Physical properties of shortenings with low‐trans fatty acids as affected by emulsifiers and storage conditions

Martini, Silvana; Herrera, M. L.

doi:10.1002/ejlt.200700196

Cited by 32 publications

(26 citation statements)

References 22 publications

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“…The Tonset value was lower for the SMLa A, SMLa B, and SMLa C fats than for the control fat (Table 4). This crystallization delay can be a result of the difficulties in packaging TAGs because of the differences in the chemical structure of the industrial emulsifiers such as the chain length of the esterified FA and number of esterified FAs in the glycerol molecule [6,7,25].…”

Section: Effect Of Smla On the Thermal Behavior Of Fatsmentioning

confidence: 99%

“…Emulsifiers are additives that are used for various purposes in the production of processed foods, such as improving the texture, volume, aeration, and homogeneity of the products [4]. Previous studies have demonstrated that emulsifiers modify the process of fat crystallization by changing the crystal habit and impeding undesirable polymorphic transitions [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

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Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans‐fat from soybeans

Ming

Gonçalves

2015

Euro J Lipid Sci & Tech

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Soybean-based zero trans-fats have been widely used in the production of fat products as an alternative to hydrogenated fats. Recent studies have shown the use of emulsifiers to modify fat crystallization and texture. The main aim of this study was to evaluate the effect of the addition of industrial sorbitan monolaurate (SMLa; from different suppliers) to soybean-based interesterified fat (SIF). The samples were classified as follows: SIF without the addition of SMLa (control) and SIF with 0.5% SMLa A, 0.5% SMLa B, and 0.5% SMLa C. All samples were evaluated based on the following parameters: solid-fat content, isothermal crystallization, thermal behavior, and consistency. The results showed that the addition of SMLa influenced the fat crystallization mechanism and texture. In addition, the effects of emulsifiers from different suppliers varied in their intensity. The SMLa B fat was consistent at 15°C. The differences in the results for the analyzed parameters depending on the source may be related to a deviation in the sorbitan ester composition, which may be caused by differences in the chain lengths of the esterified fatty acids and the relative amounts of sorbitan mono-, di-, and tri-esters in the sorbitan molecule.Practical applications: Additives can have a significant effect on the crystallization of fat. It is shown that the effects of industrial emulsifiers from different suppliers vary.

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Section: Effect Of Smla On the Thermal Behavior Of Fatsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans‐fat from soybeans

Ming

Gonçalves

2015

Euro J Lipid Sci & Tech

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“…Other emulsifiers can be used in the stabilization of structured nanosized systems such as: monoglycerides of hydrogenated palm oil (Martini and Herrera, 2008), Tween 20 (Xin et al 2013) and Gelucires (Shimpi et al 2009;Tsai et al 2012) …”

Section: • Poloxamer 188 Is a Nonionic Surfactant With Hlb Number ~29mentioning

confidence: 99%

Food Nanoscience and Nanotechnology

Hernández‐Sánchez¹,

Fidel²,

Gutiérrez-Ĺopez³

2015

Food Engineering Series

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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper PrefaceFood nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics.Understanding fundamentals of food nanotechnology represents a huge challenge for universities, industries and the public sector. The complex mechanisms involved in the research, development, production and legislation of food nanoproducts are studied under multi-and inter-disciplinary scopes. Bearing this in mind, this book was conceived.This book aims to contribute to basic and applied knowledge on these fields by presenting recent advances in selected topics of food nanoscience and nanotechnology, and is divided into a total of 17 chapters. The first chapter presents an overview to the field; the following chapter discusses general techniques for studying foodrelated nanomaterials, followed by six chapters on specific techniques for preparing food nanomaterials while the next contribution on dispersed systems illustrates this important and vast field. The book continues with three chapters on food nanocomposites, including those for packing purposes, and two chapters on advanced aspects of food nan...

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“…In an attempt to further understand these interactions, we conducted a study to evaluate the effect of different emulsifiers on the physical properties of shortenings with different chemical compositions and therefore different melting points. The effect of storage conditions was also analyzed and discussed (7). Some of our results are described below.…”

Section: Effect Of Emulsifiers On the Crystallization Behavior Of Lipidsmentioning

confidence: 99%

Effect of emulsifiers on shortenings

Martini

Herrera

2008

Lipid Technology

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The quality of a shortening depends on its physicochemical characteristics. These include amount of solids, texture and melting behavior, among others. The type of shortening, the processing and storage conditions strongly affect these characteristics. Different strategies can be used to formulate shortenings with low trans fatty acids content while maintaining their physicochemical characteristics. This article describes some of these strategies and aims to provide information about the different variables that need to be controlled to obtain a high quality shortening.

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Physical properties of shortenings with low‐trans fatty acids as affected by emulsifiers and storage conditions

Cited by 32 publications

References 22 publications

Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans‐fat from soybeans

Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans‐fat from soybeans

Food Nanoscience and Nanotechnology

Effect of emulsifiers on shortenings

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