Title

Effect of Sucrose Esters on Isothermal Crystallization and Rheological Behaviors of Blends of High-Melting Milk Fat Fraction and Sunflower Oil

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

67

Issue

9

Publisher

Wiley-Blackwell

Publication Date

11-1-2002

First Page

3419

Last Page

3426

DOI

10.1111/j.1365-2621.2002.tb09600.x

Abstract

Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (t) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a stronger structure that could be noticed as higher yield point.

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