Sucrose behenate as a crystallization enhancer for soft fats

被引：16

作者：

Fontenele Domingues, Maria Aliciane ^{[1
]}

Teodoro da Silva, Thais Lomonaco ^{[1
]}

Ribeiro, Ma Paula Badan ^{[1
]}

Chiu, Ming Chih ^{[1
]}

Guaraldo Goncalves, Lireny Aparecida ^{[1
]}

机构：

[1] Univ Estadual Campinas, Dept Food Technol, BR-13081970 Campinas, SP, Brazil

来源：

FOOD CHEMISTRY | 2016年 / 192卷

基金：

巴西圣保罗研究基金会;

关键词：

Sucrose behenate; Palm oil; Palm mid fraction; Interesterified fat; Hardness; Crystallization kinetics; PALM OIL; MILK-FAT; MECHANICAL-PROPERTIES; BEHAVIOR; MICROSTRUCTURE; EMULSIFIERS; KINETICS; ESTERS; BLENDS;

D O I：

10.1016/j.foodchem.2015.07.109

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The addition of sucrose behenate for the modification of the physical properties of soft fats, such as soybean oil-based interesterified fat, refined palm oil, and palm mid fraction was studied. The addition of sucrose behenate was verified to affect the crystalline network of fats, changing the hardness and solids profile. The isothermal crystallization behaviors of the fat blends with 1% sucrose behenate were analyzed at 20 and 25 degrees C. Temperature had a greater effect on the speed of crystallization (k) than the presence of the emulsifier. Sucrose behenate did, however, influence the crystallization mechanism, with changes observed in the Avrami exponent (n). These changes were also observed in the microstructure of the fats. Changes in the polymorphic behavior were observed with the addition of sucrose behenate, such as a possible delay in the alpha ->beta transition for interesterified fat, and the initial formation of the beta polymorph in palm oil. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：972 / 978

页数：7

共 29 条

[1] Utilization of palm oil and palm products in shortenings and margarines [J].

Aini, Idris Nor ;

Miskandar, Mat Sahri .

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2007, 109 (04) :422-432

[2]

ANTONIOSI NR, 1995, CHROMATOGRAPHIA, V40, P557, DOI 10.1007/BF02290268

[3]

AOCS, 2009, OFFICIAL METHODS REC

[4] Effect of cooling rate on the structure and mechanical properties of milk fat and lard [J].

Campos, R ;

Narine, SS ;

Marangoni, AG .

FOOD RESEARCH INTERNATIONAL, 2002, 35 (10) :971-981

[5] Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers [J].

Cerdeira, M ;

Pastore, V ;

Vera, LV ;

Martini, S ;

Candal, RJ ;

Herrera, ML .

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2005, 107 (12) :877-885

[6]

Christian J. W., 2002, THEORY TRANSFORMATIO

[7] Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats [J].

De Graef, Veerle ;

Foubert, Imogen ;

Smith, Kevin W. ;

Cain, Fred W. ;

Dewettinck, Koen .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (25) :10258-10265

[8] The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend [J].

Garbolino, C ;

Bartoccini, M ;

Flöter, E .

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2005, 107 (09) :616-626

[9]

Garti N., 2001, Crystallization Processes in Fats and Lipid Systems, P211

[10]

Hartman L, 1973, Lab Pract, V22, P475

← 1 2 3 →