Nucleation Behavior of Blended High-Melting Fractions of Milk Fat as Affected by Emulsifiers
European Journal of Lipid Science and Technology
The effect of highly hydrophobic emulsifiers, the palmitic sucrose ester P-170 (hydrophilic/lipophilic balance (HLB) = 1.0), the stearic sucrose ester S-170 (HLB = 1.0), the polyglycerol ester decaglycerol decastearate DAS 7S (HLB = 3.7) and the polyglycerol ester decaglycerol dodecabehenate DDB 750 (HLB = 2.6), on the nucleation of a high melting point milk fat fraction (HMF) and its blends with sunflower oil (SFO) was investigated by polarized laser light turbidimetry, X-ray diffractometry and polarized light microscopy (PLM). Addition of polyglycerol esters accelerated nucleation, giving shorter induction times for the same supercooling. On the contrary, sucrose esters inhibited nucleation since induction times were elongated in all conditions selected. Addition of emulsifiers modified the polymorphic behavior in the blends with SFO. The β' form was promoted especially with the addition of S-170. DAS 7S and DDB 750 promoted crystallization. PLM images showed many small crystals that did not appear in HMF images. Addition of P-170 and S-170 delayed nucleation and inhibited crystal growth. Crystals were notoriously smaller than the ones that appeared in HMF images. The Fisher–Turnbull model was used to calculate activation free energies of nucleation. In all cases, sucrose esters elevated the energy barrier for nucleation. Polyglycerol esters, however, if they had an effect on the energy barrier, lowered the values.
Cerderia, M., Pastore, V., Vera, L., Martini, S., Candal, R.J. and Herrera, M.L. 2005. Nucleation Behavior of Blended High-Melting Fractions of Milk Fat as Affected by Emulsifiers. European Journal of Lipid Science and Technology 107:12 877-885 (Impact Factor: 1.490)