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Titolo:
Effects of addition of diacylglycerols on fat crystallization in oil-in-water emulsion
Autore:
Awad, T; Hamada, Y; Sato, K;
Indirizzi:
Hiroshima Univ, Fac Appl Biol Sci, Higashihiroshima, Hiroshima 7398528, Japan Hiroshima Univ Higashihiroshima Hiroshima Japan 7398528 ma 7398528, Japan
Titolo Testata:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
fascicolo: 11, volume: 103, anno: 2001,
pagine: 735 - 741
SICI:
1438-7697(200111)103:11<735:EOAODO>2.0.ZU;2-X
Fonte:
ISI
Lingua:
ENG
Soggetto:
LIQUID DROPLETS; N-HEXADECANE; NUCLEATION; KINETICS; SIZE;
Keywords:
n-hexadecane; diacylglycerol; O/W emulsion; crystallization; template;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
16
Recensione:
Indirizzi per estratti:
Indirizzo: Sato, K Hiroshima Univ, Fac Appl Biol Sci, 1-4-4 Kagamiyama, Higashihiroshima, Hiroshima 7398528, Japan Hiroshima Univ 1-4-4 Kagamiyama Higashihiroshima Hiroshima Japan 7398528
Citazione:
T. Awad et al., "Effects of addition of diacylglycerols on fat crystallization in oil-in-water emulsion", EUR J LIPID, 103(11), 2001, pp. 735-741

Abstract

The effects of addition of diacylglycerols (DAGs) on the crystallization behavior of n-hexadecane dispersed in oil-in-water emulsion (oil 20% and water 80%, v/v) were studied by differential scanning calorimetry (DSC) and ultrasonic velocity measurement. In an attempt to modify the crystallization rate of n-hexadecane, five DAGs having the fatty acid moieties of behenic (DAB), stearic (DAS), palmitic (DAP), lauric (DAL) and oleic acid (DAO) wereadded to n-hexadecane, which was mixed with water and Tween 20 for emulsification. The DSC study showed that the addition of DAB, DAS or DAP (1.0 wt-% with respect to n-hexadecane) increased the crystallization temperature (Tc) of a n-hexadecane/water emulsion from 3 degreesC (without DAG) to 8 degreesC, whereas the addition of DAL and DAO showed no effect. The ultrasonicvelocity measurement also revealed that the addition of DAGs resulted in increasing the Tc of n-hexadecane in O/W emulsion. These effects were discussed by taking into account the formation of molecular aggregates at the interface due to the addition of DAGs, which act as a template for crystallization of n-hexadecane. The template-assisted crystallization depends on the structure of the fatty acid chains present in the DAG: the longer the fattyacid moiety of DAG, the more is the crystallization of n-hexadecane in O/Wemulsion accelerated.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 31/03/20 alle ore 09:45:39