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dc.contributor.author
Herrera, Maria Lidia  
dc.contributor.author
Rodríguez Batiller, María Jose  
dc.contributor.author
Rincón Cardona, Jaime A.  
dc.contributor.author
Agudelo Laverde, Lina Marcela  
dc.contributor.author
Martini, Silvana  
dc.contributor.author
Candal, Roberto Jorge  
dc.date.available
2016-07-18T18:49:37Z  
dc.date.issued
2015-08  
dc.identifier.citation
Herrera, Maria Lidia; Rodríguez Batiller, María Jose; Rincón Cardona, Jaime A.; Agudelo Laverde, Lina Marcela; Martini, Silvana; et al.; Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods; Springer; Food and Bioprocess Technology; 8; 8; 8-2015; 1779-1790  
dc.identifier.issn
1935-5130  
dc.identifier.uri
http://hdl.handle.net/11336/6557  
dc.description.abstract
The new Food and Drug Administration (FDA) announcement makes it even more necessary to find alternatives to trans fats. The effect of cooling rate and temperature cycles on crystallization behavior and polymorphism of two solid fractions (stearins) obtained from a new variety of high-stearic high-oleic sunflower oil was studied by pulsed nuclear magnetic resonance (p-NMR), small-angle X-ray scattering (SAXS), and wide-angle X-ray scattering (WAXS) using synchrotron light and differential scanning calorimetry (DSC). Two stearins, hard (HS) and soft (SS), were crystallized in different processing conditions with the aim of obtaining the polymorphic forms required for different industrial applications. Data obtained from p-NMR studies showed that for both stearins, the maximum solid fat content decreased when crystallization temperature (T c ) increased; besides, crystallization rate decreased for slower cooling rate and higher T c . When HS was crystallized at 10 °C/min to 23 °C, it fractionated and two different β′ forms appeared together which was not suitable for processing purposes. SAXS and WAXS patterns indicated that slow cooling (1 or 0.5 °C/min) promoted crystallization of β′1 polymorph and retarded nucleation and growth of β′2 form. Slow cooling also promoted crystallization of β′1 form at two T c : 24 and 25 °C. When SS was kept isothermally at 17 °C for 90 min, three polymorphic forms appeared: α, β′1, and β2. Crystallization of the β2 polymorph was promoted with slow cooling and temperature cycles. DSC results were in agreement with X-ray findings. Selecting the proper thermal treatment, it was possible to obtain the β′1 form for bakery products or the β2 form for chocolate production  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
High-Stearic High-Oleic Sunflower Oil Stearins  
dc.subject
Trans Fat Alternatives  
dc.subject
Cooling Rate  
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Temperature Cycles  
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Synchrotron Radiation Xray Scattering  
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Dsc  
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P-Nmr  
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 Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2016-07-15T17:21:59Z  
dc.journal.volume
8  
dc.journal.number
8  
dc.journal.pagination
1779-1790  
dc.journal.pais
Alemania  
dc.journal.ciudad
Berlin  
dc.description.fil
Fil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina  
dc.description.fil
Fil: Rodríguez Batiller, María Jose. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina  
dc.description.fil
Fil: Rincón Cardona, Jaime A.. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina  
dc.description.fil
Fil: Agudelo Laverde, Lina Marcela. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologia En Polimeros y Nanotecnologia; Argentina  
dc.description.fil
Fil: Martini, Silvana. State University Of Utah; Estados Unidos  
dc.description.fil
Fil: Candal, Roberto Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de Los Materiales, Medioambiente y Energía; Argentina. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina  
dc.journal.title
Food and Bioprocess Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11947-015-1535-7  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1535-7  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-015-1535-7