90% of the C2,4,6,8,10 fatty acids and C8,10, δ-lactones added at quantities between 0·5 and 40 ppm were recovered from volatile-free butter oil by cold-finger molecular distillation at 35°C, while approximately 65% of the C12 fatty acid and of the C12 δ-lactone was recovered. Cold-finger molecular distillation at 50°C increased the recovery of the C12 compounds to more than 90%. The acids and lactones were estimated quantitatively as the free compounds by gas chromatography on a mixture of Carbowax 20 M and isophthalic acid as the stationary phase.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 1 , February 1973 , pp. 39 - 46
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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References

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