Addition of FHCO hardstock and SMS is responsible for
the improvement in SFC values of the blends richer in canola
oil. Adding crystal templates or additives to the crystallizing
lipids affect the nucleation behavior of the system, which
imparts on the crystallization process [26]. All lipid
modification and the arrangement of the crystals network
influence the physical properties, such as hardness, texture,
melting, rheology, and spreadability [5]. Therefore, changes
in SFC profiles are directly related to the crystallization
events. The higher melting point TAGs in FHCO behave as
templates that induce the development of stable nuclei, thus,
solid particles are formed which act as matrices for crystal
growth. It is also suggested that the SMS provides a slight
increase in the SFC of samples. Masuchi, Grimaldi, &
Kieckbusch [27] reported increments in the solids content of
cocoa butter with added sorbitan monostearate. Chemical
composition and molecular similarities between the hardstock
components and the emulsifier, contribute to intensify
the effects on the crystallization pattern of the lipid systems.
The specific functionality of such structuring elements
depends on their size, shape and molecular interactions [28].
Although a positive action of these additives on SFC was
observed, it is important to complement with a comprehensive
rheological study on these systems
Addition of FHCO hardstock and SMS is responsible forthe improvement in SFC values of the blends richer in canolaoil. Adding crystal templates or additives to the crystallizinglipids affect the nucleation behavior of the system, whichimparts on the crystallization process [26]. All lipidmodification and the arrangement of the crystals networkinfluence the physical properties, such as hardness, texture,melting, rheology, and spreadability [5]. Therefore, changesin SFC profiles are directly related to the crystallizationevents. The higher melting point TAGs in FHCO behave astemplates that induce the development of stable nuclei, thus,solid particles are formed which act as matrices for crystalgrowth. It is also suggested that the SMS provides a slightincrease in the SFC of samples. Masuchi, Grimaldi, &Kieckbusch [27] reported increments in the solids content ofcocoa butter with added sorbitan monostearate. Chemicalcomposition and molecular similarities between the hardstockcomponents and the emulsifier, contribute to intensifythe effects on the crystallization pattern of the lipid systems.The specific functionality of such structuring elementsdepends on their size, shape and molecular interactions [28].Although a positive action of these additives on SFC wasobserved, it is important to complement with a comprehensiverheological study on these systems
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