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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 …
Effect Of High Intensity Ultrasound On Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, R. W. Hartel
Effect Of High Intensity Ultrasound On Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The need to eliminate trans-fatty acids from foods’ formulation resulted in the exploration of new lipid sources and alternative processing conditions that will improve the physicochemical characteristics and nutritional qualities of lipid-based foods. In general, the physicochemical characteristics of lipid networks depend on the microstructure and crystallization behavior of the system. The objective of this work was to use high intensity ultrasound (HIU) as an additional processing condition to alter the crystallization behavior of a lipid model system (anhydrous milk fat). Results show that HIU application not only decreases the induction time of crystallization (faster crystallization) at a constant crystallization …
Effects Of Salts On Crystallization Kinetics And Rheological Behavior Of Concentrated , -Trehalose Solutions, Marina Cerdeira, M. C. Puppo, Silvana Martini, M. L. Herrera
Effects Of Salts On Crystallization Kinetics And Rheological Behavior Of Concentrated , -Trehalose Solutions, Marina Cerdeira, M. C. Puppo, Silvana Martini, M. L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of addition of CaCl2 2H2O and MgCl2 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel-like structure was formed when Ca2+ was added to trehalose solution. …
Effect Of Processing Conditions On Microstructure Of Milk Fat Fraction/Sunflower Oil Blends., Silvana Martini, M. L. Herrera, R. W. Hartel
Effect Of Processing Conditions On Microstructure Of Milk Fat Fraction/Sunflower Oil Blends., Silvana Martini, M. L. Herrera, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of processing conditions on the crystallization of blends of a high-melting milk fat fraction and sunflower oil was investigated. Two cooling rates were selected for all studies: 0.1°C/min (slow rate) and 5.5°C/min (fast rate). Blends were crystallized in two conditions: (i) with agitation in an 80-mL crystallizer (dynamic), and (ii) on a microscope slide without agitation (static). The selected crystallization temperatures were 25, 30, and 35°C for both cooling rates. Photographs of the development of crystals with time were taken in both static and dynamic conditions, and the crystal size distribution was determined at the moment that the …
Practical Considerations In Nucleation Studies, Silvana Martini, M. L. Herrera
Practical Considerations In Nucleation Studies, Silvana Martini, M. L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
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