Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction

dc.creatorMartini, Silvana
dc.creatorPuppo, Maria Cecilia
dc.creatorHartel, Richard W.
dc.creatorHerrera, Maria Lidia
dc.date.accessioned2020-12-23T15:13:05Z
dc.date.accessioned2022-10-15T00:52:11Z
dc.date.available2020-12-23T15:13:05Z
dc.date.available2022-10-15T00:52:11Z
dc.date.created2020-12-23T15:13:05Z
dc.date.issued2002-11
dc.identifierMartini, Silvana; Puppo, Maria Cecilia; Hartel, Richard W.; Herrera, Maria Lidia; Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction; Wiley Blackwell Publishing, Inc; Journal of Food Science; 67; 9; 11-2002; 3412-3418
dc.identifier0022-1147
dc.identifierhttp://hdl.handle.net/11336/121128
dc.identifier1750-3841
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4326898
dc.description.abstractThe effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal laser scanning microsopy (CLSM). The addition of SFO markedly diminished crystal size and delayed crystallization kinetics, as observed in PLM images. Addition of P-1670 modified crystallization behavior only slightly. Addition of P-170 and S-170, however, markedly diminished crystal size and led to more transparent crystals, with lower amount of solids in each crystal. These results show that the microstructural properties of HMF were modifed by addition of SFO and by addition of SPE with low HLB.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yaxygszf
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2621.2002.tb09599.x
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBLENDING
dc.subjectHIGH MELTING FRACTION OF MILK FAT
dc.subjectMICROSTRUCTURE
dc.subjectSUCROSE ESTERS
dc.subjectSUNFLOWER OIL
dc.titleEffect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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