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Influence of diglycerides on crystallisation of palm oil
Author(s) -
Siew WaiLin,
Ng WeeLam
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199904)79:5<722::aid-jsfa242>3.0.co;2-w
Subject(s) - palm oil , crystallization , glycerol , chemistry , monoglyceride , supercooling , palm , nucleation , chromatography , food science , organic chemistry , fatty acid , physics , quantum mechanics , thermodynamics
Palm oil diglycerides and pure synthetic diglycerides of1,2‐(2,3‐) and1,3‐dipalmitoylglycerol, dioleoylglycerol and palmitoyloleoylglycerol were added to purified triglycerides of palm oil. Thecrystallisation kinetics of the samples were studied byspectrophotometry, NMR analysis of the solid fat content and byX‐ray diffraction of the crystals obtained at 20°C. Palmoil diglycerides inhibited the nucleation process and retarded thecrystal growth rate of palm triglycerides. The effect was lesspronounced at a higher degree of supercooling. The extent ofinhibition depended on the nature of the diglycerides and theconcentration. © 1999 Society of Chemical Industry