Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends

Document Type

Article

Journal/Book Title/Conference

Journal of Agricultural and Food Chemistry

Volume

51

Issue

22

Publisher

American Chemical Society

Publication Date

9-18-2003

First Page

6550

Last Page

6557

Abstract

The effects of addition of the sucrose esters (SE) P-1670, P-170, and S-170 to a high-melting fraction of milk fat (HMF) and its blends with sunflower oil (SFO) on nucleation and growth were studied by laser polarized light turbidimetry and polarized light microscopy (PLM). The three SE delayed nucleation of HMF at the temperatures selected. P-1670 did not modify average crystal size after 3 h at crystallization temperature (Tc) or crystal size distribution and modified crystallization kinetics only slightly. P-170 and S-170, however, markedly diminished crystal size and narrowed crystal size distribution. Activation free energies of nucleation at equivalent supercooling, calculated using the Fisher−Turnbull equation, significantly increased with addition of SE. According to these results, among the mechanisms described in the literature for fats or emulsions, the cocrystallization hypothesis is the one that better described the effects of sucrose esters on crystallization behavior in these systems.

This document is currently not available here.

Share

COinS