Effects of Addition of a Palmitic Sucrose Ester on Low-Trans-Fat Blends Crystallization in Bulk and in Oil-in-Water Emulsions

CRISTIÁN HUCK-IRIART; ROBERTO CANDAL; MARÍA LIDIA HERRERA

Orlando, FL, USA

Congreso; 100th AOCS Annual Meeting & Expo, May 3-6 2009, Orlando, FL, USA; 2009

American Oil Chemists' Society

<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-US;} @page Section1 {size:612.0pt 792.0pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> The effect of addition of a highly hydrophobic emulsifier, the 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 diffraction (SAXS). NMR studies showed that the effect of P-170 on the overall isothermal crystallization kinetics in bulk phase was acceleration or delay depending on supercooling. In emulsion systems, however, the effect was always acceleration for all temperatures selected. With the aid of synchrotron X-ray diffraction, it was possible to establish that 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 co-existence of the alpha and beta forms