Crystallization of waxes in sunflowerseed oil: Effects of an inhibitor |
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| Authors: | S. Petruccelli M. C. Añón |
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| Affiliation: | (1) Centro de Investigación y Desarrollo en Criotecnologia de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina;(2) Centro de Investigación y Desarrollo en Criotecnologia de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 116, 1900 La Plata, Argentina |
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| Abstract: | The mechanism of action of a commercial inhibitor on the crystallization of waxes present in sunflowerseed oil was analyzed. The results showed the inhibitor favored nucleation, leading to a decrease in the amount of waxes available for the growth of the crystals already formed. The inhibitor decreased the crystal size, increased the number of crystals and possibly caused slower crystallization of waxes. |
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| Keywords: | Crystallization inhibitor sunflower waxes |
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