Polymorphism and growth behavior of low- trans fat blends formulated with and without emulsifiers Authors
Received: 03 October 2005 Accepted: 30 March 2006 DOI:
Cite this article as: Cerdeira, M., Martini, S., Candal, R.J. et al. J Am Oil Chem Soc (2006) 83: 489. doi:10.1007/s11746-006-1231-x Abstract
Polymorphism and growth behavior of blends of a high-melting fraction of milk fat (HMF) and sunflower oil (SFO) formulated with and without the addition of sucrose esters (SE) P-170, P-1670, and S-170 were studied by pulsed
1H NMR spectroscopy, X-ray diffraction, and polarized light microscopy. The effect of SE on the solid content maximum ( S max) or crystallization rate was observed only at low supercooling (values of Δ T below 15°C). The Avrami k decreased as n n values increased, indicating that SE inhibited growth and impeded nucleation. Addition of SFO modified the polymorphic behavior of milk fat, most likely owing to the increase in the C 54 fraction (mostly 18∶1 cis) in crystals composition. P-170 and S-170 modified the polymorphic behavior of HMF when it crystallized in the α-form or in blends with up to 40% SFO at all crystallization temperatures ( T ) selected. Addition of P-170 and S-170 favored crystallization in the β′-form, and the appearance of the β-form was delayed. P-1670 had no effect on polymorphism. When HMF and the blends were crystallized under dynamic conditions, addition of P-170 and S-170 markedly decreased crystal sizes. P-1670, however, showed no effect on microstructure. c Key words Avrami model high-melting fraction of milk fat isothermal growth polymorphism sucrose esters sunflower oil trans fat blends References
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