INVESTIGADORES
HUCK IRIART Cristian
congresos y reuniones científicas
Título:
Effects of Addition of a Palmitic Sucrose Ester on LowtransFat Blends Crystallization in Bulk and in Oil in Water Emulsions
Autor/es:
CRISTIÁN HUCK IRIART; ROBERTO J. CANDAL; MARIA LIDIA HERRERA
Reunión:
Congreso; 100th AOCS Annual Meeting & Expo in Orlando, FL, USA; 2009
Resumen:
Several reports have dealt with the effect of sucrose ester
(SE) on the crystallization behavior of fats, both in bulk and in
emulsion systems; however, some of these results may be
considered contradictory. For a selected fat in bulk, non of
these authors have reported both effects, acceleration or
delay with supercooling. Moreover, differences in behavior
between fat in bulk and in emulsion were not explained by the
mechanisms proposed in those articles.
The purpose of this work was to evaluate the different
effects, acceleration or delay, of a palmitic SE addition in the
early stage of crystallization of a low trans fat cooled
isothermally in bulk and in emulsion systems. Its mechanism
of action was also deeply analyzed