Crystallization behavior of structured lipids by chemical interesterification of milkfat and sunflower oil

Juliana Neves Rodrigues-Ract; Lucia Nazareth Cotting; Tatyane Pereira Poltronieri; Roberta Claro da Silva; Luiz Antonio Gioielli; Roberta Claro Da Silva

doi:10.1590/s0101-20612010000100038

Crystallization behavior of structured lipids by chemical interesterification of milkfat and sunflower oil

Juliana Neves Rodrigues-Ract
, Lucia Nazareth Cotting
, Tatyane Pereira Poltronieri
, Roberta Claro da Silva
, Luiz Antonio Gioielli
, Roberta Claro Da Silva

Family and Consumer Sciences

Research output: Contribution to journal › Article

Abstract

The aim of this study was to evaluate the crystallization behavior of binary mixtures of milkfat and sunflower oil in different ratios and their respective structured lipids obtained by chemical interesterification. Solid fat content, consistency, softening point and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of sunflower oil and the interesterification changed the milkfat crystallization, through the effect of the dilution and rearrangement of the triacylglycerols. Video files in WMV format were made in order to study the crystallization at 20 °C. The videos made it possible to observe crystal structure formation and they represent a tool of great importance in the fats and oils crystallization research.

Original language	English
Journal	Ciencia e Tecnologia de Alimentos
Volume	30
Issue number	Issue 1
DOIs	https://doi.org/10.1590/s0101-20612010000100038
State	Published - 2010

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10.1590/s0101-20612010000100038

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title = "Crystallization behavior of structured lipids by chemical interesterification of milkfat and sunflower oil",

abstract = "The aim of this study was to evaluate the crystallization behavior of binary mixtures of milkfat and sunflower oil in different ratios and their respective structured lipids obtained by chemical interesterification. Solid fat content, consistency, softening point and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of sunflower oil and the interesterification changed the milkfat crystallization, through the effect of the dilution and rearrangement of the triacylglycerols. Video files in WMV format were made in order to study the crystallization at 20 °C. The videos made it possible to observe crystal structure formation and they represent a tool of great importance in the fats and oils crystallization research.",

author = "Rodrigues-Ract, \{Juliana Neves\} and Cotting, \{Lucia Nazareth\} and Poltronieri, \{Tatyane Pereira\} and \{da Silva\}, \{Roberta Claro\} and Gioielli, \{Luiz Antonio\} and \{Claro Da Silva\}, Roberta",

year = "2010",

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language = "English",

volume = "30",

journal = "Ciencia e Tecnologia de Alimentos",

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T1 - Crystallization behavior of structured lipids by chemical interesterification of milkfat and sunflower oil

AU - Rodrigues-Ract, Juliana Neves

AU - Cotting, Lucia Nazareth

AU - Poltronieri, Tatyane Pereira

AU - da Silva, Roberta Claro

AU - Gioielli, Luiz Antonio

AU - Claro Da Silva, Roberta

PY - 2010

Y1 - 2010

N2 - The aim of this study was to evaluate the crystallization behavior of binary mixtures of milkfat and sunflower oil in different ratios and their respective structured lipids obtained by chemical interesterification. Solid fat content, consistency, softening point and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of sunflower oil and the interesterification changed the milkfat crystallization, through the effect of the dilution and rearrangement of the triacylglycerols. Video files in WMV format were made in order to study the crystallization at 20 °C. The videos made it possible to observe crystal structure formation and they represent a tool of great importance in the fats and oils crystallization research.

AB - The aim of this study was to evaluate the crystallization behavior of binary mixtures of milkfat and sunflower oil in different ratios and their respective structured lipids obtained by chemical interesterification. Solid fat content, consistency, softening point and polarized light microscopy were used to analyze the mixtures before and after interesterification. The addition of sunflower oil and the interesterification changed the milkfat crystallization, through the effect of the dilution and rearrangement of the triacylglycerols. Video files in WMV format were made in order to study the crystallization at 20 °C. The videos made it possible to observe crystal structure formation and they represent a tool of great importance in the fats and oils crystallization research.

UR - https://dx.doi.org/10.1590/s0101-20612010000100038

U2 - 10.1590/s0101-20612010000100038

DO - 10.1590/s0101-20612010000100038

M3 - Article

VL - 30

JO - Ciencia e Tecnologia de Alimentos

JF - Ciencia e Tecnologia de Alimentos

IS - Issue 1

ER -

Crystallization behavior of structured lipids by chemical interesterification of milkfat and sunflower oil

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