Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions

The effect of addition of a highly hydrophobic emulsifier, the palmitic sucrose ester P-170, on isothermal crystallization behavior of a high-melting fraction of milk fat (HMF) and its mixtures with 20% or 40% sunflower oil (SFO), both in bulk and in emulsion systems, were studied by nuclear magneti...

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Detalles Bibliográficos
Autores principales:	Huck-Iriart, C., Candal, R.J., Herrera, M.L.
Formato:	JOUR
Materias:	High-melting milk fat fraction Nuclear magnetic resonance Palmitic sucrose ester Small angle synchrotron X-ray scattering Sunflower oil Helianthus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_15571858_v4_n3_p158_HuckIriart
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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