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Effects of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter
Author(s) -
Higaki Kaoru,
Ueno Satoru,
Koyano Tetsuo,
Sato Kiyotaka
Publication year - 2001
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/s11746-001-0295-y
Subject(s) - nucleation , crystallization , sonication , ultrasonic sensor , materials science , irradiation , ultrasound , chemical engineering , analytical chemistry (journal) , chemistry , chromatography , organic chemistry , physics , acoustics , nuclear physics , engineering
Effects of application of ultrasonic power (20 kHz, 100 W) on the crystallization behavior of tripalmitoylglycerol (PPP) and cocoa butter have been examined in terms of rate of nucleation and polymorphic control. High‐purity PPP (>99%) and low‐purity PPP (>80%) samples were employed to mimic real fat systems, which usually have higher concentrations of minor components in addition to the main component. For both the high‐purity and low‐purity PPP, the application of ultrasonic power accelerated the rate of nucleation as measured by induction time for the occurrence of crystals and by the number of crystals nucleated. As for the polymorphic influences, the nucleation of both the β′ and β forms was accelerated by the ultrasound, yet the β′ form nucleation was more accelerated when the low‐purity PPP samples were employed. As for cocoa butter, sonication for a short period accelerated the crystallization of Form V. The present results indicate that ultrasound irradiation is an efficient tool for controlling polymorphic crystallization of fats.