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Abstract:

To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions were prepared. The six emulsions were formulated with 20 wt% trehalose solution as the aqueous phase, a lipid phase either with no crystalline fat, sunflower seed oil (SFO), or with a crystalline phase, a 40% SFO in high-melting fraction of milk fat (HMF) blend, and sodium caseinate (NaCas), a 50 wt% blend of the palmitic sucrose esters (SE) P-170 and P-1670, or a 50 wt% blend of NaCas/SE as stabilizers. Particle size did not change or it changed only slightly during the freeze thaw or freeze drying process when the fat phase was SFO. However, when a crystalline phase was present, the volume-weighted mean diameter (D 4,3) increased dramatically for SE and NaCas/SE stabilizers. Encapsulation properties were determined by the counteracting effects of particle size and distribution, the presence of crystalline material in the droplets and interactions between interface components, fat phase and trehalose. In addition, retention was less related to emulsion stability. The emulsions selected for this study were stable for at least 30 h which was enough for obtaining a high degree of encapsulation. © AOCS 2007.

Registro:

Documento: Artículo
Título:Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
Autor:Cerdeira, M.; Palazolo, G.G.; Candal, R.J.; Herrera, M.L.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Roque Sáenz Peña 352, 1876 Bernal, Argentina
Instituto de Química Física de Materiales, Ambiente y Energía, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de la Plata, 47 y 116, 1900 La Plata, Argentina
Pabellón de Industrias, Intendente Güiraldes S/N, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Core composition; Crystallization; Droplet size; Emulsifiers; Emulsion stability; Encapsulation efficiency; High melting fraction of milk fat; Sunflower seed oil; Crystallization; Emulsification; Encapsulation; Esters; Melting; Particle size; Stability; Stabilizers (agents); Core composition; Droplet size; Emulsifiers; Emulsion stability; Encapsulation efficiency; Vegetable oils; Helianthus
Año:2007
Volumen:84
Número:6
Página de inicio:523
Página de fin:531
DOI: http://dx.doi.org/10.1007/s11746-007-1073-1
Título revista:JAOCS, Journal of the American Oil Chemists' Society
Título revista abreviado:JAOCS J Am Oil Chem Soc
ISSN:0003021X
CODEN:JJASD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v84_n6_p523_Cerdeira

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Citas:

---------- APA ----------
Cerdeira, M., Palazolo, G.G., Candal, R.J. & Herrera, M.L. (2007) . Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend. JAOCS, Journal of the American Oil Chemists' Society, 84(6), 523-531.
http://dx.doi.org/10.1007/s11746-007-1073-1
---------- CHICAGO ----------
Cerdeira, M., Palazolo, G.G., Candal, R.J., Herrera, M.L. "Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend" . JAOCS, Journal of the American Oil Chemists' Society 84, no. 6 (2007) : 523-531.
http://dx.doi.org/10.1007/s11746-007-1073-1
---------- MLA ----------
Cerdeira, M., Palazolo, G.G., Candal, R.J., Herrera, M.L. "Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend" . JAOCS, Journal of the American Oil Chemists' Society, vol. 84, no. 6, 2007, pp. 523-531.
http://dx.doi.org/10.1007/s11746-007-1073-1
---------- VANCOUVER ----------
Cerdeira, M., Palazolo, G.G., Candal, R.J., Herrera, M.L. Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend. JAOCS J Am Oil Chem Soc. 2007;84(6):523-531.
http://dx.doi.org/10.1007/s11746-007-1073-1