In situ observation of transformation pathways of polymorphic forms of 1,3-dipalmitoyl-2-oleoyl glycerol (POP) examined with synchrotron radiation X-ray diffraction and DSC

Abstract

In situ observation of transformation pathways of polymorphic forms of 1,3-dipalmitoyl-2-oleoyl glycerol (POP) examined with synchrotron radiation X-ray diffraction and DSC3

Promotional Effects of New Types of Additives on Fat Crystallization

“…This is because the rate of nucleation of the β form is higher than that of the β form 31 . Such a relationship was experimentally confirmed for 1,3-dioleoyl-2-palmitoyl glycerol OPO 32 , 1,3-dipalmitoyl-2-oleoyl glycerol POP 33 , and trioleoylglycerol OOO and 1,2-dioleoyl-3-linoleoyl-rac-glycerol OOL 34 . Because of the T-J relationship as shown in Fig.…”

Physical properties of fats in food

“…This property was observed for the polymorphic transformation in SOS . The effects of heating rates on the polymorphic transformation on the transformation pathways, either through solid-state or melt-mediation, were observed for POP polymorphs (Bayes-Garcia et al, 2013a).…”

“…This behaviour was measured with precision for tripalmitoyl glycerol (PPP) (Sato and Kuroda, 1987) and for the other fat crystals (Blaurock, 1999 analysis also showed polymorph-dependent crystallisation kinetics of various natural fats (Foubert et al, 2008). DSC and a synchrotron radiation X-ray diffraction study of POP clearly measured the polymorph-dependent crystallisation rates of OPO, POP, OOO and OOL (L: linoleic) (Bayes-Garcia et al, 2011, 2013a.…”

α-Melt Structure of l,3-Dipahnitoyl-2-oleoyl-sn-glycerol (POP) under a Thermal Thawing Process Studied by Infrared Spectroscopy

“…[17][18][19][20][21] Concerning the POP, recently, its various transformation pathways of the polymorphic forms has been reported based on synchrotron radiation XRD and DSC. 22 However, the local structures in its melt still remain unclear.…”