Please use this identifier to cite or link to this item:
Type: Artigo
Title: Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate
Author: Domingues, Maria Aliciane Fontenele
Silva, Thais Lomonaco Teodoro da
Ribeiro, Ana Paula Badan
Chiu, Ming Chih
Gonçalves, Lireny Aparecida Guaraldo
Abstract: The formation and stabilization of fat crystals in palm oil (PO) by the templating effects of sorbitan tristearate (STS) and sucrose stearate (S-370) were examined. We observed that the crystallization mechanism occurred via heterogeneous nucleation, which was induced by co-crystallization or seeding, after the addition of STS or S-370, respectively. Overall, both emulsifiers, STS and S-370, caused an increase in the hardness of PO, which was related to changes in the microstructure. In addition, the intensity of this effect was shown to be dependent on the emulsifiers concentration. In differential scanning calorimetry analysis, S-370 proved to be associated predominantly to the crystallization of high-melting triacylglycerols (TAGs), while STS showed to actuate the crystallization of high and low-melting TAGs. Moreover, the addition of STS improved the polymorphic stability of the PO, while the use of S-370 resulted in a soft texture at lower temperatures
Subject: Semeadura
Óleo de palmeira
Country: Estados Unidos
Editor: Taylor & Francis
Rights: Aberto
Identifier DOI: 10.1080/10942912.2018.1440237
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000431557500004.pdf2.65 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.