Applications of X-ray scattering in edible lipid systems

The phase behavior as well as the thermal and structural behavior of many lipid systems such as chocolate, butter, margarine, milk fat and its fractions have been thoroughly studied by traditional X-ray diffraction techniques. The effect of the addition of emulsifiers or additives on crystallization...

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Autores principales: Huck Iriart, Cristian, Morales Mendoza, Noe Javier, Candal, Roberto Jorge
Publicado: 2011
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816132_v_n_p87_HuckIriart
http://hdl.handle.net/20.500.12110/paper_97816132_v_n_p87_HuckIriart
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_97816132_v_n_p87_HuckIriart2023-06-08T16:38:17Z Applications of X-ray scattering in edible lipid systems Huck Iriart, Cristian Morales Mendoza, Noe Javier Candal, Roberto Jorge The phase behavior as well as the thermal and structural behavior of many lipid systems such as chocolate, butter, margarine, milk fat and its fractions have been thoroughly studied by traditional X-ray diffraction techniques. The effect of the addition of emulsifiers or additives on crystallization kinetics of fat systems has also been investigated by X-ray. More recently, the polymorphic behavior of a new fat, cupuassu fat, with properties very similar to cocoa butter, has also been described. This behavior is very relevant since it is related to functional properties of final products. Studies with small angle X-ray scattering (SAXS) allowed describing the structural dynamics of several fats such as milk fat fractions in the early stage of crystallization. This early stage of crystallization is very important since it determines the later evolution of the system. A synchrotron source allows diffraction patterns to be acquired during real-time crystallization, and therefore, further and less speculative information about mechanisms of action can be obtained. SAXS was a valuable tool to explain some unexpected behavior in milk fat isothermal crystallization and also to clarify the effect of sucrose ester on fat crystallization. Several reports have dealt with the latter subject, both in bulk and in emulsion systems, but some of these results may be considered contradictory. With the aid of SAXS, it was possible to improve our understanding of the mechanism of action of a palmitic sucrose ester on low trans fat blends since it was strongly related to the effects on fat polymorphism. © 2012 by Nova Science Publishers, Inc. All Rights Reserved. Fil:Huck-Iriart, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Morales-Mendoza, N.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Candal, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816132_v_n_p87_HuckIriart http://hdl.handle.net/20.500.12110/paper_97816132_v_n_p87_HuckIriart
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The phase behavior as well as the thermal and structural behavior of many lipid systems such as chocolate, butter, margarine, milk fat and its fractions have been thoroughly studied by traditional X-ray diffraction techniques. The effect of the addition of emulsifiers or additives on crystallization kinetics of fat systems has also been investigated by X-ray. More recently, the polymorphic behavior of a new fat, cupuassu fat, with properties very similar to cocoa butter, has also been described. This behavior is very relevant since it is related to functional properties of final products. Studies with small angle X-ray scattering (SAXS) allowed describing the structural dynamics of several fats such as milk fat fractions in the early stage of crystallization. This early stage of crystallization is very important since it determines the later evolution of the system. A synchrotron source allows diffraction patterns to be acquired during real-time crystallization, and therefore, further and less speculative information about mechanisms of action can be obtained. SAXS was a valuable tool to explain some unexpected behavior in milk fat isothermal crystallization and also to clarify the effect of sucrose ester on fat crystallization. Several reports have dealt with the latter subject, both in bulk and in emulsion systems, but some of these results may be considered contradictory. With the aid of SAXS, it was possible to improve our understanding of the mechanism of action of a palmitic sucrose ester on low trans fat blends since it was strongly related to the effects on fat polymorphism. © 2012 by Nova Science Publishers, Inc. All Rights Reserved.
author Huck Iriart, Cristian
Morales Mendoza, Noe Javier
Candal, Roberto Jorge
spellingShingle Huck Iriart, Cristian
Morales Mendoza, Noe Javier
Candal, Roberto Jorge
Applications of X-ray scattering in edible lipid systems
author_facet Huck Iriart, Cristian
Morales Mendoza, Noe Javier
Candal, Roberto Jorge
author_sort Huck Iriart, Cristian
title Applications of X-ray scattering in edible lipid systems
title_short Applications of X-ray scattering in edible lipid systems
title_full Applications of X-ray scattering in edible lipid systems
title_fullStr Applications of X-ray scattering in edible lipid systems
title_full_unstemmed Applications of X-ray scattering in edible lipid systems
title_sort applications of x-ray scattering in edible lipid systems
publishDate 2011
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816132_v_n_p87_HuckIriart
http://hdl.handle.net/20.500.12110/paper_97816132_v_n_p87_HuckIriart
work_keys_str_mv AT huckiriartcristian applicationsofxrayscatteringinediblelipidsystems
AT moralesmendozanoejavier applicationsofxrayscatteringinediblelipidsystems
AT candalrobertojorge applicationsofxrayscatteringinediblelipidsystems
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