Two commercial emulsifiers (EM1 and EM2), containing predominantly monoacylglycerols (MAGs), were added in proportiond of 1.0 and 3.0% (w/w) to coconut oil and palm olein. EM1 consisted of approximately 90% MAGs, whereas EM2 consisted of approximately 50% MAGs. The crystallization behavior of these systems was evaluated by differential scanning calorimetry (DSC) and microscopy under polarized light. On the basis of DSC results, it was clear that the addition of EM2 accelerated the crystallization of coconut oil and delayed the crystallization of palm olein. In both oils EM2 addition led to the formation of smaller spherulites, and these effects improved the possibilities for using these fats as ingredients. In coconut oil the spherulites were maintained even at higher temperatures (20 °C). The addition of EM1 to coconut oil changed the crystallization pattern. In palm olein, the addition of 3.0% (w/w) of this emulsifier altered the pattern of crystallization of this fat.
The objective of this study was to investigate the effects of adding monoacylglycerols (MAGs) to triacylglycerols (TAGs) on the crystallisation properties in a fat system. Differential scanning calorimetry (DSC) and polarised light microscopy (PLM) methods were used for the analysis. Different MAGs (monoolein-O, monopalmitin-P, and monolaurin-L) were added at 1, 3, and 5% (w/w) to TAG samples, namely (triolein-OOO, tripalmitin-PPP, and tristearin-SSS). DSC results showed that the addition of MAGs changed the crystallisation of the TAGs (PPP, SSS, and OOO). The same MAG may exhibit different behaviours (induction or retardation of crystallisation) depending on the proportion added. The addition of 5% (w/w) of MAG to TAG (PPP and SSS) delayed the crystallisation process, while the best proportion of added MAGs to promote crystallisation was 3% (w/w).
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