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Abstract:

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, calculated using the Fisher-Turnbull equation, significantly increased with addition of SE. According to these results, among the mechanisms described in the literature for fats or emulsions, the cocrystallization hypothesis is the one that better described the effects of sucrose esters on crystallization behavior in these systems.

Registro:

Documento: Artículo
Título:Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends
Autor:Cerdeira, M.; Martini, S.; Hartel, R.W.; Herrera, M.L.
Filiación:Centro de Investigacion y Desarrollo, Calle 47 y 116, 1900 La Plata, Buenos Aires, Argentina
Food Science Department, University of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706, United States
Departamento de Industrias, University of Buenos Aires, Intendente Güiraldes S/N, 1428 Buenos Aires, Argentina
Palabras clave:Cocrystallization mechanism; Growth; High-melting milk fat fraction; Hydrophilic-lipophilic balance (HLB); Nucleation; Sucrose esters; Sunflower oil; milk fat; sucrose ester derivative; sunflower oil; article; chemical analysis; chemical composition; chemical structure; crystal structure; crystallization; differential scanning calorimetry; gas chromatography; hydrophilicity; laser; laser light microscopy; lipophilicity; melting point; microscopy; molecular mechanics; structure analysis; temperature dependence; turbidimetry; X ray diffraction; Animals; Calorimetry, Differential Scanning; Chemistry, Physical; Crystallization; Esters; Food Technology; Lipids; Microscopy, Polarization; Milk; Plant Oils; Sucrose; Thermodynamics; X-Ray Diffraction; Helianthus; Martes pennanti
Año:2003
Volumen:51
Número:22
Página de inicio:6550
Página de fin:6557
DOI: http://dx.doi.org/10.1021/jf034011y
Título revista:Journal of Agricultural and Food Chemistry
Título revista abreviado:J. Agric. Food Chem.
ISSN:00218561
CODEN:JAFCA
CAS:sunflower oil, 8001-21-6; Esters; Lipids; Plant Oils; Sucrose, 57-50-1; sunflower seed oil, 8001-21-6
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v51_n22_p6550_Cerdeira

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Citas:

---------- APA ----------
Cerdeira, M., Martini, S., Hartel, R.W. & Herrera, M.L. (2003) . Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends. Journal of Agricultural and Food Chemistry, 51(22), 6550-6557.
http://dx.doi.org/10.1021/jf034011y
---------- CHICAGO ----------
Cerdeira, M., Martini, S., Hartel, R.W., Herrera, M.L. "Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends" . Journal of Agricultural and Food Chemistry 51, no. 22 (2003) : 6550-6557.
http://dx.doi.org/10.1021/jf034011y
---------- MLA ----------
Cerdeira, M., Martini, S., Hartel, R.W., Herrera, M.L. "Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends" . Journal of Agricultural and Food Chemistry, vol. 51, no. 22, 2003, pp. 6550-6557.
http://dx.doi.org/10.1021/jf034011y
---------- VANCOUVER ----------
Cerdeira, M., Martini, S., Hartel, R.W., Herrera, M.L. Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends. J. Agric. Food Chem. 2003;51(22):6550-6557.
http://dx.doi.org/10.1021/jf034011y