Using High Intensity Ultrasound as a Tool To Change the Functional Properties of Interesterified Soybean Oil

作者：Ye Yubin; Wagh Ashwini; Martini Silvana^*

来源：Journal of Agricultural and Food Chemistry, 2011, 59(19): 10712-10722.

DOI：10.1021/jf202495b

• High intensity ultrasound
• crystallization
• interesterified soybean oil
• rheology
• hardness
• morphology

High intensity ultrasound (HIU) was used to change the crystallization behavior, generate small crystals, and improve the texture of a low saturated shortening (interesterified soybean oil). Samples were crystallized at different temperatures (26, 28, 30, and 32 degrees C) without and with the application of HIU. Different acoustic power levels (110, 72, 61, 54, and 44 W) were used. Results show that higher acoustic powers had a greater effect on crystal size reduction, induced crystallization, and generated harder, more elastic and viscous materials. These effects were more significant when HIU was applied in the presence of crystals and when the sample was crystallized at 32 degrees C.

• 出版日期2011-10-12