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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.  
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  
dc.subject
Microstructure  
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Polarized Light Microscopy  
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Sunflower Oil Waxes  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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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
Alemania  
dc.journal.ciudad
Berlín  
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