The high-and medium-melting fractions of milk fat (HMF and MMF, respectivel
y) were crystallized in the presence of various solvents, including the low
-melting fraction of milk fat (LMF), canola oil (CO), hexane, and ethyl ace
tate. Choice of solvent was shown to have a strong influence on phase behav
ior and crystallization kinetics. Dilution and solubilization effects were
observed for all the blends. More solids were formed in the HMF and MMF ble
nds with LMF than with CO, and complexes were formed between the milk fat f
ractions possibly because of molecular complementarity. Solids were slightl
y higher for the more polar ethyl acetate than for hexane. Crystallization
proceeded more rapidly in the presence of LMF and ethyl acetate than in the
presence of CO and hexane, respectively. According to the Hildebrand equat
ion, HMF and MMF were ideally soluble in LMF and CO. X-ray diffraction spec
troscopy (XRD) revealed the existence of liquid-state structure in mixtures
of HMF/CO, HMF/LMF, MMF/CO, and MMF/LMF. The observed liquid-state structu
re was reminiscent of liquid crystals; No differences were observed in the
structure of the liquid phase between LMF- and CO-containing mixtures.