In-situ SAXS investigation of high-pressure triglyceride polymorphism in milk cream and anhydrous milk fat

The effect of high-pressure on triglyceride polymorphism in both milk cream and anhydrous milk fat was compared using small-angle X-ray scattering up to maximum observed pressures of 1430 and 1480 MPa, respectively. The presence of water was found to have a significant effect on polymorphism at high pressures, with pressure effects having a strong influence for anhydrous milk fat (AMF). The susceptibility of specific polymorphs to compression...