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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

Maria Aliciane Fontenele DominguesCentro de Ciências da Natureza (CCN), Federal University of São Carlos, Buri, BrazilCorrespondence[email protected]

Thais Lomonaco Teodoro Da SilvaDepartment of Food Technology, University of Campinas, Campinas, Brazil

Ana Paula Badan RibeiroDepartment of Food Technology, University of Campinas, Campinas, Brazil

Ming Chih ChiuDepartment of Food Technology, University of Campinas, Campinas, Brazil

Lireny Aparecida Guaraldo GonçalvesDepartment of Food Technology, University of Campinas, Campinas, Brazil

Pages 618-632 | Received 01 Aug 2017, Accepted 09 Feb 2018, Published online: 04 May 2018

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https://doi.org/10.1080/10942912.2018.1440237
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Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Junwei Wang, Mouming Zhao, Siming Zhu & Qiangzhong Zhao. (2024) Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties. Food Hydrocolloids 146, pages 109183.
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Maria Aliciane Fontenele Domingues, Beatriz Delgado Paulo, Thaís L. Teodoro da Silva & Ana Paula Badan Ribeiro. (2023) Physical properties of cocoa butter: effect of sucrose esters on oil migration. International Journal of Food Science & Technology 58:11, pages 6059-6067.
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Pengkai Xie, Jun Jin, Hua Xu, Daohai Wang, Shiqi Fu, Qinyuan Fan, Ziwei Gao, Yuhang Chen, Qingzhe Jin & Xingguo Wang. (2023) Effects of sucrose esters on whipping capabilities of aerated emulsions. Food Hydrocolloids 144, pages 108933.
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Junze Han, Dongying Yang, Hong Zhang, Yanlan Bi & Xuebing Xu. (2023) Effects of branched‐chain fatty acid triacylglycerols on the crystallization of palm oil‐based blends. Journal of the American Oil Chemists' Society.
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Thais Lomonaco Teodoro da Silva, Vincent Baeten & Sabine Danthine. (2023) Modifying sucrose esters oleogels properties using different structuration routes. Food Chemistry 405, pages 134927.
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Maria Aliciane Fontenele Domingues, Thaís Lomonaco T. da Silva, Ming Chih Chiu, Ana Paula Badan Ribeiro & Lireny A. Guaraldo Gonçalves. (2022) Tailoring crystallization and physical properties of palm mid-fraction with sorbitan tristearate and sucrose stearate. Food Chemistry 369, pages 130943.
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Shi‐Cheng Tong, Teck‐Kim Tang & Yee‐Ying Lee. (2021) A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents. European Journal of Lipid Science and Technology 123:12.
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Pranati Das, Dilshad Qureshi, Swatilekha Paul, Biswaranjan Mohanty, Arfat Anis, Sarika Verma, Sławomir Wilczyński & Kunal Pal. (2021) Effect of sorbitan monopalmitate on the polymorphic transitions and physicochemical properties of mango butter. Food Chemistry 347, pages 128987.
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Di Zeng, Yongjian Cai, Tongxun Liu, Lihua Huang, Pingli Liu, Mouming Zhao & Qiangzhong Zhao. (2021) Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream. Food Hydrocolloids 113, pages 106541.
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Siou Pei Ng, Yih Phing Khor, Hong Kwong Lim, Oi Ming Lai, Yong Wang, Yonghua Wang & Chin Ping Tan. (2021) Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation. Processes 9:4, pages 604.
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Natália Aparecida Mello, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro & Juliano Lemos Bicas. (2020) Effect of Limonene on Modulation of Palm Stearin Crystallization. Food Biophysics 16:1, pages 1-14.
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Janjira Tangsanthatkun, Thunchanok Sonprasert & Sopark Sonwai. (2021) The Effect of Polyglycerol Esters of Fatty Acids on the Crystallization of Palm Olein. Journal of Oleo Science 70:3, pages 309-319.
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Yayoi Miyagawa, Hironori Nagamizu, Takenobu Ogawa & Shuji Adachi. (2021) Phase behavior of a binary mixture of rapeseed and soybean oils. Food Science and Technology Research 27:1, pages 43-48.
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Natália Aparecida Mello, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro & Juliano Lemos Bicas. (2020) The effects of limonene on the crystallization of palm oil. LWT 133, pages 110079.
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Dilshad Qureshi, Haladhar Behera, Arfat Anis, Doman Kim & Kunal Pal. (2020) Effect of polyglycerol polyricinoleate on the polymorphic transitions and physicochemical properties of mango butter. Food Chemistry 323, pages 126834.
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Viet Nguyen, Tom Rimaux, Vinh Truong, Koen Dewettinck & Filip Van Bockstaele. (2019) Granular Crystals in Palm Oil Based Shortening/Margarine: A Review. Crystal Growth & Design 20:2, pages 1363-1372.
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Janjira Tangsanthatkun & Sopark Sonwai. (2019) Crystallisation of palm olein under the influence of sucrose esters. International Journal of Food Science & Technology 54:11, pages 3032-3041.
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Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

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Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

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