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Artículo

Effect of the addition of waxes on the crystallization behavior of anhydrous milk fat

Martini, Silvana; Carelli Albarracin, Amalia AntoniaIcon ; Lee, Jiwon
Fecha de publicación: 12/2008
Editorial: Springer
Revista: Journal of the American Oil Chemists Society
ISSN: 0003-021X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Physicochemical characteristics of lipid-based foods depend, among other factors, on the microstructure and the characteristics of the lipid network formed during crystallization. The objective of this study, was to evaluate the effect of the addition of sunflower oil waxes on the crystallization and melting behavior of anhydrous milk fat (AMF), a lipid with a low content of palmitic and trans-fatty acids. The crystallization and melting behavior of AMF alone and with the addition of 0.25 and 0.5% of waxes was studied using a differential scanning calorimeter. The morphology of the crystallized samples was evaluated with a polarized light microscope. The addition of waxes induced and promoted the crystallization of AMF at high temperatures (>25 °C) as evidenced by lower induction times of crystallization and higher crystallization and melting enthalpies. In addition, smaller crystals and different morphologies were obtained when AMF was crystallized with the addition of waxes. These results suggest that waxes could be used as an additive to modify lipid networks and their physicochemical characteristics, such as texture, smoothness and mouthfeel.
Palabras clave: Crystallization , Differential Scanning Calorimetry , Induction Times , Microstructure , Polarized Light Microscopy , Sunflower Oil Waxes
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/62578
URL: https://link.springer.com/article/10.1007/s11746-008-1310-2
DOI: https://dx.doi.org/10.1007/s11746-008-1310-2
Colecciones
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Martini, Silvana; Carelli Albarracin, Amalia Antonia; Lee, Jiwon; Effect of the addition of waxes on the crystallization behavior of anhydrous milk fat; Springer; Journal of the American Oil Chemists Society; 85; 12; 12-2008; 1097-1104
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