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Polymorphism And Growth Behavior Of Low-Trans Fatty Acids Blends Formulated With And Without Emulsifiers, Marina Cerdeira, Silvana Martini, Roberto J. Candal, Maria L. Herrera
Polymorphism And Growth Behavior Of Low-Trans Fatty Acids Blends Formulated With And Without Emulsifiers, Marina Cerdeira, Silvana Martini, Roberto J. Candal, Maria L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
Polymorphism and growth behavior of blends of a high-melting fraction of milk fat (HMF) and sunflower oil (SFO) formulated with and without the addition of sucrose esters (SE) P-170, P-1670, and S-170 were studied by pulsed 1H NMR spectroscopy, X-ray diffraction, and polarized light microscopy. The effect of SE on the solid content maximum (S max) or crystallization rate was observed only at low supercooling (values of ΔT below 15°C). The Avrami k n decreased as n values increased, indicating that SE inhibited growth and impeded nucleation. Addition of SFO modified the polymorphic behavior of milk fat, most likely owing …