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Abstract:

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 SFO and by addition of SPE with low HLB.

Registro:

Documento: Artículo
Título:Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction
Autor:Martini, S.; Puppo, M.C.; Hartel, R.W.; Herrera, M.L.
Filiación:CIDCA-CONICET-UNLP, Casilla de Correo 553 (1900), La Plata, Argentina
Univ. of Buenos Aires, Dept. of Industries, Intendente Güiraldes S/N, 1428 Buenos Aires, Argentina
Univ. of Wisconsin-Madison, Food Science Dept., 1605 Linden Dr., Madison, WI 53706, United States
Palabras clave:Blending; High melting fraction of milk fat; Microstructure; Sucrose esters; Sunflower oil; Helianthus
Año:2002
Volumen:67
Número:9
Página de inicio:3412
Página de fin:3418
DOI: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09599.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
CODEN:JFDSA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n9_p3412_Martini

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Citas:

---------- APA ----------
Martini, S., Puppo, M.C., Hartel, R.W. & Herrera, M.L. (2002) . Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction. Journal of Food Science, 67(9), 3412-3418.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09599.x
---------- CHICAGO ----------
Martini, S., Puppo, M.C., Hartel, R.W., Herrera, M.L. "Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction" . Journal of Food Science 67, no. 9 (2002) : 3412-3418.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09599.x
---------- MLA ----------
Martini, S., Puppo, M.C., Hartel, R.W., Herrera, M.L. "Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction" . Journal of Food Science, vol. 67, no. 9, 2002, pp. 3412-3418.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09599.x
---------- VANCOUVER ----------
Martini, S., Puppo, M.C., Hartel, R.W., Herrera, M.L. Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction. J. Food. Sci. 2002;67(9):3412-3418.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09599.x