Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer in...
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2002
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n9_p3419_Puppo http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3419_Puppo |
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paper:paper_00221147_v67_n9_p3419_Puppo2023-06-08T14:46:20Z Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (τ) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a stronger structure that could be noticed as higher yield point. 2002 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n9_p3419_Puppo http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3419_Puppo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus |
| spellingShingle |
High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil |
| topic_facet |
High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus |
| description |
Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (τ) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a stronger structure that could be noticed as higher yield point. |
| title |
Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil |
| title_short |
Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil |
| title_full |
Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil |
| title_fullStr |
Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil |
| title_full_unstemmed |
Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil |
| title_sort |
effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil |
| publishDate |
2002 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n9_p3419_Puppo http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3419_Puppo |
| _version_ |
1768542584654790656 |