Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends
The effects of addition of the sucrose esters (SE) P-1670, P-170, and S-170 to a high-melting fraction of milk fat (HMF) and its blends with sunflower oil (SFO) on nucleation and growth were studied by laser polarized light turbidimetry and polarized light microscopy (PLM). The three SE delayed nucl...
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2003
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v51_n22_p6550_Cerdeira http://hdl.handle.net/20.500.12110/paper_00218561_v51_n22_p6550_Cerdeira |
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paper:paper_00218561_v51_n22_p6550_Cerdeira2023-06-08T14:42:12Z Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends Cocrystallization mechanism Growth High-melting milk fat fraction Hydrophilic-lipophilic balance (HLB) Nucleation Sucrose esters Sunflower oil milk fat sucrose ester derivative sunflower oil article chemical analysis chemical composition chemical structure crystal structure crystallization differential scanning calorimetry gas chromatography hydrophilicity laser laser light microscopy lipophilicity melting point microscopy molecular mechanics structure analysis temperature dependence turbidimetry X ray diffraction Animals Calorimetry, Differential Scanning Chemistry, Physical Crystallization Esters Food Technology Lipids Microscopy, Polarization Milk Plant Oils Sucrose Thermodynamics X-Ray Diffraction Helianthus Martes pennanti The effects of addition of the sucrose esters (SE) P-1670, P-170, and S-170 to a high-melting fraction of milk fat (HMF) and its blends with sunflower oil (SFO) on nucleation and growth were studied by laser polarized light turbidimetry and polarized light microscopy (PLM). The three SE delayed nucleation of HMF at the temperatures selected. P-1670 did not modify average crystal size after 3 h at crystallization temperature (Tc) or crystal size distribution and modified crystallization kinetics only slightly. P-170 and S-170, however, markedly diminished crystal size and narrowed crystal size distribution. Activation free energies of nucleation at equivalent supercooling, calculated using the Fisher-Turnbull equation, significantly increased with addition of SE. According to these results, among the mechanisms described in the literature for fats or emulsions, the cocrystallization hypothesis is the one that better described the effects of sucrose esters on crystallization behavior in these systems. 2003 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v51_n22_p6550_Cerdeira http://hdl.handle.net/20.500.12110/paper_00218561_v51_n22_p6550_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 |
Cocrystallization mechanism Growth High-melting milk fat fraction Hydrophilic-lipophilic balance (HLB) Nucleation Sucrose esters Sunflower oil milk fat sucrose ester derivative sunflower oil article chemical analysis chemical composition chemical structure crystal structure crystallization differential scanning calorimetry gas chromatography hydrophilicity laser laser light microscopy lipophilicity melting point microscopy molecular mechanics structure analysis temperature dependence turbidimetry X ray diffraction Animals Calorimetry, Differential Scanning Chemistry, Physical Crystallization Esters Food Technology Lipids Microscopy, Polarization Milk Plant Oils Sucrose Thermodynamics X-Ray Diffraction Helianthus Martes pennanti |
| spellingShingle |
Cocrystallization mechanism Growth High-melting milk fat fraction Hydrophilic-lipophilic balance (HLB) Nucleation Sucrose esters Sunflower oil milk fat sucrose ester derivative sunflower oil article chemical analysis chemical composition chemical structure crystal structure crystallization differential scanning calorimetry gas chromatography hydrophilicity laser laser light microscopy lipophilicity melting point microscopy molecular mechanics structure analysis temperature dependence turbidimetry X ray diffraction Animals Calorimetry, Differential Scanning Chemistry, Physical Crystallization Esters Food Technology Lipids Microscopy, Polarization Milk Plant Oils Sucrose Thermodynamics X-Ray Diffraction Helianthus Martes pennanti Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends |
| topic_facet |
Cocrystallization mechanism Growth High-melting milk fat fraction Hydrophilic-lipophilic balance (HLB) Nucleation Sucrose esters Sunflower oil milk fat sucrose ester derivative sunflower oil article chemical analysis chemical composition chemical structure crystal structure crystallization differential scanning calorimetry gas chromatography hydrophilicity laser laser light microscopy lipophilicity melting point microscopy molecular mechanics structure analysis temperature dependence turbidimetry X ray diffraction Animals Calorimetry, Differential Scanning Chemistry, Physical Crystallization Esters Food Technology Lipids Microscopy, Polarization Milk Plant Oils Sucrose Thermodynamics X-Ray Diffraction Helianthus Martes pennanti |
| description |
The effects of addition of the sucrose esters (SE) P-1670, P-170, and S-170 to a high-melting fraction of milk fat (HMF) and its blends with sunflower oil (SFO) on nucleation and growth were studied by laser polarized light turbidimetry and polarized light microscopy (PLM). The three SE delayed nucleation of HMF at the temperatures selected. P-1670 did not modify average crystal size after 3 h at crystallization temperature (Tc) or crystal size distribution and modified crystallization kinetics only slightly. P-170 and S-170, however, markedly diminished crystal size and narrowed crystal size distribution. Activation free energies of nucleation at equivalent supercooling, calculated using the Fisher-Turnbull equation, significantly increased with addition of SE. According to these results, among the mechanisms described in the literature for fats or emulsions, the cocrystallization hypothesis is the one that better described the effects of sucrose esters on crystallization behavior in these systems. |
| title |
Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends |
| title_short |
Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends |
| title_full |
Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends |
| title_fullStr |
Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends |
| title_full_unstemmed |
Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends |
| title_sort |
effect of sucrose ester addition on nucleation and growth behavior of milk fat-sunflower oil blends |
| publishDate |
2003 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v51_n22_p6550_Cerdeira http://hdl.handle.net/20.500.12110/paper_00218561_v51_n22_p6550_Cerdeira |
| _version_ |
1768545449859350528 |