Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction
The effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal laser scanning microsopy (CLSM). The addition of SFO markedly diminished crysta...
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2002
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n9_p3412_Martini http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3412_Martini |
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paper:paper_00221147_v67_n9_p3412_Martini2023-06-08T14:46:19Z Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction Blending High melting fraction of milk fat Microstructure Sucrose esters Sunflower oil Helianthus The effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal laser scanning microsopy (CLSM). The addition of SFO markedly diminished crystal size and delayed crystallization kinetics, as observed in PLM images. Addition of P-1670 modified crystallization behavior only slightly. Addition of P-170 and S-170, however, markedly diminished crystal size and led to more transparent crystals, with lower amount of solids in each crystal. These results show that the microstructural properties of HMF were modifed by addition of SFO and by addition of SPE with low HLB. 2002 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n9_p3412_Martini http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3412_Martini |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Blending High melting fraction of milk fat Microstructure Sucrose esters Sunflower oil Helianthus |
| spellingShingle |
Blending High melting fraction of milk fat Microstructure Sucrose esters Sunflower oil Helianthus Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction |
| topic_facet |
Blending High melting fraction of milk fat Microstructure Sucrose esters Sunflower oil Helianthus |
| description |
The effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal laser scanning microsopy (CLSM). The addition of SFO markedly diminished crystal size and delayed crystallization kinetics, as observed in PLM images. Addition of P-1670 modified crystallization behavior only slightly. Addition of P-170 and S-170, however, markedly diminished crystal size and led to more transparent crystals, with lower amount of solids in each crystal. These results show that the microstructural properties of HMF were modifed by addition of SFO and by addition of SPE with low HLB. |
| title |
Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction |
| title_short |
Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction |
| title_full |
Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction |
| title_fullStr |
Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction |
| title_full_unstemmed |
Effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction |
| title_sort |
effect of sucrose esters and sunflower oil addition on crystalline microstructure of a high-melting milk fat fraction |
| publishDate |
2002 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n9_p3412_Martini http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3412_Martini |
| _version_ |
1768545270157541376 |