Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil |
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| Authors: | Ye Yubin Wagh Ashwini Martini Silvana |
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| Institution: | Department of Nutrition, Dietetics, and Food Sciences, Utah State University , 8700 Old Main Hill, Logan, Utah, 84322-8700, USA. |
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| Abstract: | 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 °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 °C. |
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