Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions

Autores
Huck Iriart, Cristián; Candal, Roberto Jorge; Herrera, Maria Lidia
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of addition of a highly hydrophobic emulsifier, the palmitic sucrose ester P-170, on isothermal crystallization behavior of a high-melting fraction of milk fat (HMF) and its mixtures with 20% or 40% sunflower oil (SFO), both in bulk and in emulsion systems, were studied by nuclear magnetic resonance (NMR) and by time-resolved in situ small-angle synchrotron X-ray scattering (SAXS). NMR studies showed that the effect of P-170 on the overall isothermal crystallization kinetics in bulk phase could be either acceleration or delay. The effect was strongly dependent on supercooling. For HMF, P-170 retarded crystallization at temperatures above 29.0 ± 0.2°C, while below that temperature, it accelerated the process. For the blends of HMF with 20% or 40% SFO, the temperature at which the behavior changed was 27.0 ± 0.2 or 26.0 ± 0.2°C, respectively. In emulsion systems, however, the effect was always acceleration for all temperatures selected. With the aid of SAXS, it was possible to study early stage of crystallization during real time and therefore to improve our understanding of the mechanism of P-170 action. The different effects caused by P-170, as described by SFC curves, were strongly related to the effects of P-170 on fat polymorphism, specially to the value of the time interval of coexistence of the α and β′ forms. These events took place at the very beginning of crystallization and thus could not be described by the traditional X-ray techniques used in previous studies of similar systems.
Fil: Huck Iriart, Cristián. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Candal, Roberto Jorge. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
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 Milk Fat Fraction
Nuclear Magnetic Resonance
Palmitic Sucrose Ester
Small Angle Synchrotron X-Ray Scattering
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:11336/73965
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/73965
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsionsHuck Iriart, CristiánCandal, Roberto JorgeHerrera, Maria LidiaHigh-Melting Milk Fat FractionNuclear Magnetic ResonancePalmitic Sucrose EsterSmall Angle Synchrotron X-Ray ScatteringSunflower Oilhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of addition of a highly hydrophobic emulsifier, the palmitic sucrose ester P-170, on isothermal crystallization behavior of a high-melting fraction of milk fat (HMF) and its mixtures with 20% or 40% sunflower oil (SFO), both in bulk and in emulsion systems, were studied by nuclear magnetic resonance (NMR) and by time-resolved in situ small-angle synchrotron X-ray scattering (SAXS). NMR studies showed that the effect of P-170 on the overall isothermal crystallization kinetics in bulk phase could be either acceleration or delay. The effect was strongly dependent on supercooling. For HMF, P-170 retarded crystallization at temperatures above 29.0 ± 0.2°C, while below that temperature, it accelerated the process. For the blends of HMF with 20% or 40% SFO, the temperature at which the behavior changed was 27.0 ± 0.2 or 26.0 ± 0.2°C, respectively. In emulsion systems, however, the effect was always acceleration for all temperatures selected. With the aid of SAXS, it was possible to study early stage of crystallization during real time and therefore to improve our understanding of the mechanism of P-170 action. The different effects caused by P-170, as described by SFC curves, were strongly related to the effects of P-170 on fat polymorphism, specially to the value of the time interval of coexistence of the α and β′ forms. These events took place at the very beginning of crystallization and thus could not be described by the traditional X-ray techniques used in previous studies of similar systems.Fil: Huck Iriart, Cristián. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Candal, Roberto Jorge. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Herrera, Maria Lidia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2009-12info: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/11336/73965Huck Iriart, Cristián; Candal, Roberto Jorge; Herrera, Maria Lidia; Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions; Springer; Food Biophysics; 4; 3; 12-2009; 158-1661557-18581557-1866CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-009-9113-zinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11483-009-9113-zinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:47:09Zoai:ri.conicet.gov.ar:11336/73965instacron: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:34982025-09-29 09:47:10.196CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
spellingShingle Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
Huck Iriart, Cristián
High-Melting Milk Fat Fraction
Nuclear Magnetic Resonance
Palmitic Sucrose Ester
Small Angle Synchrotron X-Ray Scattering
Sunflower Oil
title_short Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_full Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_fullStr Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_full_unstemmed Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
title_sort Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions
dc.creator.none.fl_str_mv Huck Iriart, Cristián
Candal, Roberto Jorge
Herrera, Maria Lidia
author Huck Iriart, Cristián
author_facet Huck Iriart, Cristián
Candal, Roberto Jorge
Herrera, Maria Lidia
author_role author
author2 Candal, Roberto Jorge
Herrera, Maria Lidia
author2_role author
author
dc.subject.none.fl_str_mv High-Melting Milk Fat Fraction
Nuclear Magnetic Resonance
Palmitic Sucrose Ester
Small Angle Synchrotron X-Ray Scattering
Sunflower Oil
topic High-Melting Milk Fat Fraction
Nuclear Magnetic Resonance
Palmitic Sucrose Ester
Small Angle Synchrotron X-Ray Scattering
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 The effect of addition of a highly hydrophobic emulsifier, the palmitic sucrose ester P-170, on isothermal crystallization behavior of a high-melting fraction of milk fat (HMF) and its mixtures with 20% or 40% sunflower oil (SFO), both in bulk and in emulsion systems, were studied by nuclear magnetic resonance (NMR) and by time-resolved in situ small-angle synchrotron X-ray scattering (SAXS). NMR studies showed that the effect of P-170 on the overall isothermal crystallization kinetics in bulk phase could be either acceleration or delay. The effect was strongly dependent on supercooling. For HMF, P-170 retarded crystallization at temperatures above 29.0 ± 0.2°C, while below that temperature, it accelerated the process. For the blends of HMF with 20% or 40% SFO, the temperature at which the behavior changed was 27.0 ± 0.2 or 26.0 ± 0.2°C, respectively. In emulsion systems, however, the effect was always acceleration for all temperatures selected. With the aid of SAXS, it was possible to study early stage of crystallization during real time and therefore to improve our understanding of the mechanism of P-170 action. The different effects caused by P-170, as described by SFC curves, were strongly related to the effects of P-170 on fat polymorphism, specially to the value of the time interval of coexistence of the α and β′ forms. These events took place at the very beginning of crystallization and thus could not be described by the traditional X-ray techniques used in previous studies of similar systems.
Fil: Huck Iriart, Cristián. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Candal, Roberto Jorge. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
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 The effect of addition of a highly hydrophobic emulsifier, the palmitic sucrose ester P-170, on isothermal crystallization behavior of a high-melting fraction of milk fat (HMF) and its mixtures with 20% or 40% sunflower oil (SFO), both in bulk and in emulsion systems, were studied by nuclear magnetic resonance (NMR) and by time-resolved in situ small-angle synchrotron X-ray scattering (SAXS). NMR studies showed that the effect of P-170 on the overall isothermal crystallization kinetics in bulk phase could be either acceleration or delay. The effect was strongly dependent on supercooling. For HMF, P-170 retarded crystallization at temperatures above 29.0 ± 0.2°C, while below that temperature, it accelerated the process. For the blends of HMF with 20% or 40% SFO, the temperature at which the behavior changed was 27.0 ± 0.2 or 26.0 ± 0.2°C, respectively. In emulsion systems, however, the effect was always acceleration for all temperatures selected. With the aid of SAXS, it was possible to study early stage of crystallization during real time and therefore to improve our understanding of the mechanism of P-170 action. The different effects caused by P-170, as described by SFC curves, were strongly related to the effects of P-170 on fat polymorphism, specially to the value of the time interval of coexistence of the α and β′ forms. These events took place at the very beginning of crystallization and thus could not be described by the traditional X-ray techniques used in previous studies of similar systems.
publishDate 2009
dc.date.none.fl_str_mv 2009-12
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/11336/73965
Huck Iriart, Cristián; Candal, Roberto Jorge; Herrera, Maria Lidia; Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions; Springer; Food Biophysics; 4; 3; 12-2009; 158-166
1557-1858
1557-1866
CONICET Digital
CONICET
url http://hdl.handle.net/11336/73965
identifier_str_mv Huck Iriart, Cristián; Candal, Roberto Jorge; Herrera, Maria Lidia; Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions; Springer; Food Biophysics; 4; 3; 12-2009; 158-166
1557-1858
1557-1866
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11483-009-9113-z
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11483-009-9113-z
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 Springer
publisher.none.fl_str_mv Springer
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 13.070432

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