Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization

Induction Periods for Lipid Crystallization of Various Vegetable Oils

“…For all the tested oils, good reproducibility was confirmed for the DSC curves during temperature-descending and raising processes. Figure 1 shows the temperature changes for rapeseed oil stored at different temperatures, identified in our previous study 15 . A temperature rise due to lipid crystallization was observed after a certain period had elapsed from the beginning of isothermal storage.…”

“…The induction period for lipid crystallization was measured according to our previous method 15 . Briefly, oil about 10 mL was poured into a glass cylindrical tube 18 mmφ, 90 mm with a K-type thermocouple, AD-1214 accuracy; 3 50 to 0 , A & D, Tokyo, Japan installed in the center, and was kept in a thermostatic chamber, DO-300FA As One, Osaka at 30 for 2 h or longer.…”

Analysis of Nonisothermal Crystallization of Rapeseed Oil by Deconvolution of Differential Scanning Calorimetry Curve

“…When the peak top temperatures of peaks 1 through 3 were extrapolated to a cooling rate of 0 /min, all the peaks intersected the vertical axis at approximately 30 . However, rapeseed oil crystallized even during isothermal storage at 20 or higher 13,27,28 . These facts suggest that the phenomena occurring at the slow cooling rate were significantly different from those occurring during the isothermal storage.…”

“…Such a temperature dependence was specific to peak 1, and it was not recognized in other peaks. The crystallization behavior of rapeseed oil kept isothermally at 17 or lower was previously investigated 13,27,28 . The induction period for crystallization did not simply shorten as the storage temperature decreased, but it showed a unique behavior of extending at approximately 23 .…”

Crystallization kinetics of safflower and olive oils during low-temperature storage

“…We previously studied the crystallization behavior of rapeseed oil, which is a vegetable oil with a low melting point, particularly the time required for crystallization during isothermal storage, or the induction period of crystallization. In that study, stress measurement, temperature measurement, and differential scanning calorimetry (DSC) analysis revealed that several hours to half a day were required for complete crystallization during the isothermal storage of rapeseed oil at low temperatures (Miyagawa et al, 2015;Miyagawa et al, 2016). X-ray structural analysis showed minute structural changes during the induction period for crystallization and the crystalline polymorphism after crystallization (Miyagawa et al, 2017).…”