期刊
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷 90, 期 7, 页码 977-987出版社
SPRINGER
DOI: 10.1007/s11746-013-2244-x
关键词
Crystallization; High intensity ultrasound; Emulsifier; Sugar esters
资金
- Utah State University Agricultural Experiment Station, Utah State University
Crystallization behavior of anhydrous milk fat (AMF) was studied with the addition of 0.025 and 0.05 % lactose monolaurate (LML). The crystallization behavior was studied at low (Delta T = 3 A degrees C) and high supercooling (Delta T = 6 A degrees C). Polarized light microscopy and laser turbidimetry indicated a delay in crystallization on addition of 0.025 % and 0.05 % LML or Tween 20 to AMF. High intensity ultrasound (HIU) was applied to AMF samples with 0.05 % LML and lower supercooling (T (c) = 31 A degrees C; Delta T = 3 A degrees C). HIU application in AMF and AMF + 0.05 % LML induced crystallization (p < 0.05) changing the induction time (tau) at 31 A degrees C from 34.20 +/- A 1.67 min (AMF) and 47.07 +/- A 1.27 min (AMF + 0.05 % LML) to 23.23 +/- A 3.26 min (AMF) and 25.00 +/- A 0.87 min (AMF + 0.05 % LML). Melting enthalpies (Delta H) of AMF were significantly higher (p < 0.05) than the ones observed for AMF + 0.05 % LML when crystallized without HIU, while enthalpy values increased significantly in AMF + 0.05 % LML samples when crystallized with HIU reaching similar values to the ones obtained for AMF without LML. The viscosity of AMF significantly decreased (p < 0.05) on addition of 0.05 % LML and significantly increased on HIU application.
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