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Journal of Dairy Science Vol. 83 No. 1 20-22
© 2000 by American Dairy Science Association ®
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Short Communication: Concentration of Conjugated Linoleic Acid from Milk Fat with a Continuous Supercritical Fluid Processing System

P. Romero K. 1, S.S.H. Rizvi 1, M. L. Kelly 2, and D. E. Bauman 2

1 Institute of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853
2 Department of Animal Science, Morrison Hall, Cornell University, Ithaca, NY 14853

A continuous pilot-scale supercritical carbon dioxide system was utilized for the concentration of conjugated linoleic acids (cis-9, trans-11 C18:2) from anhydrous milk fat, which was separated into five fractions (S1 to S5) in the pressure and temperature range of 2.4 to 24.1 MPa (350 to 3500 psi) and 40 to 60°C, respectively. The highest concentration of CLA attained showed an increase of about 89% and occurred in the raffinate fraction (S1) when the solvent to feed ratio was 65. This was followed by a gradual decrease in the concentration of this fatty acid from S2 to S5. This study shows the feasibility of selectively enhancing the CLA concentration in one of the fractions of milk fat with a benign solvent in a one-step process. Other unique attributes of the CLA-rich fraction are also listed.

Key Words: milk fat • conjugated linoleic acid

Submitted on June 1, 1999
Accepted on September 7, 1999






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