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dc.contributor.author
Martini, Silvana
dc.contributor.author
Carelli Albarracin, Amalia Antonia
dc.contributor.author
Lee, Jiwon
dc.date.available
2018-10-17T17:47:02Z
dc.date.issued
2008-12
dc.identifier.citation
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
dc.identifier.issn
0003-021X
dc.identifier.uri
http://hdl.handle.net/11336/62578
dc.description.abstract
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. © 2008 AOCS.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Crystallization
dc.subject
Differential Scanning Calorimetry
dc.subject
Induction Times
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Microstructure
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Polarized Light Microscopy
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Sunflower Oil Waxes
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of the addition of waxes on the crystallization behavior of anhydrous milk fat
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-10-12T14:46:34Z
dc.journal.volume
85
dc.journal.number
12
dc.journal.pagination
1097-1104
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Champaign
dc.description.fil
Fil: Martini, Silvana. State University of Utah; Estados Unidos
dc.description.fil
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Lee, Jiwon. State University of Utah; Estados Unidos
dc.journal.title
Journal of the American Oil Chemists Society
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11746-008-1310-2
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1007/s11746-008-1310-2


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