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- W4308413075 abstract "A- A+ The effects of processing conditions and addition of the sucrose esters S-170 and P-170 on crystallization kinetics and polymorphism of cupuassu fat and its fractions obtained at 29, 26, and 24 °C were study by polarized light microscopy, differential scanning calorimetry, and in situ small-angle (SAXS) and wide angle (WAXS) X-ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle or crystallizing them isothermally at different cooling rates. Cupuassu fat and stearin fractions obtained at 26 and 24°C crystallized under the beta’2-form in the conditions selected. beta2-form was obtained after storage at 25 °C for 3 months. Stearin fraction obtained at 29 °C (S-29) had a complex polymorphic behavior. There was a polymorphic transition from α to β’1-form but no transition between β’-forms was observed. They were independent to each other showing fractionation in two different solid solutions. β1-form crystallized after storage forming crystals with a double-layer arrangement and a characteristic morphology. Addition of sucrose esters S-170 and P-170 allow overcoming these drawbacks since they modified polymorphic behavior, allowing crystallizing S-29 in only one β’-form, and also increased S-29’s β2 tendency during storage, improving its suitability for applications in chocolate and coatings" @default.
- W4308413075 created "2022-11-11" @default.
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- W4308413075 date "2022-09-29" @default.
- W4308413075 modified "2023-10-18" @default.
- W4308413075 title "Effects of processing conditions and emulsifiers addition of crystallization kinetics and polymorphism of cupuassu fat and its fractions" @default.
- W4308413075 doi "https://doi.org/10.21748/dcui3885" @default.
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