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Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk‐fat Fraction Sunflower Oil
Author(s) -
Puppo M.C.,
Martini S.,
Hartel R.W.,
Herrera M.L
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09600.x
Subject(s) - crystallization , sunflower oil , sucrose , fraction (chemistry) , rheology , chemistry , volume fraction , yield (engineering) , melting point , isothermal process , materials science , food science , chromatography , organic chemistry , thermodynamics , composite material , physics
Crystallization kinetics and rhelogical behavior of blends of high‐melting milk‐fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P‐170, S‐170, and P‐1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (t) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a stronger structure that could be noticed as higher yield point.