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Journal of the American Oil Chemists' Society

, Volume 90, Issue 12, pp 1773–1786 | Cite as

Crystallization Behavior of High-Oleic High-Stearic Sunflower Oil Stearins Under Dynamic and Static Conditions

  • S. MartiniEmail author
  • J. A. Rincón Cardona
  • Y. Ye
  • C. Y. Tan
  • R. J. Candal
  • M. L. Herrera
Original Paper

Abstract

Soft (SS) and hard (HS) stearins obtained from high-oleic high-stearic sunflower oil were isothermally crystallized under dynamic (with agitation) and static conditions at 16, 17, 18, 19, and 20 °C and 24, 25, 26, 27, and 28 °C, respectively. Both fractions crystallized under the α-form at early stages of crystallization for all temperatures (T c) tested. Polymorphic behavior strongly changed with T c and shear conditions for both fractions. SS fractions were characterized by α, β2 and/or β1 polymorphs at lower T c and β1 crystals at higher T c when crystallized under dynamic conditions, while this same fat system was characterized by β2′ crystals at lower T c and β2 at higher T c under static conditions. HS samples were mainly characterized by α and β2 crystals at lower T c and α and β1 crystals at higher T c when crystallized under dynamic conditions; while the same fat was characterized by β1′ crystals when crystallized at lower T c and α when crystallized at higher T c under static conditions after 90 min at T c. These different polymorphic behaviors, in combination with the different processing and tempering temperatures are translated in specific textural behavior of the samples.

Keywords

Polymorphism Fats High stearic high oleic sunflower oil Crystallization Texture Morphology Thermal behavior 

Notes

Acknowledgments

This work was supported by the National Agency for the Promotion of Science and Technology (ANPCyT) of Argentina through Project PICT 0060. The authors wish to thank to the Synchrotron Light National Laboratory (LNLS, Campinas, Brazil) for the use of X-ray facilities through Project D11A-SAXS1-12411.

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Copyright information

© AOCS 2013

Authors and Affiliations

  • S. Martini
    • 1
    Email author
  • J. A. Rincón Cardona
    • 3
  • Y. Ye
    • 1
  • C. Y. Tan
    • 1
  • R. J. Candal
    • 2
    • 3
  • M. L. Herrera
    • 4
  1. 1.Department of Nutrition, Dietetics, and Food SciencesUtah State UniversityLoganUSA
  2. 2.CONICET, INQUIMAEUniversity of Buenos AiresBuenos AiresArgentina
  3. 3.School of Science and TechnologyUNSAMSan MartínArgentina
  4. 4.Facultad de Ciencias Exactas y Naturales (FCEN)Universidad de Buenos Aires (UBA)Buenos AiresArgentina

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