Effect of processing conditions on microstructure of milk fat fraction/sunflower oil blends

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 11, 2002, Pages 1063-1068

  Martini, S ^a   Herrera, M L ^a   Hartel, R W ^b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cooling rate; Crystal morphology; Crystal size distribution; Dynamic and static crystallization conditions; High melting milk fat fraction; Polarized light microscopy; Sunflower oil

Indexed keywords

CRYSTALLIZATION; DAIRY PRODUCTS; LIGHT POLARIZATION; MICROSTRUCTURE; OPTICAL MICROSCOPY; SINGLE CRYSTALS;

SUNFLOWER OIL BLENDS;

VEGETABLE OILS;

HELIANTHUS;

EID: 0036852551     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0604-5     Document Type: Article

References (12)

1. Garside, J., General Principles of Crystallization, in Food Structure and Behavior, edited by J.M.V. Blanshard and P. Lillford, Academic Press, London, 1987, pp. 35-49.
2. Hartel, R.W., Crystallization in Foods, Aspen, Gaithersburg, MD, 2001.
3. Wright, A.J., S.S. Narine, and A.G. Marangoni, Comparison of Experimental Techniques Used in Lipid Crystallization Studies, J. Am. Oil Chem. Soc. 77:1239-1242 (2000).
4. Marangoni, A.G., and D. Rousseau, Is Plastic Fat Rheology Governed by the Fractal Nature of the Fat Crystal Network? Ibid. 73:991-994 (1996).
5. Larsson, K., Lipids in the Solid State, in Lipids: Molecular Organization, Physical Functions and Technical Applications, Oily Press, Glasgow, Scotland, 1994, pp. 7-45.
6. Kellens, M., W. Meeussen, and H. Reynaers, Crystallization and Phase Transition Studies of Tripalmitin, Chem. Phys. Lipids 55:163-178 (1990).
7. Kellens, M., W. Meeussen, C. Riekel, and H. Reynaers, Time-Resolved X-Ray Diffraction Studies of the Polymorphic Behavior of Tripalmitin Using Synchrotron Radiation, Ibid. 52:79-98 (1990).
8. Kellens, M., W. Meeussen, and H. Reynaers, Study of the Polymorphism and the Crystallization Kinetics of Tripalmitin: A Microscopic Approach, J. Am. Oil Chem. Soc. 69:906-911 (1992).
9. Herrera, M.L., Crystallization Behavior of Hydrogenated Sunflowerseed Oil: Kinetics and Polymorphism, Ibid. 71:1255-1260 (1994).
10. Grall, D.S., and R.W. Hartel, Kinetics of Butterfat Crystallization, Ibid. 69:741-747 (1992).
11. Herrera, M.L., and R.W. Hartel, Effect of Processing Conditions on Crystallization Kinetics of a Milk Fat Model System, Ibid. 77:1177-1187 (2000).
12. Martini, S., M.L. Herrera, and R.W. Hartel, Effect of Cooling Rate on Crystallization Behavior of Milk Fat Fraction/Sunflower Oil Blends, J. Am. Oil Chem. Soc. 79:1055-1062 (2002).