INVESTIGADORES
HERRERA Maria Lidia
artículos
Título:
Effect of Sucrose Esters on the Crystallization Behavior of Bulk Oil Systems
Autor/es:
MARTINI, S., CERDEIRA, M. AND M.L. HERRERA
Revista:
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)
Editorial:
AOCS Press
Referencias:
Lugar: Champaign, USA; Año: 2004 vol. 81 p. 209 - 211
ISSN:
0003-021X
Resumen:
A few reports have dealt with the effect of SE on the crystallization behavior of fats and oils in bulk systems; however, some of the results vary and may be contradictory. It is of great interest to study the effects of SE on bulk fat systems, particularly with regard to their use in products such as chocolate and confections. SE can be used for controlling crystallization at a level of addition suitable for practical uses. Thus, understanding the effect of SE on nucleation is of great importance, not only from the academic point of view but also for technological applications.
