Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers

The effect of highly hydrophobic emulsifiers, the palmitic sucrose ester P-170 (hydrophilic/lipophilic balance (HLB) = 1.0), the stearic sucrose ester S-170 (HLB = 1.0), the polyglycerol ester decaglycerol decastearate DAS 7S (HLB = 3.7) and the polyglycerol ester decaglycerol dodecabehenate DDB 750...

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Detalles Bibliográficos
Publicado: 2005
Materias:
Activation free energy of nucleation
Emulsifier effect
Low-trans blends
Nucleation
Polymorphism
Helianthus
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14387697_v107_n12_p877_Cerdeira
http://hdl.handle.net/20.500.12110/paper_14387697_v107_n12_p877_Cerdeira
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_14387697_v107_n12_p877_Cerdeira
record_format dspace
spelling paper:paper_14387697_v107_n12_p877_Cerdeira2023-06-08T16:15:55Z Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers Activation free energy of nucleation Emulsifier effect Low-trans blends Nucleation Polymorphism Helianthus The effect of highly hydrophobic emulsifiers, the palmitic sucrose ester P-170 (hydrophilic/lipophilic balance (HLB) = 1.0), the stearic sucrose ester S-170 (HLB = 1.0), the polyglycerol ester decaglycerol decastearate DAS 7S (HLB = 3.7) and the polyglycerol ester decaglycerol dodecabehenate DDB 750 (HLB = 2.6), on the nucleation of a high melting point milk fat fraction (HMF) and its blends with sunflower oil (SFO) was investigated by polarized laser light turbidimetry, X-ray diffractometry and polarized light microscopy (PLM). Addition of polyglycerol esters accelerated nucleation, giving shorter induction times for the same supercooling. On the contrary, sucrose esters inhibited nucleation since induction times were elongated in all conditions selected. Addition of emulsifiers modified the polymorphic behavior in the blends with SFO. The β′ form was promoted especially with the addition of S-170. DAS 7S and DDB 750 promoted crystallization. PLM images showed many small crystals that did not appear in HMF images. Addition of P-170 and S-170 delayed nucleation and inhibited crystal growth. Crystals were notoriously smaller than the ones that appeared in HMF images. The Fisher-Turnbull model was used to calculate activation free energies of nucleation. In all cases, sucrose esters elevated the energy barrier for nucleation. Polyglycerol esters, however, if they had an effect on the energy barrier, lowered the values. © 2005 Wiley-VCH Verlag GmbH & Co. KGaA. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14387697_v107_n12_p877_Cerdeira http://hdl.handle.net/20.500.12110/paper_14387697_v107_n12_p877_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 Activation free energy of nucleation
Emulsifier effect
Low-trans blends
Nucleation
Polymorphism
Helianthus
spellingShingle Activation free energy of nucleation
Emulsifier effect
Low-trans blends
Nucleation
Polymorphism
Helianthus
Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
topic_facet Activation free energy of nucleation
Emulsifier effect
Low-trans blends
Nucleation
Polymorphism
Helianthus
description The effect of highly hydrophobic emulsifiers, the palmitic sucrose ester P-170 (hydrophilic/lipophilic balance (HLB) = 1.0), the stearic sucrose ester S-170 (HLB = 1.0), the polyglycerol ester decaglycerol decastearate DAS 7S (HLB = 3.7) and the polyglycerol ester decaglycerol dodecabehenate DDB 750 (HLB = 2.6), on the nucleation of a high melting point milk fat fraction (HMF) and its blends with sunflower oil (SFO) was investigated by polarized laser light turbidimetry, X-ray diffractometry and polarized light microscopy (PLM). Addition of polyglycerol esters accelerated nucleation, giving shorter induction times for the same supercooling. On the contrary, sucrose esters inhibited nucleation since induction times were elongated in all conditions selected. Addition of emulsifiers modified the polymorphic behavior in the blends with SFO. The β′ form was promoted especially with the addition of S-170. DAS 7S and DDB 750 promoted crystallization. PLM images showed many small crystals that did not appear in HMF images. Addition of P-170 and S-170 delayed nucleation and inhibited crystal growth. Crystals were notoriously smaller than the ones that appeared in HMF images. The Fisher-Turnbull model was used to calculate activation free energies of nucleation. In all cases, sucrose esters elevated the energy barrier for nucleation. Polyglycerol esters, however, if they had an effect on the energy barrier, lowered the values. © 2005 Wiley-VCH Verlag GmbH & Co. KGaA.
title Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
title_short Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
title_full Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
title_fullStr Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
title_full_unstemmed Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
title_sort nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers
publishDate 2005
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14387697_v107_n12_p877_Cerdeira
http://hdl.handle.net/20.500.12110/paper_14387697_v107_n12_p877_Cerdeira
_version_ 1768542471780827136

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