Effect of sucrose esters on the crystallization behavior of bulk oil systems

Autores
Martini, Silvana; Cerdeira, M; Herrera, María Lidia
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sucrose esters (SE) of FA can be used in foods as emulsifiers because they are nontoxic, tasteless, odorless, and are digested to sucrose and FA in the stomach. They can also be used in pharmaceuticals and cosmetics and in other products where a nonionic, nontoxic, biodegradable emulsifier is required. In addition to their major function of producing and stabilizing emulsions, SE have numerous other functional roles as texturizers, film formers, and modifiers of bulk-phase crystallization behavior (with bulk phase meaning a homogeneous oil phase). A few reports have dealt with the effect of SE on the crystallization behavior of fats and oils in bulk systems; however, some of these results vary and may be contradictory. It is of great interest to study the effects of SE on bulk fat systems, particularly with regard to their use in products such as chocolate and confections
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Sucrose esters
Bulk fat systems
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/142733
Acceder
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network_name_str SEDICI (UNLP)
spelling Effect of sucrose esters on the crystallization behavior of bulk oil systemsMartini, SilvanaCerdeira, MHerrera, María LidiaQuímicaSucrose estersBulk fat systemsSucrose esters (SE) of FA can be used in foods as emulsifiers because they are nontoxic, tasteless, odorless, and are digested to sucrose and FA in the stomach. They can also be used in pharmaceuticals and cosmetics and in other products where a nonionic, nontoxic, biodegradable emulsifier is required. In addition to their major function of producing and stabilizing emulsions, SE have numerous other functional roles as texturizers, film formers, and modifiers of bulk-phase crystallization behavior (with bulk phase meaning a homogeneous oil phase). A few reports have dealt with the effect of SE on the crystallization behavior of fats and oils in bulk systems; however, some of these results vary and may be contradictory. It is of great interest to study the effects of SE on bulk fat systems, particularly with regard to their use in products such as chocolate and confectionsCentro de Investigación y Desarrollo en Criotecnología de Alimentos2004-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf209-211http://sedici.unlp.edu.ar/handle/10915/142733enginfo:eu-repo/semantics/altIdentifier/issn/0003-021xinfo:eu-repo/semantics/altIdentifier/issn/1558-9331info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-004-0883-xinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:37Zoai:sedici.unlp.edu.ar:10915/142733Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:37.871SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Effect of sucrose esters on the crystallization behavior of bulk oil systems
title Effect of sucrose esters on the crystallization behavior of bulk oil systems
spellingShingle Effect of sucrose esters on the crystallization behavior of bulk oil systems
Martini, Silvana
Química
Sucrose esters
Bulk fat systems
title_short Effect of sucrose esters on the crystallization behavior of bulk oil systems
title_full Effect of sucrose esters on the crystallization behavior of bulk oil systems
title_fullStr Effect of sucrose esters on the crystallization behavior of bulk oil systems
title_full_unstemmed Effect of sucrose esters on the crystallization behavior of bulk oil systems
title_sort Effect of sucrose esters on the crystallization behavior of bulk oil systems
dc.creator.none.fl_str_mv Martini, Silvana
Cerdeira, M
Herrera, María Lidia
author Martini, Silvana
author_facet Martini, Silvana
Cerdeira, M
Herrera, María Lidia
author_role author
author2 Cerdeira, M
Herrera, María Lidia
author2_role author
author
dc.subject.none.fl_str_mv Química
Sucrose esters
Bulk fat systems
topic Química
Sucrose esters
Bulk fat systems
dc.description.none.fl_txt_mv Sucrose esters (SE) of FA can be used in foods as emulsifiers because they are nontoxic, tasteless, odorless, and are digested to sucrose and FA in the stomach. They can also be used in pharmaceuticals and cosmetics and in other products where a nonionic, nontoxic, biodegradable emulsifier is required. In addition to their major function of producing and stabilizing emulsions, SE have numerous other functional roles as texturizers, film formers, and modifiers of bulk-phase crystallization behavior (with bulk phase meaning a homogeneous oil phase). A few reports have dealt with the effect of SE on the crystallization behavior of fats and oils in bulk systems; however, some of these results vary and may be contradictory. It is of great interest to study the effects of SE on bulk fat systems, particularly with regard to their use in products such as chocolate and confections
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Sucrose esters (SE) of FA can be used in foods as emulsifiers because they are nontoxic, tasteless, odorless, and are digested to sucrose and FA in the stomach. They can also be used in pharmaceuticals and cosmetics and in other products where a nonionic, nontoxic, biodegradable emulsifier is required. In addition to their major function of producing and stabilizing emulsions, SE have numerous other functional roles as texturizers, film formers, and modifiers of bulk-phase crystallization behavior (with bulk phase meaning a homogeneous oil phase). A few reports have dealt with the effect of SE on the crystallization behavior of fats and oils in bulk systems; however, some of these results vary and may be contradictory. It is of great interest to study the effects of SE on bulk fat systems, particularly with regard to their use in products such as chocolate and confections
publishDate 2004
dc.date.none.fl_str_mv 2004-02-01
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/10915/142733
url http://sedici.unlp.edu.ar/handle/10915/142733
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/s11746-004-0883-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
209-211
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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