Premium
Polymorphism and growth behavior of low‐ trans fat blends formulated with and without emulsifiers
Author(s) -
Cerdeira Marina,
Martini Silvana,
Candal Roberto J.,
Herrera María L.
Publication year - 2006
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-006-1231-x
Subject(s) - crystallization , nucleation , sunflower oil , polymorphism (computer science) , supercooling , microstructure , crystallography , chemistry , materials science , food science , organic chemistry , thermodynamics , biochemistry , physics , genotype , gene
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 1 H 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 n decreased as 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 c ) 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.