Navegar

Colección

Datos Estadísticas

Artículo

Cerdeira, M.; Pastore, V.; Vera, L.V.; Martini, S.; Candal, R.J.; Herrera, M.L. "Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers" (2005) European Journal of Lipid Science and Technology. 107(12):877-885
Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The effect of highly hydrophobic emulsifiers, the palmitic sucrose ester P-170 (hydrophilic/lipophilic balance (HLB) = 1.0), the stearic sucrose ester S-170 (HLB = 1.0), the polyglycerol ester decaglycerol decastearate DAS 7S (HLB = 3.7) and the polyglycerol ester decaglycerol dodecabehenate DDB 750 (HLB = 2.6), on the nucleation of a high melting point milk fat fraction (HMF) and its blends with sunflower oil (SFO) was investigated by polarized laser light turbidimetry, X-ray diffractometry and polarized light microscopy (PLM). Addition of polyglycerol esters accelerated nucleation, giving shorter induction times for the same supercooling. On the contrary, sucrose esters inhibited nucleation since induction times were elongated in all conditions selected. Addition of emulsifiers modified the polymorphic behavior in the blends with SFO. The β′ form was promoted especially with the addition of S-170. DAS 7S and DDB 750 promoted crystallization. PLM images showed many small crystals that did not appear in HMF images. Addition of P-170 and S-170 delayed nucleation and inhibited crystal growth. Crystals were notoriously smaller than the ones that appeared in HMF images. The Fisher-Turnbull model was used to calculate activation free energies of nucleation. In all cases, sucrose esters elevated the energy barrier for nucleation. Polyglycerol esters, however, if they had an effect on the energy barrier, lowered the values. © 2005 Wiley-VCH Verlag GmbH & Co. KGaA.

Registro:

Documento: Artículo
Título:Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
Autor:Cerdeira, M.; Pastore, V.; Vera, L.V.; Martini, S.; Candal, R.J.; Herrera, M.L.
Filiación:University of Buenos Aires, Department of Industries, Buenos Aires, Argentina
National University of La Plata, Department of Chemistry, CIDCA, La Plata, Provincia de Buenos Aires, Argentina
University of Buenos Aires, Faculty of Exact and Natural Sciences, Ciudad Universitaria, Buenos Aires, Argentina
University of Buenos Aires, Department of Industries, Intendente Güiraldes S/N, 1428 Buenos Aires, Argentina
Palabras clave:Activation free energy of nucleation; Emulsifier effect; Low-trans blends; Nucleation; Polymorphism; Helianthus
Año:2005
Volumen:107
Número:12
Página de inicio:877
Página de fin:885
DOI: http://dx.doi.org/10.1002/ejlt.200500257
Título revista:European Journal of Lipid Science and Technology
Título revista abreviado:Eur. J. Lipid Sci. Technol.
ISSN:14387697
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14387697_v107_n12_p877_Cerdeira

Referencias:

  • Willett, W.C., Stampfer, M.J., Manson, J.E., Colditz, G.A., Speizer, F.E., Rosner, B.A., Sampson, L.A., Hennenkens, C.H., Intake of trans fatty acids and risk of coronary heart disease among women (1993) Lancet, 341, pp. 581-585
  • Roy, S., Battacharyya, D.K., Comparative nutritional quality of palm stearin liquid oil blends and hydrogenated fat (vanaspati) (1996) J Am Oil Chem Soc, 73, pp. 617-622
  • Jeyarani, T., Yella Reddy, S., Preparation of plastic fats with zero trans FA from palm oil (2003) J Am Oil Chem Soc, 80, pp. 1107-1113
  • Kloek, W., Walstra, P., Van Vliet, T., Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures (2000) J Am Oil Chem Soc, 77, pp. 389-398
  • Boistelle, R., Fundamentals of nucleation and crystal growth (1988) Crystallization and Polymorphism of Fats and Fatty Acids, pp. 189-226. , Eds. N. Garti, K. Sato, Marcel Dekker, New York (USA)
  • Hartel, R.W., (2001) Crystallization in Foods, , Aspen Publishers, Gaithersburg, MD (USA)
  • Garti, N., Yano, J., The roles of emulsifiers in fat crystallization (2001) Crystallization Processes in Fats and Lipid Systems, pp. 211-250. , Eds. N. Garti, K. Sato, Marcel Dekker, New York (USA)
  • Yuki, A., Matsuda, K., Nishimura, A., Effect of sucrose polyesters on crystallization behavior of vegetable shortening and margarine fat (1990) J Jpn Oil Chem Soc, 39, pp. 236-244
  • Herrera, M.L., Marquez Rocha, F.J., Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil (1996) J Am Oil Chem Soc, 73, pp. 321-326
  • Hodate, Y., Ueno, S., Yano, J., Katsuragi, T., Tezuka, Y., Tagawa, T., Yoshimoto, N., Sato, K., Ultrasonic velocity measurement of crystallization rates of palm oil in oil-water emulsions (1997) Colloids Surf A, 128, pp. 217-224
  • Katsuragi, T., Kaneko, N., Sato, K., Effects of addition of hydrophobic sucrose fatty acid oligoesters on crystallization rates of n-hexadecane in oil-in-water emulsions (2001) Colloids Surf B, 20, pp. 229-237
  • Nasir, M.I., Effect of sucrose polyesters and sucrose polyester-lecithins on crystallization rate of vegetable ghee (2001) Crystallization and Solidification Properties of Lipids, pp. 87-95. , Eds. N. Widlak, R. W. Martel, S. Narine, AOCS Press, Champaign, IL (USA)
  • 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 (2002) J Food Sci, 67, pp. 3412-3418
  • 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 (2002) J Food Sci, 67, pp. 3419-3426
  • Aoyama, T., Ueno, S., Sato, K., Additional effects of polyglycerols esters on oil phase crystallization in oil-in-water emulsions (2000) J Jpn Oil Chem Soc, 49, pp. 809-816
  • Sakamoto, M., Maruo, K., Kuriyama, J., Kouno, M., Ueno, S., Sato, K., Effects of adding polyglycerol behenic acid esters on the crystallization of palm oil (2003) J Oleo Sci, 52, pp. 639-645
  • Sakamoto, M., Ohba, A., Kuriyama, J., Maruo, K., Ueno, S., Sato, K., Influences of fatty acid moiety and esterification of polyglycerol fatty acid esters on the crystallization of palm mid fraction in oil-in-water emulsion (2004) Colloids and Surf B, 37, pp. 27-33
  • Herrera, M.L., Crystallization behavior of hydrogenated sunflowerseed oil: Kinetics and polymorphism (1994) J Am Oil Chem Soc, 71, pp. 1255-1260
  • Strickland-Constable, R.F., (1968) Kinetics and Mechanism of Crystallization, , Academic Press, London (UK)
  • Ng, W.L., A study of the kinetics of nucleation in a palm oil melt (1990) J Am Oil Chem Soc, 67, pp. 879-882
  • Herrera, M.L., Falabella, C., Melgarejo, M., Añón, M.C., Isothermal crystallization of hydrogenated sunflower oil: I. Nucleation (1998) J Am Oil Chem Soc, 75, pp. 1273-1280
  • Herrera, M.L., De León Gatti, M., Hartel, R.W., A kinetic analysis of crystallization of a milk fat model system (1999) Food Res Intern, 32, pp. 289-298
  • Garti, N., Effects of surfactants on crystallization and polymorphic transformation of fats and fatty acid (1988) Crystallization and Polymorphism of Fats and Fatty Acids, pp. 267-303. , Eds. N. Garti, K. Sato, Marcel Dekker, New York (USA)
  • Herrera, M.L., Hartel, R.W., Effect of processing conditions on crystallization kinetics of a milk fat model system (2000) J Am Oil Chem Soc, 77, pp. 1177-1187

Citas:

---------- APA ----------
Cerdeira, M., Pastore, V., Vera, L.V., Martini, S., Candal, R.J. & Herrera, M.L. (2005) . Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. European Journal of Lipid Science and Technology, 107(12), 877-885.
http://dx.doi.org/10.1002/ejlt.200500257
---------- CHICAGO ----------
Cerdeira, M., Pastore, V., Vera, L.V., Martini, S., Candal, R.J., Herrera, M.L. "Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers" . European Journal of Lipid Science and Technology 107, no. 12 (2005) : 877-885.
http://dx.doi.org/10.1002/ejlt.200500257
---------- MLA ----------
Cerdeira, M., Pastore, V., Vera, L.V., Martini, S., Candal, R.J., Herrera, M.L. "Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers" . European Journal of Lipid Science and Technology, vol. 107, no. 12, 2005, pp. 877-885.
http://dx.doi.org/10.1002/ejlt.200500257
---------- VANCOUVER ----------
Cerdeira, M., Pastore, V., Vera, L.V., Martini, S., Candal, R.J., Herrera, M.L. Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. Eur. J. Lipid Sci. Technol. 2005;107(12):877-885.
http://dx.doi.org/10.1002/ejlt.200500257