Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend

To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions were prepared. The six emulsions were formulated with 20 wt% trehalose solution as the aqueous phase, a...

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Autor principal: Candal, Roberto Jorge
Publicado: 2007
Materias:
Core composition
Crystallization
Droplet size
Emulsifiers
Emulsion stability
Encapsulation efficiency
High melting fraction of milk fat
Sunflower seed oil
Emulsification
Encapsulation
Esters
Melting
Particle size
Stability
Stabilizers (agents)
Vegetable oils
Helianthus
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v84_n6_p523_Cerdeira
http://hdl.handle.net/20.500.12110/paper_0003021X_v84_n6_p523_Cerdeira
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_0003021X_v84_n6_p523_Cerdeira
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spelling paper:paper_0003021X_v84_n6_p523_Cerdeira2023-06-08T14:23:49Z Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend Candal, Roberto Jorge Core composition Crystallization Droplet size Emulsifiers Emulsion stability Encapsulation efficiency High melting fraction of milk fat Sunflower seed oil Crystallization Emulsification Encapsulation Esters Melting Particle size Stability Stabilizers (agents) Core composition Droplet size Emulsifiers Emulsion stability Encapsulation efficiency Vegetable oils Helianthus To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions were prepared. The six emulsions were formulated with 20 wt% trehalose solution as the aqueous phase, a lipid phase either with no crystalline fat, sunflower seed oil (SFO), or with a crystalline phase, a 40% SFO in high-melting fraction of milk fat (HMF) blend, and sodium caseinate (NaCas), a 50 wt% blend of the palmitic sucrose esters (SE) P-170 and P-1670, or a 50 wt% blend of NaCas/SE as stabilizers. Particle size did not change or it changed only slightly during the freeze thaw or freeze drying process when the fat phase was SFO. However, when a crystalline phase was present, the volume-weighted mean diameter (D 4,3) increased dramatically for SE and NaCas/SE stabilizers. Encapsulation properties were determined by the counteracting effects of particle size and distribution, the presence of crystalline material in the droplets and interactions between interface components, fat phase and trehalose. In addition, retention was less related to emulsion stability. The emulsions selected for this study were stable for at least 30 h which was enough for obtaining a high degree of encapsulation. © AOCS 2007. Fil:Candal, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v84_n6_p523_Cerdeira http://hdl.handle.net/20.500.12110/paper_0003021X_v84_n6_p523_Cerdeira
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Core composition
Crystallization
Droplet size
Emulsifiers
Emulsion stability
Encapsulation efficiency
High melting fraction of milk fat
Sunflower seed oil
Crystallization
Emulsification
Encapsulation
Esters
Melting
Particle size
Stability
Stabilizers (agents)
Core composition
Droplet size
Emulsifiers
Emulsion stability
Encapsulation efficiency
Vegetable oils
Helianthus
spellingShingle Core composition
Crystallization
Droplet size
Emulsifiers
Emulsion stability
Encapsulation efficiency
High melting fraction of milk fat
Sunflower seed oil
Crystallization
Emulsification
Encapsulation
Esters
Melting
Particle size
Stability
Stabilizers (agents)
Core composition
Droplet size
Emulsifiers
Emulsion stability
Encapsulation efficiency
Vegetable oils
Helianthus
Candal, Roberto Jorge
Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
topic_facet Core composition
Crystallization
Droplet size
Emulsifiers
Emulsion stability
Encapsulation efficiency
High melting fraction of milk fat
Sunflower seed oil
Crystallization
Emulsification
Encapsulation
Esters
Melting
Particle size
Stability
Stabilizers (agents)
Core composition
Droplet size
Emulsifiers
Emulsion stability
Encapsulation efficiency
Vegetable oils
Helianthus
description To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions were prepared. The six emulsions were formulated with 20 wt% trehalose solution as the aqueous phase, a lipid phase either with no crystalline fat, sunflower seed oil (SFO), or with a crystalline phase, a 40% SFO in high-melting fraction of milk fat (HMF) blend, and sodium caseinate (NaCas), a 50 wt% blend of the palmitic sucrose esters (SE) P-170 and P-1670, or a 50 wt% blend of NaCas/SE as stabilizers. Particle size did not change or it changed only slightly during the freeze thaw or freeze drying process when the fat phase was SFO. However, when a crystalline phase was present, the volume-weighted mean diameter (D 4,3) increased dramatically for SE and NaCas/SE stabilizers. Encapsulation properties were determined by the counteracting effects of particle size and distribution, the presence of crystalline material in the droplets and interactions between interface components, fat phase and trehalose. In addition, retention was less related to emulsion stability. The emulsions selected for this study were stable for at least 30 h which was enough for obtaining a high degree of encapsulation. © AOCS 2007.
author Candal, Roberto Jorge
author_facet Candal, Roberto Jorge
author_sort Candal, Roberto Jorge
title Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
title_short Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
title_full Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
title_fullStr Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
title_full_unstemmed Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
title_sort factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
publishDate 2007
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v84_n6_p523_Cerdeira
http://hdl.handle.net/20.500.12110/paper_0003021X_v84_n6_p523_Cerdeira
work_keys_str_mv AT candalrobertojorge factorsaffectinginitialretentionofamicroencapsulatedsunflowerseedoilmilkfatfractionblend
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