Optimizing cream ripening conditions for high-fat butter with improved textural properties

High-fat butter (up to ∼84% fat) is valued for its plasticity and handling performance during processing and utilization, which are strongly influenced by the fat crystal network and microstructure. This study aimed to optimize cream-ripening conditions to enhance the techno-functional properties of butter. The effects of a 3-stage cold-warm-cold (CWC) cream-ripening process, known as the Alnarp method, were investigated using various time-temperature regimens. Fatty acid (FA) composition was quantified by gas chromatography with flame-ionization detection. Fat crystallization behavior, together with solid-to-liquid fat ratios, was characterized using differential scanning calorimetry (DSC). These analyses confirmed that differences in butter texture and crystallization were primarily attributable to ripening parameters, rather than variations in the FA composition of the cream or their influence on the solid-to-liquid fat ratio. Butter texture and structural properties were assessed using texture profile analysis (TPA) and confocal laser scanning microscopy (CLSM), while small- (SAXD) and wide-angle x-ray diffraction (WAXD) were used to determine triacylglycerol longitudinal packing and crystal polymorphism. Adjusting the temperature and duration of the 3-stage ripening process reduced butter hardness by up to 30%, improving spreadability, flexibility, and elasticity. Microstructural analysis showed that cream ripened at the lower second-stage temperature of 12°C produced butter with hardness similar to that obtained under isothermal ripening, while exhibiting a higher crystalline density than samples ripened at 20°C. Small-angle x-ray diffraction revealed no significant differences in triacylglycerol longitudinal packing among butter samples, whereas wide-angle x-ray diffraction primarily detected β' crystals with minor β and α forms. Notably, butter produced from cream ripened using a 3-stage CWC process (6°C/6h → 12°C/12h → 6°C/6h) exhibited the lowest proportion of β crystals, correlating with reduced firmness, Young's modulus, and flexural modulus at 4°C. Overall, this study demonstrates that carefully controlled cream-ripening conditions can fine-tune butter microstructure and crystallization, enhancing plasticity, workability, and functional performance in laminated dough pastry without altering fatty acid composition.