Polymorphic Behavior of Palm Oil and Modified Palm Oils.

Ishikawa, Hidetoshi; Shiota, Makoto; Murakami, Mototake; Nakajima, Ichiro

doi:10.3136/fsti9596t9798.3.77

Cited by 6 publications

(12 citation statements)

References 17 publications

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“…An additional peak appeared at 43.4 Å, which was related to the α-to-β′ transition. [42] Both LF35 and LF40 showed a faster transition from the α to β′ form, presumably due to the higher content of highmelting TAGs. The final SAXD and WAXD peaks showed β′ crystals (3.9, 4.2, 4.4, and 43.4 Å) and β (4.6 Å) forms, with the β′ form being dominant.…”

Section: Polymorphismmentioning

confidence: 93%

“…The long spacing associated with the α polymorph of high-melting PS has been previously reported at 46 Å, with those of PPP, PPS/PSP, PSS/SPS, and SSS α crystals at 46.8, 47.6/46.7, 48.5/49.2, and 50.6 Å, respectively. [42,43] At the same temperature, a PS WAXD diffraction peak appeared at 4.18 Å (Fig. 5(d)), corresponding to the formation of α crystals in PO and its fractions.…”

Section: Polymorphismmentioning

confidence: 93%

“…Along with the peak at 4.18 Å slightly shifting to 4.2 Å, the dominant SAXD peak shifted to 42.6 Å, demonstrating the transition from α to β' crystals. [42,44] At about the same temperature, a weak β polymorph peak emerged at 4.6 Å, which was associated with the presence of tripalmitin. [42] These results suggested that there was a polymorphic transition from the α form toward a mixture of β' and β crystals as the temperature was lowered.…”

Section: Polymorphismmentioning

confidence: 96%

“…[42,44] At about the same temperature, a weak β polymorph peak emerged at 4.6 Å, which was associated with the presence of tripalmitin. [42] These results suggested that there was a polymorphic transition from the α form toward a mixture of β' and β crystals as the temperature was lowered. [45] No change in diffraction patterns occurred during the ensuing isothermal crystallization at 10°C.…”

Section: Polymorphismmentioning

confidence: 96%

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Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong

Tan

Sonwai

et al. 2018

International Journal of Food Properties

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Palm stearin (PS) is an extensively used trans-free hardstock. Depending on process parameters, fractions with unique compositions, hardness, and solid fat content can be tailored toward specific applications. In this work, the composition and crystallization of PS fractionated with acetone at 30°C, 35°C, or 40°C into various liquid (LF) and solid (SF) fractions were investigated. After fractionation, iodine value (IV) of PS changed from 37 to values ranging from 24 to 51. The IV of the LF increased with a decrease in fractionation temperature whereas that of the SF (~24) was unaffected. The main fatty acids of all PS fractions were palmitic and oleic acids, with the LF having a lower palmitic acid but higher oleic acid content than the SF. LF and SF obtained at higher fractionation temperatures showed more rapid crystallization rates. Under the microscope, the LF fractionated at 30°C and 35°C consisted of spherulites whereas those fractionated at 40°C exhibited dendritic crystals. All SF consisted of spherulites comprised of large rod-like crystals. All samples existed as mixtures of β' and β crystals. This study serves as the basis for the development of baking margarines and pastry shortenings using fractionated PS.

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Section: Polymorphismmentioning

confidence: 93%

Section: Polymorphismmentioning

confidence: 93%

Section: Polymorphismmentioning

confidence: 96%

Section: Polymorphismmentioning

confidence: 96%

See 2 more Smart Citations

Composition and crystallization behavior of solvent-fractionated palm stearin

Podchong

Tan

Sonwai

et al. 2018

International Journal of Food Properties

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“…This phenomenon was shown more clearly when the concentrations (mol-%) of PPP, PPO, and POP were summed up. PPP, which has a high melting point, easily forms crystal nuclei [4,14]. POP and PPO are able to form triplechain length structures, which is supposed to increase the diameter of the granular crystals [1,15].…”

Section: Discussionmentioning

confidence: 99%

Effect of triacylglycerol species on the crystallizing behavior of a model water/oil emulsion

Tanaka

Isogai

Miura

et al. 2010

Euro J Lipid Sci & Tech

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The crystallizing behavior of a model water/oil (W/O) emulsion with different fat formulas was investigated. The model W/O emulsion was stored in a programmable oven under a temperature fluctuation cycle of 5 7C for 12 h and 20 7C for another 12 h. Crystal growth was observed using a polarization microscope, until the crystals were over 100 mm in diameter, which causes texture degradation. We examined whether the texture degradation is related to the fatty acid formula and the triglyceride formula by carbon number. We also examined the effect of the triglyceride species concentration estimated from the fatty acid formula on the texture degradation. The palmitic acid content was related with texture degradation at high concentration among the fatty acid species. The triglyceride content was not related with texture degradation. Triacylglycerol species with palmitic acid such as tripalmitate (PPP) and 1,3-dipalmitoyl-2-oleoyl-glycerol (POP) were related with texture degradation. The summed up concentration of three triglycerides [PPP, POP and 1,2-dipalmitoyl-3-oleoyl-glycerol (PPO)] was related with texture degradation. Lipid Sci. Technol. 2010, 112, 304-309 Practical applicationsWe examined the effects of fatty acid and TAG species on the crystallizing behavior in the complex composition of fat. Our results would be useful to formulate the fat composition of W/ O emulsions and to control the growth of granular crystals.

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