Sorbitan and sucrose esters as modifiers of the solidification properties of zero trans fats

LWT

Volumn 62, Issue 1, 2015, Pages 122-130

  Fontenele Domingues, Maria Aliciane ^a   Badan Ribeiro, Ana Paula ^a   Chiu, Ming Chih ^a   Gonçalves, Lireny Aparecida Guaraldo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Consistency; Crystallization process; Scanning electron microscopy; Sorbitan and sucrose esters; Zero trans fat

Indexed keywords

BLENDING; ESTERS; FRACTAL DIMENSION; HYDROGENATION; SCANNING ELECTRON MICROSCOPY; SUGAR (SUCROSE); THREE DIMENSIONAL COMPUTER GRAPHICS; VISUALIZATION;

CHEMICAL INTERESTERIFICATION; CONSISTENCY; CRYSTALLINE NETWORKS; CRYSTALLIZATION PROCESS; CRYSTALLIZATION PROPERTIES; SOLID FAT CONTENT; SUCROSE ESTERS; TRANS FATS;

SOYBEAN OIL;

GLYCINE MAX;

EID: 84923118445     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.008     Document Type: Article

References (25)

1. Antoniosi Filho N.R., Mendes O.L., Lanças F.M. Computer prediction of triacylglycerol composition of vegetable oils by HRGC. Chromatographia 1995, 40(9-10):557-562.
2. AOCS Official methods and recommended practices of the American Oil Chemists' Society 2009, American Oil Chemist's Society, USA.
3. Faergemand M., Krog N., Gaonkar A.G., McPherson A. Interactions of emulsifiers with other components in foods. Ingredient interactions: Effects on food quality 2006, 389-421. 2nd ed.
4. Garbolino C., Bartoccini M., Flöter E. The influence of emulsifiers on the crystallisation behaviour of a palm oil-based blend. European Journal of Lipid Science and Technology 2005, 107(9):616-626.
5. Garti N., Yano J. The roles of emulsifiers in fat crystallization. Crystallization processes in fat and lipid systems 2001, 211-250. Marcel Dekker Inc, New York, US. N. Gartin, K. Sato (Eds.).
6. Hartman L., Lago R. Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice 1973, 22:475-476.
7. Karabulut I., Turan S., Ergin G. Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends. European Food Research and Technology 2004, 218(3):224-229.
8. Litwinenko J.W., Singh A.P., Marangoni A.G. Effects of glycerol and Tween 60 on the crystallization behavior, mechanical properties, and microstructure of a plastic fat. Crystal Growth & Design 2004, 4(1):161-168.
9. Liu Y., Meng Z., Zhang F., Shan L., Wang X. Influence of lipid composition, crystallization behavior and microstructure on hardness of palm oil-based margarines. European Food Research and Technology 2010, 230(5):759-767.
10. Lo Y.C., Handel A.P. Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils. Journal of the American Oil Chemists' Society 1983, 60(4):815-818.
11. Márquez-Ruiz G., Jorge N., Martín-Polvillo M., Dobarganes M.C. Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard. Journal of Chromatography A 1996, 749(1):55-60.
12. Metin S., Hartel R.W. Crystallization of fats and oils. Bailey's industrial oil and fat products 2005, 560. Wiley-Interscience.
13. Miskandar M.S., Man Y.C., Rahman R.A., Aini I., Yusoff M.S.A. Effects of emulsifiers on crystal behavior of palm oil blends on slow crystallization. Journal of Food Lipids 2007, 14(1):1-18.
14. Reyes-Hernández J., Dibildox-Alvarado E., Charó-Alonso M.A., Toro-Vazquez J.F. Physicochemical and rheological properties of crystallized blends containing trans-free and partially hydrogenated soybean oil. Journal of the American Oil Chemists' Society 2007, 84(12):1081-1093.
15. Ribeiro A.P.B., Grimaldi R., Gioielli L.A., Gonçalves L.A. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International 2009, 42(3):401-410.
16. Rodrigues J.N., Gioielli L.A., Anton C. Propriedades físicas de lipídios estruturados obtidos de misturas de gordura do leite e óleo de milho. Ciência e Tecnologia de Alimentos 2003, 23(2):226-233.
17. Rousseau D., Hill A.R., Marangoni A.G. Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism. Journal of the American Oil Chemists' Society 1996, 73(8):973-981.
18. Sangwal K. Additives and crystallization processes in industries. Additives and crystallization processes: From fundamentals to applications 2007, 319-379. John Wiley & Sons, Ltd, Chichester, UK.
19. Sato K., Ueno S. Crystallization, transformation and microstructures of polymorphic fats in colloidal dispersion states. Current Opinion in Colloid & Interface Science 2011, 16(5):384-390.
20. Smith K.W., Bhaggan K., Talbot G., van Malssen K.F. Crystallization of fats: influence of minor components and additives. Journal of the American Oil Chemists' Society 2011, 88(8):1085-1101.
21. Tang D., Marangoni A.G. Quantitative study on the microstructure of colloidal fat crystal networks and fractal dimensions. Advances in Colloid and Interface Science 2006, 128:257-265.
22. Timms R.E. Confectionery fats handbook: Properties, production and application 2003, 441. The Oily Press.
23. 13C nuclear magnetic resonance spectroscopy to study the triglyceride fraction of vegetable oils. Recent research developments in oil chemistry 1998, 189-202.
24. 13C nuclear magnetic resonance spectroscopy to check 1, 3-random, 2-random pattern of fatty acid distribution in olive oil triacylglycerols. Spectroscopy: An International Journal 2005, 19(2):109-117.
25. Wright A.J., Scanlon M.G., Hartel R.W., Marangoni A.G. Rheological properties of milkfat and butter. Journal of Food Science 2001, 66(8):1056-1071.