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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 …
Effect Of Sucrose Esters On The Crystallization Behavior Of Bulk Oil Systems, Silvana Martini, M. Cerdeira, M. L. Herrera
Effect Of Sucrose Esters On The Crystallization Behavior Of Bulk Oil Systems, Silvana Martini, M. Cerdeira, M. L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
Sucrose esters (SE) of FA can be used in foods as emulsifiers because they are nontoxic, tasteless, odorless, and are digested to sucrose and FA in the stomach. They can also be used in pharmaceuticals and cosmetics and in other products where a nonionic, nontoxic, biodegradable emulsifier is required. In addition to their major function of producing and stabilizing emulsions, SE have numerous other functional roles as texturizers, film formers, and modifiers of bulk-phase crystallization behavior (with bulk phase meaning a homogeneous oil phase). A few reports have dealt with the effect of SE on the crystallization behavior of fats …
Effect Of Sucrose Ester Addition On Nucleation And Growth Behavior Of Milk Fat-Sunflower Oil Blends, Marina Cerdeira, Silvana Martini, Richard W. Hartel, Maria Lidia Herrera
Effect Of Sucrose Ester Addition On Nucleation And Growth Behavior Of Milk Fat-Sunflower Oil Blends, Marina Cerdeira, Silvana Martini, Richard W. Hartel, Maria Lidia Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effects of addition of the sucrose esters (SE) P-1670, P-170, and S-170 to a high-melting fraction of milk fat (HMF) and its blends with sunflower oil (SFO) on nucleation and growth were studied by laser polarized light turbidimetry and polarized light microscopy (PLM). The three SE delayed nucleation of HMF at the temperatures selected. P-1670 did not modify average crystal size after 3 h at crystallization temperature (Tc) or crystal size distribution and modified crystallization kinetics only slightly. P-170 and S-170, however, markedly diminished crystal size and narrowed crystal size distribution. Activation free energies of nucleation at equivalent supercooling, …
Effect Of Sucrose Esters On Isothermal Crystallization And Rheological Behaviors Of Blends Of High-Melting Milk Fat Fraction And Sunflower Oil, M. C. Puppo, Silvana Martini, R. W. Hartel, M. L. Herrera
Effect Of Sucrose Esters On Isothermal Crystallization And Rheological Behaviors Of Blends Of High-Melting Milk Fat Fraction And Sunflower Oil, M. C. Puppo, Silvana Martini, R. W. Hartel, M. L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (t) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a …
Effect Of Sucrose Esters And Sunflower Oil Addition On Microstructure Of A High-Melting Milk Fat Fractions, Silvana Martini, M. C. Puppo, R. W. Hartel, M. L. Herrera
Effect Of Sucrose Esters And Sunflower Oil Addition On Microstructure Of A High-Melting Milk Fat Fractions, Silvana Martini, M. C. Puppo, R. W. Hartel, M. L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal laser scanning microsopy (CLSM). The addition of SFO markedly diminished crystal size and delayed crystallization kinetics, as observed in PLM images. Addition of P-1670 modified crystallization behavior only slightly. Addition of P-170 and S-170, however, markedly diminished crystal size and led to more transparent crystals, with lower amount of solids in each crystal. These results show that the microstructural properties of HMF were modifed by addition of …