Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil

Autores
Herrera, María Lidia; Marquez Rocha, F. J.
Año de publicación
1996
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of a commercial emulsifier, sucrose ester, on the crystallization kinetics of hydrogenated sunflowerseed oil was studied by means of an optical method. Induction times were measured for hydrogenated oil with the addition of 0.01, 0.05, and 0.1 wt% sucrose ester. This emulsifier delayed nucleation, thus affecting the formation of critical nuclei and prolonging induction times. Kinetics of the β’→β polymorphic transition was followed by X-ray diffractometry. Addition of the emulsifier delayed the appearance of the signal at 4.6 A. Moreover, longer times were needed to complete the transition. The kinetic model chosen to describe the transition process was based on the theory of Avrami. Avrami’s exponentn was approximately 1 in all cases. Then value was in agreement with the fact that only one β’ pattern was found. The β form could not be obtained directly from the melt, and it is unlikely that the β’→β transition occurred through a melt-mediated mechanism. Transition was hindered by the rigidity of the sucrose ester structure.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Crystallization
induction time
Polymorphism
sucrose ester
sunflowerseed oil
X-ray diffractometry
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/138120
Acceder
id SEDICI_1a271e59667e4471bbfe1068c35e94d1
oai_identifier_str oai:sedici.unlp.edu.ar:10915/138120
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oilHerrera, María LidiaMarquez Rocha, F. J.Ciencias ExactasCrystallizationinduction timePolymorphismsucrose estersunflowerseed oilX-ray diffractometryThe effect of a commercial emulsifier, sucrose ester, on the crystallization kinetics of hydrogenated sunflowerseed oil was studied by means of an optical method. Induction times were measured for hydrogenated oil with the addition of 0.01, 0.05, and 0.1 wt% sucrose ester. This emulsifier delayed nucleation, thus affecting the formation of critical nuclei and prolonging induction times. Kinetics of the β’→β polymorphic transition was followed by X-ray diffractometry. Addition of the emulsifier delayed the appearance of the signal at 4.6 A. Moreover, longer times were needed to complete the transition. The kinetic model chosen to describe the transition process was based on the theory of Avrami. Avrami’s exponentn was approximately 1 in all cases. Then value was in agreement with the fact that only one β’ pattern was found. The β form could not be obtained directly from the melt, and it is unlikely that the β’→β transition occurred through a melt-mediated mechanism. Transition was hindered by the rigidity of the sucrose ester structure.Centro de Investigación y Desarrollo en Criotecnología de Alimentos1996info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf321-326http://sedici.unlp.edu.ar/handle/10915/138120enginfo:eu-repo/semantics/altIdentifier/issn/0003-021xinfo:eu-repo/semantics/altIdentifier/issn/1558-9331info:eu-repo/semantics/altIdentifier/doi/10.1007/bf02523425info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-17T10:15:00Zoai:sedici.unlp.edu.ar:10915/138120Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-17 10:15:00.514SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil
title Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil
spellingShingle Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil
Herrera, María Lidia
Ciencias Exactas
Crystallization
induction time
Polymorphism
sucrose ester
sunflowerseed oil
X-ray diffractometry
title_short Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil
title_full Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil
title_fullStr Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil
title_full_unstemmed Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil
title_sort Effects of sucrose ester on the kinetics of polymorphic transition in hydrogenated sunflower oil
dc.creator.none.fl_str_mv Herrera, María Lidia
Marquez Rocha, F. J.
author Herrera, María Lidia
author_facet Herrera, María Lidia
Marquez Rocha, F. J.
author_role author
author2 Marquez Rocha, F. J.
author2_role author
dc.subject.none.fl_str_mv Ciencias Exactas
Crystallization
induction time
Polymorphism
sucrose ester
sunflowerseed oil
X-ray diffractometry
topic Ciencias Exactas
Crystallization
induction time
Polymorphism
sucrose ester
sunflowerseed oil
X-ray diffractometry
dc.description.none.fl_txt_mv The effect of a commercial emulsifier, sucrose ester, on the crystallization kinetics of hydrogenated sunflowerseed oil was studied by means of an optical method. Induction times were measured for hydrogenated oil with the addition of 0.01, 0.05, and 0.1 wt% sucrose ester. This emulsifier delayed nucleation, thus affecting the formation of critical nuclei and prolonging induction times. Kinetics of the β’→β polymorphic transition was followed by X-ray diffractometry. Addition of the emulsifier delayed the appearance of the signal at 4.6 A. Moreover, longer times were needed to complete the transition. The kinetic model chosen to describe the transition process was based on the theory of Avrami. Avrami’s exponentn was approximately 1 in all cases. Then value was in agreement with the fact that only one β’ pattern was found. The β form could not be obtained directly from the melt, and it is unlikely that the β’→β transition occurred through a melt-mediated mechanism. Transition was hindered by the rigidity of the sucrose ester structure.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The effect of a commercial emulsifier, sucrose ester, on the crystallization kinetics of hydrogenated sunflowerseed oil was studied by means of an optical method. Induction times were measured for hydrogenated oil with the addition of 0.01, 0.05, and 0.1 wt% sucrose ester. This emulsifier delayed nucleation, thus affecting the formation of critical nuclei and prolonging induction times. Kinetics of the β’→β polymorphic transition was followed by X-ray diffractometry. Addition of the emulsifier delayed the appearance of the signal at 4.6 A. Moreover, longer times were needed to complete the transition. The kinetic model chosen to describe the transition process was based on the theory of Avrami. Avrami’s exponentn was approximately 1 in all cases. Then value was in agreement with the fact that only one β’ pattern was found. The β form could not be obtained directly from the melt, and it is unlikely that the β’→β transition occurred through a melt-mediated mechanism. Transition was hindered by the rigidity of the sucrose ester structure.
publishDate 1996
dc.date.none.fl_str_mv 1996
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/138120
url http://sedici.unlp.edu.ar/handle/10915/138120
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0003-021x
info:eu-repo/semantics/altIdentifier/issn/1558-9331
info:eu-repo/semantics/altIdentifier/doi/10.1007/bf02523425
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
321-326
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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