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
Autores principales:	Cerdeira, M., Pastore, V., Vera, L.V., Martini, S., Candal, R.J., Herrera, M.L.
Formato:	JOUR
Materias:	Activation free energy of nucleation Emulsifier effect Low-trans blends Nucleation Polymorphism Helianthus
Acceso en línea:	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	todo:paper_14387697_v107_n12_p877_Cerdeira
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spelling	todo:paper_14387697_v107_n12_p877_Cerdeira2023-10-03T16:16:11Z Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers Cerdeira, M. Pastore, V. Vera, L.V. Martini, S. Candal, R.J. Herrera, M.L. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Cerdeira, M. Pastore, V. Vera, L.V. Martini, S. Candal, R.J. Herrera, M.L. 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.
format	JOUR
author	Cerdeira, M. Pastore, V. Vera, L.V. Martini, S. Candal, R.J. Herrera, M.L.
author_facet	Cerdeira, M. Pastore, V. Vera, L.V. Martini, S. Candal, R.J. Herrera, M.L.
author_sort	Cerdeira, M.
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
url	http://hdl.handle.net/20.500.12110/paper_14387697_v107_n12_p877_Cerdeira
work_keys_str_mv	AT cerdeiram nucleationbehaviorofblendedhighmeltingfractionsofmilkfatasaffectedbyemulsifiers AT pastorev nucleationbehaviorofblendedhighmeltingfractionsofmilkfatasaffectedbyemulsifiers AT veralv nucleationbehaviorofblendedhighmeltingfractionsofmilkfatasaffectedbyemulsifiers AT martinis nucleationbehaviorofblendedhighmeltingfractionsofmilkfatasaffectedbyemulsifiers AT candalrj nucleationbehaviorofblendedhighmeltingfractionsofmilkfatasaffectedbyemulsifiers AT herreraml nucleationbehaviorofblendedhighmeltingfractionsofmilkfatasaffectedbyemulsifiers
_version_	1782029295768567808

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

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