Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles

Autores
Pérez, María Paula; Tesei, M.F.; Wagner, Jorge Ricardo; Márquez Turiello, Ricardo Luis Andres
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective was to study the partial coalescence as a consequence of controlled stirring and temperature cycles in oil-in-water emulsions prepared with skimmed cow milk and nondairy fats: low trans vegetable fat (LT), bovine fat (BF), partially hydrogenated soybean oil (HS) and sunflower oil as control. The partial coalescence rates (%/min) of the stirred emulsions were LT, 89.8±4.3; BF, 29.7±3.1; HS, 23.8±3.1. This result was attributed to the lower solid fat content (%) of emulsion LT (19.2±1.2 versus 25.9±1.1 in BF and 56.8±1.1 in HS). A temperature cycle with partial melting of fats led to hardening of texture in emulsions BF and HS due to partial coalescence, favored by the recrystallization of the fat at the interface. Emulsion LT did not show changes after the same treatment, probably because its lower solid fat content did not favor partial coalescence in the absence of mechanical work.
Fil: Pérez, María Paula. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tesei, M.F.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Márquez Turiello, Ricardo Luis Andres. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
PARTIAL COALESCENCE
CREAM-LIKE EMULSIONS
ALTERNATIVE FATS:
CONTROLLED STIRRING
TEMPERATURE CYCLES
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:11336/105231
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/105231
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cyclesPérez, María PaulaTesei, M.F.Wagner, Jorge RicardoMárquez Turiello, Ricardo Luis AndresPARTIAL COALESCENCECREAM-LIKE EMULSIONSALTERNATIVE FATS:CONTROLLED STIRRINGTEMPERATURE CYCLEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective was to study the partial coalescence as a consequence of controlled stirring and temperature cycles in oil-in-water emulsions prepared with skimmed cow milk and nondairy fats: low trans vegetable fat (LT), bovine fat (BF), partially hydrogenated soybean oil (HS) and sunflower oil as control. The partial coalescence rates (%/min) of the stirred emulsions were LT, 89.8±4.3; BF, 29.7±3.1; HS, 23.8±3.1. This result was attributed to the lower solid fat content (%) of emulsion LT (19.2±1.2 versus 25.9±1.1 in BF and 56.8±1.1 in HS). A temperature cycle with partial melting of fats led to hardening of texture in emulsions BF and HS due to partial coalescence, favored by the recrystallization of the fat at the interface. Emulsion LT did not show changes after the same treatment, probably because its lower solid fat content did not favor partial coalescence in the absence of mechanical work.Fil: Pérez, María Paula. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tesei, M.F.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Márquez Turiello, Ricardo Luis Andres. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2014-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/105231Pérez, María Paula; Tesei, M.F.; Wagner, Jorge Ricardo; Márquez Turiello, Ricardo Luis Andres; Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 45; 5; 10-2014; 396-4070022-4901CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jtxs.12090info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12090info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:31Zoai:ri.conicet.gov.ar:11336/105231instacron: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:34982025-09-03 09:49:31.376CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
title Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
spellingShingle Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
Pérez, María Paula
PARTIAL COALESCENCE
CREAM-LIKE EMULSIONS
ALTERNATIVE FATS:
CONTROLLED STIRRING
TEMPERATURE CYCLES
title_short Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
title_full Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
title_fullStr Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
title_full_unstemmed Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
title_sort Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles
dc.creator.none.fl_str_mv Pérez, María Paula
Tesei, M.F.
Wagner, Jorge Ricardo
Márquez Turiello, Ricardo Luis Andres
author Pérez, María Paula
author_facet Pérez, María Paula
Tesei, M.F.
Wagner, Jorge Ricardo
Márquez Turiello, Ricardo Luis Andres
author_role author
author2 Tesei, M.F.
Wagner, Jorge Ricardo
Márquez Turiello, Ricardo Luis Andres
author2_role author
author
author
dc.subject.none.fl_str_mv PARTIAL COALESCENCE
CREAM-LIKE EMULSIONS
ALTERNATIVE FATS:
CONTROLLED STIRRING
TEMPERATURE CYCLES
topic PARTIAL COALESCENCE
CREAM-LIKE EMULSIONS
ALTERNATIVE FATS:
CONTROLLED STIRRING
TEMPERATURE CYCLES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective was to study the partial coalescence as a consequence of controlled stirring and temperature cycles in oil-in-water emulsions prepared with skimmed cow milk and nondairy fats: low trans vegetable fat (LT), bovine fat (BF), partially hydrogenated soybean oil (HS) and sunflower oil as control. The partial coalescence rates (%/min) of the stirred emulsions were LT, 89.8±4.3; BF, 29.7±3.1; HS, 23.8±3.1. This result was attributed to the lower solid fat content (%) of emulsion LT (19.2±1.2 versus 25.9±1.1 in BF and 56.8±1.1 in HS). A temperature cycle with partial melting of fats led to hardening of texture in emulsions BF and HS due to partial coalescence, favored by the recrystallization of the fat at the interface. Emulsion LT did not show changes after the same treatment, probably because its lower solid fat content did not favor partial coalescence in the absence of mechanical work.
Fil: Pérez, María Paula. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tesei, M.F.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Márquez Turiello, Ricardo Luis Andres. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The objective was to study the partial coalescence as a consequence of controlled stirring and temperature cycles in oil-in-water emulsions prepared with skimmed cow milk and nondairy fats: low trans vegetable fat (LT), bovine fat (BF), partially hydrogenated soybean oil (HS) and sunflower oil as control. The partial coalescence rates (%/min) of the stirred emulsions were LT, 89.8±4.3; BF, 29.7±3.1; HS, 23.8±3.1. This result was attributed to the lower solid fat content (%) of emulsion LT (19.2±1.2 versus 25.9±1.1 in BF and 56.8±1.1 in HS). A temperature cycle with partial melting of fats led to hardening of texture in emulsions BF and HS due to partial coalescence, favored by the recrystallization of the fat at the interface. Emulsion LT did not show changes after the same treatment, probably because its lower solid fat content did not favor partial coalescence in the absence of mechanical work.
publishDate 2014
dc.date.none.fl_str_mv 2014-10
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/11336/105231
Pérez, María Paula; Tesei, M.F.; Wagner, Jorge Ricardo; Márquez Turiello, Ricardo Luis Andres; Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 45; 5; 10-2014; 396-407
0022-4901
CONICET Digital
CONICET
url http://hdl.handle.net/11336/105231
identifier_str_mv Pérez, María Paula; Tesei, M.F.; Wagner, Jorge Ricardo; Márquez Turiello, Ricardo Luis Andres; Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 45; 5; 10-2014; 396-407
0022-4901
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jtxs.12090
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12090
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
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
_version_ 1842268977579950080
score 13.13397

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