Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids.

Saturated fatty acid-containing lipids, such as milkfat, may protect long chain polyunsaturated fatty acids in fish oil when blended together into solid lipid particles (SLPs). One of the main challenges of SLPs is structural polymorphism, which can lead to expulsion of the protected component during prolonged storage. To investigate this phenomenon, the change in thermal and crystalline behaviours, and fatty acid distribution, were analysed in SLPs of fish oil and milkfat during storage at different temperatures for up to 28 days.

Characterisation of thermal and structural behaviour of lipid blends composed of fish oil and milkfat.

The blend of fish oil with a high percentage of long chain poly-unsaturated fatty acids, and milkfat with a high percentage of saturated fatty acids, could potentially demonstrate desirable characteristics from both components, such as increased omega-3 fatty acids and melting point, as well as improved crystallization and oxidative stability. In this study, the effect of various milkfat concentrations on thermal properties and crystalline structure of these blends were analysed to understand parameters determining the overall characteristics of the blend. Blends with different ratios of fish oil: milkfat (9:1, 7:3, 5:5, 3:7, 1:9), as well as pure fish oil and pure milkfat, were investigated at different cooling conditions.