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Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β′‐crystal form in fats
Author(s) -
Hernqvist Lars,
Larsson Kåre,
Herslöf Bengt,
Podlaha Oldrich
Publication year - 1981
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/jsfa.2740321210
Subject(s) - rapeseed , erucic acid , triglyceride , chemistry , polymorphism (computer science) , composition (language) , food science , chromatography , organic chemistry , biochemistry , cholesterol , gene , linguistics , philosophy , genotype
The polymorphism of hydrogenated rapeseed oil with a low content of erucic acid was investigated by X‐ray diffraction. The triglyceride composition in the hydrogenated oil was determined by a combination of gas chromatography and high‐performance liquid chromatography. A characteristic feature of this oil is its rapid transition to the β‐form. Possibilities of influencing the β′→ β transition are discussed. The addition of diglycerides appears to provide a means for delaying the β′rarr; β transition. Thus, 1,2‐diglycerides show a strong stabilising effect on the β′ triglyceride crystals form, which is considered to be of technical interest.