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 J. CANDAL; MARIA L. HERRERA

FOOD BIOPHYSICS

Springer

Lugar: New York; Año: 2009 vol. 4 p. 158 - 166

1557-1858

The effect of addition of a highly hydrophobicemulsifier, the palmitic sucrose ester P-170, on isothermalcrystallization 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 bynuclear magnetic resonance (NMR) and by time-resolved insitu small-angle synchrotron X-ray scattering (SAXS). NMRstudies showed that the effect of P-170 on the overallisothermal crystallization kinetics in bulk phase could beeither acceleration or delay. The effectwas strongly dependenton supercooling. For HMF, P-170 retarded crystallization attemperatures above 29.0±0.2 °C, while below that temperature,it accelerated the process. For the blends of HMF with20% or 40% SFO, the temperature at which the behaviorchanged was 27.0±0.2 or 26.0±0.2 °C, respectively. Inemulsion systems, however, the effect was always accelerationfor all temperatures selected. With the aid of SAXS, itwas possible to study early stage of crystallization during realtime and therefore to improve our understanding of themechanism of P-170 action. The different effects caused by P-170, as described by SFC curves, were strongly related to theeffects of P-170 on fat polymorphism, specially to the value ofthe time interval of coexistence of the α and β′ forms. Theseevents took place at the very beginning of crystallization andthus could not be described by the traditional X-raytechniques used in previous studies of similar systems.