INVESTIGADORES
CANDAL Roberto Jorge
artículos
Título:
Effects of Addition of a Palmitic Sucrose Ester on Low-Trans-Fat Blends Crystallization in Bulk and in Oil-in-Water Emulsions
Autor/es:
HUCK IRIART CRISTIAN; ROBERTO CANDAL; MARÍA LIDIA HERRERA
Revista:
Food Biophysics
Editorial:
Springer
Referencias:
Año: 2009 vol. 4 p. 158 - 166
ISSN:
1557-1858
Resumen:
Abstract 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 effectwas 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 ¿ and À 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.
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.
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 effectwas 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 ¿ and À 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.
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.
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 effectwas 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 ¿ and À 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.
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.
¿ and À 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.