Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil

Autores
Puppo, Maria Cecilia; Martini, Silvana; Hartel, Richard W.; Herrera, Maria Lidia
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 (τ) 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.
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martini, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Hartel, Richard W.. University of Wisconsin; Estados Unidos
Fil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
HIGH-MELTING FRACTION OF MILK FAT
ISOTHERMAL CRYSTALLIZATION
RHEOLOGY
SUCROSE ESTERS
SUNFLOWER OIL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/121130
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/121130
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oilPuppo, Maria CeciliaMartini, SilvanaHartel, Richard W.Herrera, Maria LidiaHIGH-MELTING FRACTION OF MILK FATISOTHERMAL CRYSTALLIZATIONRHEOLOGYSUCROSE ESTERSSUNFLOWER OILhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Crystallization 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 (τ) 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.Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Martini, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Hartel, Richard W.. University of Wisconsin; Estados UnidosFil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2002-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/121130Puppo, Maria Cecilia; Martini, Silvana; Hartel, Richard W.; Herrera, Maria Lidia; Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil; Wiley Blackwell Publishing, Inc; Journal of Food Science; 67; 9; 11-2002; 3419-34260022-11471750-3841CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yajfg75ginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2002.tb09600.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:45:57Zoai:ri.conicet.gov.ar:11336/121130instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:45:57.609CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
spellingShingle Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
Puppo, Maria Cecilia
HIGH-MELTING FRACTION OF MILK FAT
ISOTHERMAL CRYSTALLIZATION
RHEOLOGY
SUCROSE ESTERS
SUNFLOWER OIL
title_short Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_full Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_fullStr Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_full_unstemmed Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
title_sort Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil
dc.creator.none.fl_str_mv Puppo, Maria Cecilia
Martini, Silvana
Hartel, Richard W.
Herrera, Maria Lidia
author Puppo, Maria Cecilia
author_facet Puppo, Maria Cecilia
Martini, Silvana
Hartel, Richard W.
Herrera, Maria Lidia
author_role author
author2 Martini, Silvana
Hartel, Richard W.
Herrera, Maria Lidia
author2_role author
author
author
dc.subject.none.fl_str_mv HIGH-MELTING FRACTION OF MILK FAT
ISOTHERMAL CRYSTALLIZATION
RHEOLOGY
SUCROSE ESTERS
SUNFLOWER OIL
topic HIGH-MELTING FRACTION OF MILK FAT
ISOTHERMAL CRYSTALLIZATION
RHEOLOGY
SUCROSE ESTERS
SUNFLOWER OIL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 (τ) 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.
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martini, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Hartel, Richard W.. University of Wisconsin; Estados Unidos
Fil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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 (τ) 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.
publishDate 2002
dc.date.none.fl_str_mv 2002-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/121130
Puppo, Maria Cecilia; Martini, Silvana; Hartel, Richard W.; Herrera, Maria Lidia; Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil; Wiley Blackwell Publishing, Inc; Journal of Food Science; 67; 9; 11-2002; 3419-3426
0022-1147
1750-3841
CONICET Digital
CONICET
url http://hdl.handle.net/11336/121130
identifier_str_mv Puppo, Maria Cecilia; Martini, Silvana; Hartel, Richard W.; Herrera, Maria Lidia; Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil; Wiley Blackwell Publishing, Inc; Journal of Food Science; 67; 9; 11-2002; 3419-3426
0022-1147
1750-3841
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/yajfg75g
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2002.tb09600.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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