| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6397861 | Food Research International | 2014 | 10 Pages |
Abstract
The microstructure, as observed under polarized light, changed from small crystals for the CFB to needles for mixtures with 10% SMS, to spherulites for mixtures with 50% SMS, to clusters for mixtures containing between 80 and 100% SMS. Cryo-TEM showed nanoplatelet formation for the CFB and nano-blobs for SMS. The storage modulus (Gâ²) for mixtures containing 25% SMS decreased from Gâ²Â = 1.72 107 ± 4.60 106 Pa at 20 °C to Gâ²Â = 3.24 105 ± 2.15 104 Pa at 40 °C. Thus, SMS addition to confectionery fats can provide heat resistance to the CFB.
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Authors
Fernanda Peyronel, Alejandro G. Marangoni,