Selective increase in conjugated linoleic acid in milk fat by crystallization

The objective of this work was to obtain concentrated natural conjugated li noleic acid (CLA) from milk fat by urea complexation. Milk fat was hydrolyz ed to provide free fatty acids, followed by crystallization with different ratios of urea. The profiles of fatty acids achieved by urea complexation s howed different fatty acid compositions. Long-chain unsaturated fatty acids , including GLA, were concentrated after crystallization. The highest amoun t of CLA was achieved by the first crystallization with a 2:1 urea/fatty ac id ratio. CLA was elevated 2.5-fold. The C18:1/C18:0 fatty acid ratio was I ncreased from 2 to 51, and stearic acid (C18:0) was decreased 17-fold.