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Crystallization Behavior Of Anhydrous Milk Fat-Sunflower Oil Wax Blends, Rebekah M. Kerr, Xenia Tombokan, Supriyo Ghosh, Silvana Martini
Crystallization Behavior Of Anhydrous Milk Fat-Sunflower Oil Wax Blends, Rebekah M. Kerr, Xenia Tombokan, Supriyo Ghosh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
This research evaluates the effect of sunflower oil wax (SFOw) addition on the crystallization behavior and functional properties of anhydrous milk fat (AMF). Induction times of nucleation, melting behavior, microstructure of crystals, and hardness were evaluated for samples of pure AMF and AMF with 0.1 and 0.25% SFOw. Results from this research show that the addition of waxes induced the onset of crystallization of AMF by inducing its nucleation, as evidenced by decreased induction times of nucleation and the formation of smaller crystals. Crystal growth after tempering was also promoted by waxes, and significantly harder lipid networks were obtained. Results …
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 …
Crystallization Of Sunflower Oil Waxes, Silvana Martini, M. C. Anon
Crystallization Of Sunflower Oil Waxes, Silvana Martini, M. C. Anon
Nutrition, Dietetics, and Food Sciences Faculty Publications
Activation free energies of nucleation (ΔG c ) were calculated using induction times of crystallization measurements. Results showed that ΔG c decreased exponentially as wax concentration increased at a constant crystallization temperature (T c ). In contrast, for a constant supersaturation, ΔG c increased from 12 to 22°C but decreased between 22 and 35°C. Melting behavior of purified waxes and solutions of purified waxes in sunflower oil were studied by DSC after crystallization at fast and slow cooling rates (20 and 1°C/min, respectively). Low supercooling temperatures (T c >65°C) showed an increase in the onset temperature (T 0 ) as …