Crystallization behavior of high stearic high oleic sunflower oil stearins
Document Type
Article
Journal/Book Title/Conference
Journal of the American Oil Chemists' Society
Publisher
Springer Verlag
Publication Date
8-24-2013
Abstract
Soft (SS) and hard (HS) stearins obtained from high-oleic high-stearic sunflower oil were isothermally crystallized under dynamic (with agitation) and static conditions at 16, 17, 18, 19, and 20 °C and 24, 25, 26, 27, and 28 °C, respectively. Both fractions crystallized under the α-form at early stages of crystallization for all temperatures (T c) tested. Polymorphic behavior strongly changed with T c and shear conditions for both fractions. SS fractions were characterized by α, β2 and/or β1 polymorphs at lower T c and β1 crystals at higher T c when crystallized under dynamic conditions, while this same fat system was characterized by β2′ crystals at lower T c and β2 at higher T c under static conditions. HS samples were mainly characterized by α and β2 crystals at lower T c and α and β1 crystals at higher T c when crystallized under dynamic conditions; while the same fat was characterized by β1′ crystals when crystallized at lower T c and α when crystallized at higher T c under static conditions after 90 min at T c. These different polymorphic behaviors, in combination with the different processing and tempering temperatures are translated in specific textural behavior of the samples.
Recommended Citation
Martini, S., Rincón Cardona, J. A., Ye*, Y., Tan#, C.Y., Candal, R. and Herrera, M.L. Crystallization behavior of high stearic high oleic sunflower oil stearins. Submitted to the Journal of the American Oil Chemists’ Society (Accepted, August 2013) – doi: 10.1007/s11746-013-2329-6
Comments
* indicates graduate students; # indicates undergraduate students mentored