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Effect Of The Addition Of Waxes On The Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, Jiwon Lee
Effect Of The Addition Of Waxes On The Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, Jiwon Lee
Nutrition, Dietetics, and Food Sciences Faculty Publications
Physicochemical characteristics of lipid-based foods depend, among other factors, on the microstructure and the characteristics of the lipid network formed during crystallization. The objective of this study, was to evaluate the effect of the addition of sunflower oil waxes on the crystallization and melting behavior of anhydrous milk fat (AMF), a lipid with a low content of palmitic and trans-fatty acids. The crystallization and melting behavior of AMF alone and with the addition of 0.25 and 0.5% of waxes was studied using a differential scanning calorimeter. The morphology of the crystallized samples was evaluated with a polarized light microscope. The …