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Abstract:

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 (τ) 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 stronger structure that could be noticed as higher yield point.

Registro:

Documento: Artículo
Título:Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
Autor:Puppo, M.C.; Martini, S.; 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:High-melting fraction of milk fat; Isothermal crystallization; Rheology; Sucrose esters; Sunflower oil; Helianthus
Año:2002
Volumen:67
Número:9
Página de inicio:3419
Página de fin:3426
DOI: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09600.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_p3419_Puppo

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Citas:

---------- APA ----------
Puppo, M.C., Martini, S., Hartel, R.W. & Herrera, M.L. (2002) . Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil. Journal of Food Science, 67(9), 3419-3426.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09600.x
---------- CHICAGO ----------
Puppo, M.C., Martini, S., Hartel, R.W., Herrera, M.L. "Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil" . Journal of Food Science 67, no. 9 (2002) : 3419-3426.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09600.x
---------- MLA ----------
Puppo, M.C., Martini, S., Hartel, R.W., Herrera, M.L. "Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil" . Journal of Food Science, vol. 67, no. 9, 2002, pp. 3419-3426.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09600.x
---------- VANCOUVER ----------
Puppo, M.C., Martini, S., Hartel, R.W., Herrera, M.L. Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil. J. Food. Sci. 2002;67(9):3419-3426.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09600.x