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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Publicado: 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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spelling 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