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Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin
Author(s) -
Oh J.H.,
McCurdy A.R.,
Clark S.,
Swanson B.G.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08837.x
Subject(s) - differential scanning calorimetry , thermal stability , scanning electron microscope , chemistry , materials science , organic chemistry , thermodynamics , physics , composite material
The polymorphic characteristics and thermal stability of α, β′, and β forms of synthesized tristearin were studied using X‐ray diffractometry (XRD), differential scanning calorimetry (DSC), polarized light microscopy (PLM), and scanning electron microscopy (SEM). Polymorphic forms of α, β′, and β were induced from tristearin melts with increasing temperatures and times. Solid‐solid and melt‐mediated polymorphic transitions of tristearin occurred predominantly during slow heating rates and rapid heating rates in the DSC, respectively. The stability of α and β forms of tristearin were dependent on storage temperatures. As storage temperatures increased, the rate of polymorphic transitions from α to β and β′ to β forms of tristearin increased.