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Formation of Granular Crystals in Margarine with Excess Amount of Palm Oil
Author(s) -
Tanaka L.,
Miura S.,
Yoshioka T.
Publication year - 2007
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/s11746-007-1064-2
Subject(s) - tripalmitin , palm oil , melting point , crystallization , chemistry , food science , materials science , chromatography , organic chemistry
Crystallization behavior of palm oil and tripalmitin (PPP) in a model margarine system was investigated. The model margarine was held in a programmable oven, heated to 5 °C for 12 h and then 20 °C for a further 12 h. After 3 weeks, the model margarine was evaluated by polarization microscopy. Granular crystals were observed in the margarine containing an excess amount of palm oil and PPP. The concentration of higher‐melting fatty acids was higher in the crystals relative to the surroundings. Likewise, the presence of lower‐melting fatty acids was lower in the crystals. The polymorphic structure of the margarine with excess palm oil and PPP was determined to be all β′ by X‐RD spectra. The result suggested that the agglomeration of higher‐melting point triglycerides (TAGs), such as PPP in this study, led to the formation of granular crystals in the margarine without β polymorphic emergence.