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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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
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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_15571858_v4_n3_p158_HuckIriart2023-10-03T16:25:41Z Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions Huck-Iriart, C. Candal, R.J. Herrera, M.L. High-melting milk fat fraction Nuclear magnetic resonance Palmitic sucrose ester Small angle synchrotron X-ray scattering Sunflower oil Helianthus 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 magnetic resonance (NMR) and by time-resolved in situ small-angle synchrotron X-ray scattering (SAXS). NMR studies showed that the effect of P-170 on the overall isothermal crystallization kinetics in bulk phase could be either acceleration or delay. The effect was strongly dependent on supercooling. For HMF, P-170 retarded crystallization at temperatures above 29.0 ± 0.2°C, while below that temperature, it accelerated the process. For the blends of HMF with 20% or 40% SFO, the temperature at which the behavior changed was 27.0 ± 0.2 or 26.0 ± 0.2°C, respectively. In emulsion systems, however, the effect was always acceleration for all temperatures selected. With the aid of SAXS, it was possible to study early stage of crystallization during real time and therefore to improve our understanding of the mechanism of P-170 action. The different effects caused by P-170, as described by SFC curves, were strongly related to the effects of P-170 on fat polymorphism, specially to the value of the time interval of coexistence of the α and β′ forms. These events took place at the very beginning of crystallization and thus could not be described by the traditional X-ray techniques used in previous studies of similar systems. © Springer Science + Business Media, LLC 2009. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_15571858_v4_n3_p158_HuckIriart
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 milk fat fraction
Nuclear magnetic resonance
Palmitic sucrose ester
Small angle synchrotron X-ray scattering
Sunflower oil
Helianthus
spellingShingle High-melting milk fat fraction
Nuclear magnetic resonance
Palmitic sucrose ester
Small angle synchrotron X-ray scattering
Sunflower oil
Helianthus
Huck-Iriart, C.
Candal, R.J.
Herrera, M.L.
Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
topic_facet High-melting milk fat fraction
Nuclear magnetic resonance
Palmitic sucrose ester
Small angle synchrotron X-ray scattering
Sunflower oil
Helianthus
description 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 magnetic resonance (NMR) and by time-resolved in situ small-angle synchrotron X-ray scattering (SAXS). NMR studies showed that the effect of P-170 on the overall isothermal crystallization kinetics in bulk phase could be either acceleration or delay. The effect was strongly dependent on supercooling. For HMF, P-170 retarded crystallization at temperatures above 29.0 ± 0.2°C, while below that temperature, it accelerated the process. For the blends of HMF with 20% or 40% SFO, the temperature at which the behavior changed was 27.0 ± 0.2 or 26.0 ± 0.2°C, respectively. In emulsion systems, however, the effect was always acceleration for all temperatures selected. With the aid of SAXS, it was possible to study early stage of crystallization during real time and therefore to improve our understanding of the mechanism of P-170 action. The different effects caused by P-170, as described by SFC curves, were strongly related to the effects of P-170 on fat polymorphism, specially to the value of the time interval of coexistence of the α and β′ forms. These events took place at the very beginning of crystallization and thus could not be described by the traditional X-ray techniques used in previous studies of similar systems. © Springer Science + Business Media, LLC 2009.
format JOUR
author Huck-Iriart, C.
Candal, R.J.
Herrera, M.L.
author_facet Huck-Iriart, C.
Candal, R.J.
Herrera, M.L.
author_sort Huck-Iriart, C.
title Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_short Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_full Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_fullStr Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_full_unstemmed Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_sort effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
url http://hdl.handle.net/20.500.12110/paper_15571858_v4_n3_p158_HuckIriart
work_keys_str_mv AT huckiriartc effectsofadditionofapalmiticsucroseesteronlowtransfatblendscrystallizationinbulkandinoilinwateremulsions
AT candalrj effectsofadditionofapalmiticsucroseesteronlowtransfatblendscrystallizationinbulkandinoilinwateremulsions
AT herreraml effectsofadditionofapalmiticsucroseesteronlowtransfatblendscrystallizationinbulkandinoilinwateremulsions
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