Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil

Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer in...

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Autores principales:	Puppo, M.C., Martini, S., Hartel, R.W., Herrera, M.L.
Formato:	JOUR
Materias:	High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3419_Puppo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_00221147_v67_n9_p3419_Puppo
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spelling	todo:paper_00221147_v67_n9_p3419_Puppo2023-10-03T14:27:10Z Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil Puppo, M.C. Martini, S. Hartel, R.W. Herrera, M.L. High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (τ) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a stronger structure that could be noticed as higher yield point. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3419_Puppo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus
spellingShingle	High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus Puppo, M.C. Martini, S. Hartel, R.W. Herrera, M.L. Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
topic_facet	High-melting fraction of milk fat Isothermal crystallization Rheology Sucrose esters Sunflower oil Helianthus
description	Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (τ) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a stronger structure that could be noticed as higher yield point.
format	JOUR
author	Puppo, M.C. Martini, S. Hartel, R.W. Herrera, M.L.
author_facet	Puppo, M.C. Martini, S. Hartel, R.W. Herrera, M.L.
author_sort	Puppo, M.C.
title	Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_short	Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_full	Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_fullStr	Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_full_unstemmed	Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_sort	effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
url	http://hdl.handle.net/20.500.12110/paper_00221147_v67_n9_p3419_Puppo
work_keys_str_mv	AT puppomc effectsofsucroseestersonisothermalcrystallizationandrheologicalbehaviorofblendsofmilkfatfractionsunfloweroil AT martinis effectsofsucroseestersonisothermalcrystallizationandrheologicalbehaviorofblendsofmilkfatfractionsunfloweroil AT hartelrw effectsofsucroseestersonisothermalcrystallizationandrheologicalbehaviorofblendsofmilkfatfractionsunfloweroil AT herreraml effectsofsucroseestersonisothermalcrystallizationandrheologicalbehaviorofblendsofmilkfatfractionsunfloweroil
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Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil

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