Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type
A low-trans fat blend formulated with high linoleic sunflower seed oil (SFO) and a high melting fraction (HMF) of milk fat was encapsulated by freeze-drying emulsions. The selected emulsifiers were a mixed of the palmitic sucrose esters (SE) P-170 and P-1670, sodium caseinate (NaCas) or a blend of S...
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2008
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v85_n9_p797_Cerimedo http://hdl.handle.net/20.500.12110/paper_0003021X_v85_n9_p797_Cerimedo |
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paper:paper_0003021X_v85_n9_p797_Cerimedo2023-06-08T14:23:49Z Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type Emulsifier type Encapsulation High melting fraction of milk fat Low-trans blend Retention Sodium caseinate Sucrose esters Sunflower oil Trehalose Catalyst activity Coremaking Dewatering Emulsification Emulsions Esters Oils and fats Organic compounds Sodium Sugar (sucrose) Vegetable oils Core materials Emulsifier type Encapsulation High melting High melting fraction of milk fat Linoleic Low-trans blend Milk fats Palmitic Retention Sodium caseinate Sucrose esters Sunflower oil Sunflower seed oils Trans fats Trehalose Water activities Spontaneous emission Helianthus A low-trans fat blend formulated with high linoleic sunflower seed oil (SFO) and a high melting fraction (HMF) of milk fat was encapsulated by freeze-drying emulsions. The selected emulsifiers were a mixed of the palmitic sucrose esters (SE) P-170 and P-1670, sodium caseinate (NaCas) or a blend of SE and NaCas. The ability to retain the core material with time was studied by storing the powders at different water activities (a w). Efficiency of encapsulation was strongly dependent on emulsifier type. NaCas formulation was more efficient retaining core material during storage. The formulation with a protein and a small surfactant had the lowest performance. The stabilizer also influenced droplet size distribution and matrix crystallinity. For NaCas-stabilized powder volume weighted mean diameter (D 4,3) remained small for up to 2 months of storage (0.56 ± 0.5 μm) and then grew notably in agreement with matrix collapse. There were no significant differences in D 4,3 with water content. For NaCas/SE-stabilized powder, however, D 4,3 was high at the beginning (100 ± 0.5 μm) and then decreased most likely due to particle break-up. Although particle size distribution showed the same behavior for all a w, retention was strongly dependent on water content. Retention with time was determined by the counteracting effects of these factors. © 2008 AOCS. 2008 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v85_n9_p797_Cerimedo http://hdl.handle.net/20.500.12110/paper_0003021X_v85_n9_p797_Cerimedo |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Emulsifier type Encapsulation High melting fraction of milk fat Low-trans blend Retention Sodium caseinate Sucrose esters Sunflower oil Trehalose Catalyst activity Coremaking Dewatering Emulsification Emulsions Esters Oils and fats Organic compounds Sodium Sugar (sucrose) Vegetable oils Core materials Emulsifier type Encapsulation High melting High melting fraction of milk fat Linoleic Low-trans blend Milk fats Palmitic Retention Sodium caseinate Sucrose esters Sunflower oil Sunflower seed oils Trans fats Trehalose Water activities Spontaneous emission Helianthus |
spellingShingle |
Emulsifier type Encapsulation High melting fraction of milk fat Low-trans blend Retention Sodium caseinate Sucrose esters Sunflower oil Trehalose Catalyst activity Coremaking Dewatering Emulsification Emulsions Esters Oils and fats Organic compounds Sodium Sugar (sucrose) Vegetable oils Core materials Emulsifier type Encapsulation High melting High melting fraction of milk fat Linoleic Low-trans blend Milk fats Palmitic Retention Sodium caseinate Sucrose esters Sunflower oil Sunflower seed oils Trans fats Trehalose Water activities Spontaneous emission Helianthus Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type |
topic_facet |
Emulsifier type Encapsulation High melting fraction of milk fat Low-trans blend Retention Sodium caseinate Sucrose esters Sunflower oil Trehalose Catalyst activity Coremaking Dewatering Emulsification Emulsions Esters Oils and fats Organic compounds Sodium Sugar (sucrose) Vegetable oils Core materials Emulsifier type Encapsulation High melting High melting fraction of milk fat Linoleic Low-trans blend Milk fats Palmitic Retention Sodium caseinate Sucrose esters Sunflower oil Sunflower seed oils Trans fats Trehalose Water activities Spontaneous emission Helianthus |
description |
A low-trans fat blend formulated with high linoleic sunflower seed oil (SFO) and a high melting fraction (HMF) of milk fat was encapsulated by freeze-drying emulsions. The selected emulsifiers were a mixed of the palmitic sucrose esters (SE) P-170 and P-1670, sodium caseinate (NaCas) or a blend of SE and NaCas. The ability to retain the core material with time was studied by storing the powders at different water activities (a w). Efficiency of encapsulation was strongly dependent on emulsifier type. NaCas formulation was more efficient retaining core material during storage. The formulation with a protein and a small surfactant had the lowest performance. The stabilizer also influenced droplet size distribution and matrix crystallinity. For NaCas-stabilized powder volume weighted mean diameter (D 4,3) remained small for up to 2 months of storage (0.56 ± 0.5 μm) and then grew notably in agreement with matrix collapse. There were no significant differences in D 4,3 with water content. For NaCas/SE-stabilized powder, however, D 4,3 was high at the beginning (100 ± 0.5 μm) and then decreased most likely due to particle break-up. Although particle size distribution showed the same behavior for all a w, retention was strongly dependent on water content. Retention with time was determined by the counteracting effects of these factors. © 2008 AOCS. |
title |
Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type |
title_short |
Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type |
title_full |
Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type |
title_fullStr |
Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type |
title_full_unstemmed |
Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type |
title_sort |
microencapsulation of a low-trans fat in trehalose as affected by emulsifier type |
publishDate |
2008 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v85_n9_p797_Cerimedo http://hdl.handle.net/20.500.12110/paper_0003021X_v85_n9_p797_Cerimedo |
_version_ |
1768545580426985472 |