Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers

Polymorphism and growth behavior of blends of a high-melting fraction of milk fat (HMF) and sunflower oil (SFO) formulated with and without the addition of sucrose esters (SE) P-170, P-1670, and S-170 were studied by pulsed 1H NMR spectroscopy. X-ray diffraction, and polarized light microscopy. The...

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Autores principales: Cerdeira, M., Martini, S., Candal, R.J., Herrera, M.L.
Formato: JOUR
Materias:
Avrami model
High-melting fraction of milk fat
Isothermal growth
Polymorphism
Sucrose esters
Sunflower oil
Trans fat blends
Crystallization
Emulsification
Esters
Melting
Nuclear magnetic resonance
Polymer blends
Supercooling
Vegetable oils
Avrami models
High-melting fraction of milk fat (HMF)
Fatty acids
Helianthus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0003021X_v83_n6_p489_Cerdeira
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_0003021X_v83_n6_p489_Cerdeira2023-10-03T13:55:35Z Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers Cerdeira, M. Martini, S. Candal, R.J. Herrera, M.L. Avrami model High-melting fraction of milk fat Isothermal growth Polymorphism Sucrose esters Sunflower oil Trans fat blends Crystallization Emulsification Esters Melting Nuclear magnetic resonance Polymer blends Supercooling Vegetable oils Avrami models High-melting fraction of milk fat (HMF) Isothermal growth Polymorphism Sucrose esters Sunflower oil Trans fat blends Fatty acids Helianthus Polymorphism and growth behavior of blends of a high-melting fraction of milk fat (HMF) and sunflower oil (SFO) formulated with and without the addition of sucrose esters (SE) P-170, P-1670, and S-170 were studied by pulsed 1H NMR spectroscopy. X-ray diffraction, and polarized light microscopy. The effect of SE on the solid content maximum (Smax) or crystallization rate was observed only at low supercooling (values of ΔT below 15°C). The Avrami kn decreased as n values increased, indicating that SE inhibited growth and impeded nucleation. Addition of SFO modified the polymorphic behavior of milk fat, most likely owing to the increase in the C54 fraction (mostly 18:1 cis) in crystals composition. P-170 and S-170 modified the polymorphic behavior of HMF when it crystallized in the α-form or in blends with up to 40% SFO at all crystallization temperatures (Tc) selected. Addition of P-170 and S-170 favored crystallization in the β′-form, and the appearance of the β-form was delayed. P-1670 had no effect on polymorphism. When HMF and the blends were crystallized under dynamic conditions, addition of P-170 and S-170 markedly decreased crystal sizes. P-1670, however, showed no effect on microstructure. Copyright © 2006 by AOCS Press. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0003021X_v83_n6_p489_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 Avrami model
High-melting fraction of milk fat
Isothermal growth
Polymorphism
Sucrose esters
Sunflower oil
Trans fat blends
Crystallization
Emulsification
Esters
Melting
Nuclear magnetic resonance
Polymer blends
Supercooling
Vegetable oils
Avrami models
High-melting fraction of milk fat (HMF)
Isothermal growth
Polymorphism
Sucrose esters
Sunflower oil
Trans fat blends
Fatty acids
Helianthus
spellingShingle Avrami model
High-melting fraction of milk fat
Isothermal growth
Polymorphism
Sucrose esters
Sunflower oil
Trans fat blends
Crystallization
Emulsification
Esters
Melting
Nuclear magnetic resonance
Polymer blends
Supercooling
Vegetable oils
Avrami models
High-melting fraction of milk fat (HMF)
Isothermal growth
Polymorphism
Sucrose esters
Sunflower oil
Trans fat blends
Fatty acids
Helianthus
Cerdeira, M.
Martini, S.
Candal, R.J.
Herrera, M.L.
Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers
topic_facet Avrami model
High-melting fraction of milk fat
Isothermal growth
Polymorphism
Sucrose esters
Sunflower oil
Trans fat blends
Crystallization
Emulsification
Esters
Melting
Nuclear magnetic resonance
Polymer blends
Supercooling
Vegetable oils
Avrami models
High-melting fraction of milk fat (HMF)
Isothermal growth
Polymorphism
Sucrose esters
Sunflower oil
Trans fat blends
Fatty acids
Helianthus
description Polymorphism and growth behavior of blends of a high-melting fraction of milk fat (HMF) and sunflower oil (SFO) formulated with and without the addition of sucrose esters (SE) P-170, P-1670, and S-170 were studied by pulsed 1H NMR spectroscopy. X-ray diffraction, and polarized light microscopy. The effect of SE on the solid content maximum (Smax) or crystallization rate was observed only at low supercooling (values of ΔT below 15°C). The Avrami kn decreased as n values increased, indicating that SE inhibited growth and impeded nucleation. Addition of SFO modified the polymorphic behavior of milk fat, most likely owing to the increase in the C54 fraction (mostly 18:1 cis) in crystals composition. P-170 and S-170 modified the polymorphic behavior of HMF when it crystallized in the α-form or in blends with up to 40% SFO at all crystallization temperatures (Tc) selected. Addition of P-170 and S-170 favored crystallization in the β′-form, and the appearance of the β-form was delayed. P-1670 had no effect on polymorphism. When HMF and the blends were crystallized under dynamic conditions, addition of P-170 and S-170 markedly decreased crystal sizes. P-1670, however, showed no effect on microstructure. Copyright © 2006 by AOCS Press.
format JOUR
author Cerdeira, M.
Martini, S.
Candal, R.J.
Herrera, M.L.
author_facet Cerdeira, M.
Martini, S.
Candal, R.J.
Herrera, M.L.
author_sort Cerdeira, M.
title Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers
title_short Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers
title_full Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers
title_fullStr Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers
title_full_unstemmed Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers
title_sort polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers
url http://hdl.handle.net/20.500.12110/paper_0003021X_v83_n6_p489_Cerdeira
work_keys_str_mv AT cerdeiram polymorphismandgrowthbehavioroflowtransfatblendsformulatedwithandwithoutemulsifiers
AT martinis polymorphismandgrowthbehavioroflowtransfatblendsformulatedwithandwithoutemulsifiers
AT candalrj polymorphismandgrowthbehavioroflowtransfatblendsformulatedwithandwithoutemulsifiers
AT herreraml polymorphismandgrowthbehavioroflowtransfatblendsformulatedwithandwithoutemulsifiers
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