Effect of Sucrose Esters on Isothermal Crystallization and Rheological Behaviors of Blends of High-Melting Milk Fat Fraction and Sunflower Oil
Journal of Food Science
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.
Puppo, M.C., Martini, S., Hartel, R.W. and Herrera, M.L. 2002. Effect of Sucrose Esters on Isothermal Crystallization and Rheological Behaviors of Blends of High-Melting Milk Fat Fraction and Sunflower Oil. Journal of Food Science 67:3419-3426 (Impact Factor: 1.489)