Tailoring crystallization and physical properties of palm mid-fraction with  sorbitan tristearate and sucrose stearate

[en] This paper addresses sorbitan and sucrose ester in physical transformations of palm mid-fraction (PMF). Both emulsifiers influenced the crystallization properties of PMF, mainly due to emulsifier solubility, which affects its ability to interfere with the kinetics of solution-mediated phase transformations. DSC results corroborate the polymorphism analysis, indicating that the mechanism and rate of phase transformation depend on the chemical structure and amount of each emulsifier. The addition of sorbitan tristearate (STS) and sucrose stearate (S-370) increased the crystallization speed of the PMF and caused changes in the crystallization behavior. STS favored the β’→β transition, while S-370 stabilized the β’-form. We can conclude that the presence of emulsifiers dis similar to the composition of PMF modified its physical structure, either by increasing the liquid fraction or by reducing molecular motion, facilitating or preventing polymorphic transformations.

Disciplines :

Chemistry

Author, co-author :

Domingues, Maria Aliciane F; Universidade Federal de Sao Carlos > Departamento de Tecnologia Agroindustrial e Socioeconomia Rural, Centro de Ciencias Agrarias

Lomonaco Teodoro Da Silva, Thais ; Université de Liège - ULiège > Département GxABT > SMARTECH

Chiu, Ming CHi

Ribeiro, Ana Paula Badan

Gonçalves, Lireny Aparecida Guaraldo

Language :

English

Title :

Tailoring crystallization and physical properties of palm mid-fraction with sorbitan tristearate and sucrose stearate

Publication date :

2022

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier, Netherlands

Volume :

369

Pages :

130943

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 13 December 2021

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