Premium
On the formation of granular crystals in fat blends containing palm oil
Author(s) -
Watanabe A.,
Tashima I.,
Matsuzaki N.,
Kurashige J.,
Sato K.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541040
Subject(s) - crystallization , palm oil , polymorphism (computer science) , crystal (programming language) , morphology (biology) , materials science , chemical engineering , crystallography , chemistry , geology , food science , paleontology , biochemistry , computer science , genotype , engineering , gene , programming language
The use of palm oil for plastic fats has encountered serious difficulty due to its crystallization properties, one of which is the formation of granular crystals. The granular crystals cause sandy teste and inhomogeneity of fat crystal morphology of end products. In the present study, we analyzed the formation process of these granular crystals. Chemical and physical analyses for triacylglycerol (TAG) compositions, polymorphism and melting points of the granular crystals led to the conclusion that the granular crystals are of the most stable polymorph, β 1 , of POP (1,3‐dipalmitoyl 2‐oleoyl glycerol) with triple chainlength fat blend consisting of POP and reapeseed oil. The following characteristics of β 1 polymorph of POP contribute to the formation of granular crystals in fat blends containing palm oil: (i) β 1 reveals well‐defined plate‐like crystal morphology, which grows easily into the bulky granular from; (ii) the triple chainlength structure of POP has a tendency to segregate and does not from a solid solution together with other TAGs.