Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1989-12

AUTHORS

P. H. Yap, J. M. deMan, L. deMan

ABSTRACT

Palm oil was added to canola oil before and after hydrogenation and the effect of this addition on the polymorphic stability of the hydrogenated oils was investigated. Palm oil was added to canola oil at two levels to produce hydrogenated canola and palm oil blends containing 5 and 10% palm oil. The levels of palm oil added to hydrogenated canola oil were 5, 10 and 15%. Samples were subjected to temperature cycling between 5 and 20°C as well as storage at 5°C up to 56 days. X-ray diffraction and polarized light microscopy were used to follow the changes of polymorphic form and crystal growth, respectively, during cycling and storage. Theβ-crystal contents of the oils were quantified based on the relative density of the characteristic short spacings using a Soft Laser Scanning Densitometer. The delaying effect of palm oil on phase transition was observed using Differential Scanning Calorimetry. Palm oil showed no effect on the polymorphic stability of the temperature cycled selectively hydrogenated oil, however, it delayed the transition rate at a constant temperature of 5°C. Addition of palm oil at the 10% level before hydrogenation and the level after hydrogenation proved to be effective in delaying polymorphic instability of nonselectively hydrogenated canola oil. Theβ′ stabilization effect of palm oil on the polymorphic stability of hydrogenated canola oil is most likely due to a decrease of fatty acid chain length uniformity. More... »

PAGES

1784-1791

References to SciGraph publications

  • 1963-12. Quick and simple methods for studying crystallization behavior of fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-02. Composition of oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-02. Physical properties of oils and mixtures of oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-02. Minor constituents of palm oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1968-11. The role of X-ray diffraction in studies of the crystallography of monoacid saturated triglycerides in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1979-08. The DSC thermal analysis of crystallization behavior in palm oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1989-05. Polymorphism of palm oil and palm oil products in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1980-01. The dsc thermal analysis of crystallization behavior in palm oil, II in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02660748

    DOI

    http://dx.doi.org/10.1007/bf02660748

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1034275009


    Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
    Incoming Citations Browse incoming citations for this publication using opencitations.net

    JSON-LD is the canonical representation for SciGraph data.

    TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

    [
      {
        "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
        "about": [
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0306", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Physical Chemistry (incl. Structural)", 
            "type": "DefinedTerm"
          }, 
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Chemical Sciences", 
            "type": "DefinedTerm"
          }
        ], 
        "author": [
          {
            "affiliation": {
              "alternateName": "University of Guelph", 
              "id": "https://www.grid.ac/institutes/grid.34429.38", 
              "name": [
                "Department of Food Science, University of Guelph, N1H 2W1, Guelph, Ontario"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Yap", 
            "givenName": "P. H.", 
            "id": "sg:person.015265500674.80", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015265500674.80"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "University of Guelph", 
              "id": "https://www.grid.ac/institutes/grid.34429.38", 
              "name": [
                "Department of Food Science, University of Guelph, N1H 2W1, Guelph, Ontario"
              ], 
              "type": "Organization"
            }, 
            "familyName": "deMan", 
            "givenName": "J. M.", 
            "id": "sg:person.015775050501.91", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015775050501.91"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "name": [
                "deMan Food Technology Services, Inc., N1H6B5, Guelph, ON"
              ], 
              "type": "Organization"
            }, 
            "familyName": "deMan", 
            "givenName": "L.", 
            "id": "sg:person.011404405367.00", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011404405367.00"
            ], 
            "type": "Person"
          }
        ], 
        "citation": [
          {
            "id": "sg:pub.10.1007/bf02541382", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1000636765", 
              "https://doi.org/10.1007/bf02541382"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02631957", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1003333567", 
              "https://doi.org/10.1007/bf02631957"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02663056", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1007420858", 
              "https://doi.org/10.1007/bf02663056"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02609648", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1010857076", 
              "https://doi.org/10.1007/bf02609648"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02675525", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1014529246", 
              "https://doi.org/10.1007/bf02675525"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02541385", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1017181087", 
              "https://doi.org/10.1007/bf02541385"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0315-5463(72)74103-6", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1019589217"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/jsfa.2740321210", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1024892078"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/lipi.19830850203", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1039720484"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02669954", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1042695512", 
              "https://doi.org/10.1007/bf02669954"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02541384", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1053171849", 
              "https://doi.org/10.1007/bf02541384"
            ], 
            "type": "CreativeWork"
          }
        ], 
        "datePublished": "1989-12", 
        "datePublishedReg": "1989-12-01", 
        "description": "Palm oil was added to canola oil before and after hydrogenation and the effect of this addition on the polymorphic stability of the hydrogenated oils was investigated. Palm oil was added to canola oil at two levels to produce hydrogenated canola and palm oil blends containing 5 and 10% palm oil. The levels of palm oil added to hydrogenated canola oil were 5, 10 and 15%. Samples were subjected to temperature cycling between 5 and 20\u00b0C as well as storage at 5\u00b0C up to 56 days. X-ray diffraction and polarized light microscopy were used to follow the changes of polymorphic form and crystal growth, respectively, during cycling and storage. The\u03b2-crystal contents of the oils were quantified based on the relative density of the characteristic short spacings using a Soft Laser Scanning Densitometer. The delaying effect of palm oil on phase transition was observed using Differential Scanning Calorimetry. Palm oil showed no effect on the polymorphic stability of the temperature cycled selectively hydrogenated oil, however, it delayed the transition rate at a constant temperature of 5\u00b0C. Addition of palm oil at the 10% level before hydrogenation and the level after hydrogenation proved to be effective in delaying polymorphic instability of nonselectively hydrogenated canola oil. The\u03b2\u2032 stabilization effect of palm oil on the polymorphic stability of hydrogenated canola oil is most likely due to a decrease of fatty acid chain length uniformity.", 
        "genre": "research_article", 
        "id": "sg:pub.10.1007/bf02660748", 
        "inLanguage": [
          "en"
        ], 
        "isAccessibleForFree": false, 
        "isPartOf": [
          {
            "id": "sg:journal.1082739", 
            "issn": [
              "0003-021X", 
              "1558-9331"
            ], 
            "name": "Journal of the American Oil Chemists' Society", 
            "type": "Periodical"
          }, 
          {
            "issueNumber": "12", 
            "type": "PublicationIssue"
          }, 
          {
            "type": "PublicationVolume", 
            "volumeNumber": "66"
          }
        ], 
        "name": "Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil", 
        "pagination": "1784-1791", 
        "productId": [
          {
            "name": "readcube_id", 
            "type": "PropertyValue", 
            "value": [
              "a345aef5e9bc195948bae2691f4cc8c468521679b5c83320be4db1d04567806f"
            ]
          }, 
          {
            "name": "doi", 
            "type": "PropertyValue", 
            "value": [
              "10.1007/bf02660748"
            ]
          }, 
          {
            "name": "dimensions_id", 
            "type": "PropertyValue", 
            "value": [
              "pub.1034275009"
            ]
          }
        ], 
        "sameAs": [
          "https://doi.org/10.1007/bf02660748", 
          "https://app.dimensions.ai/details/publication/pub.1034275009"
        ], 
        "sdDataset": "articles", 
        "sdDatePublished": "2019-04-10T19:07", 
        "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
        "sdPublisher": {
          "name": "Springer Nature - SN SciGraph project", 
          "type": "Organization"
        }, 
        "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8678_00000506.jsonl", 
        "type": "ScholarlyArticle", 
        "url": "http://link.springer.com/10.1007%2FBF02660748"
      }
    ]
     

    Download the RDF metadata as:  json-ld nt turtle xml License info

    HOW TO GET THIS DATA PROGRAMMATICALLY:

    JSON-LD is a popular format for linked data which is fully compatible with JSON.

    curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/bf02660748'

    N-Triples is a line-based linked data format ideal for batch operations.

    curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/bf02660748'

    Turtle is a human-readable linked data format.

    curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/bf02660748'

    RDF/XML is a standard XML format for linked data.

    curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/bf02660748'


     

    This table displays all metadata directly associated to this object as RDF triples.

    118 TRIPLES      21 PREDICATES      38 URIs      19 LITERALS      7 BLANK NODES

    Subject Predicate Object
    1 sg:pub.10.1007/bf02660748 schema:about anzsrc-for:03
    2 anzsrc-for:0306
    3 schema:author Nd108bbdaeb96403e99b5f7cdb266716a
    4 schema:citation sg:pub.10.1007/bf02541382
    5 sg:pub.10.1007/bf02541384
    6 sg:pub.10.1007/bf02541385
    7 sg:pub.10.1007/bf02609648
    8 sg:pub.10.1007/bf02631957
    9 sg:pub.10.1007/bf02663056
    10 sg:pub.10.1007/bf02669954
    11 sg:pub.10.1007/bf02675525
    12 https://doi.org/10.1002/jsfa.2740321210
    13 https://doi.org/10.1002/lipi.19830850203
    14 https://doi.org/10.1016/s0315-5463(72)74103-6
    15 schema:datePublished 1989-12
    16 schema:datePublishedReg 1989-12-01
    17 schema:description Palm oil was added to canola oil before and after hydrogenation and the effect of this addition on the polymorphic stability of the hydrogenated oils was investigated. Palm oil was added to canola oil at two levels to produce hydrogenated canola and palm oil blends containing 5 and 10% palm oil. The levels of palm oil added to hydrogenated canola oil were 5, 10 and 15%. Samples were subjected to temperature cycling between 5 and 20°C as well as storage at 5°C up to 56 days. X-ray diffraction and polarized light microscopy were used to follow the changes of polymorphic form and crystal growth, respectively, during cycling and storage. Theβ-crystal contents of the oils were quantified based on the relative density of the characteristic short spacings using a Soft Laser Scanning Densitometer. The delaying effect of palm oil on phase transition was observed using Differential Scanning Calorimetry. Palm oil showed no effect on the polymorphic stability of the temperature cycled selectively hydrogenated oil, however, it delayed the transition rate at a constant temperature of 5°C. Addition of palm oil at the 10% level before hydrogenation and the level after hydrogenation proved to be effective in delaying polymorphic instability of nonselectively hydrogenated canola oil. Theβ′ stabilization effect of palm oil on the polymorphic stability of hydrogenated canola oil is most likely due to a decrease of fatty acid chain length uniformity.
    18 schema:genre research_article
    19 schema:inLanguage en
    20 schema:isAccessibleForFree false
    21 schema:isPartOf N4f4e33ae81c644fca46baa7f10520795
    22 N6cf205e22e234ad8a9f2485792bbc450
    23 sg:journal.1082739
    24 schema:name Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil
    25 schema:pagination 1784-1791
    26 schema:productId N074fdd1a38b54abab0c96e532988818f
    27 N7c2f9a26791748a69d42db4ca0321bf9
    28 Nea03492457b64f9890bbc87dd92b8e21
    29 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034275009
    30 https://doi.org/10.1007/bf02660748
    31 schema:sdDatePublished 2019-04-10T19:07
    32 schema:sdLicense https://scigraph.springernature.com/explorer/license/
    33 schema:sdPublisher Ne55ab6dfc48a4ef7b2ca6939793ee8df
    34 schema:url http://link.springer.com/10.1007%2FBF02660748
    35 sgo:license sg:explorer/license/
    36 sgo:sdDataset articles
    37 rdf:type schema:ScholarlyArticle
    38 N074fdd1a38b54abab0c96e532988818f schema:name dimensions_id
    39 schema:value pub.1034275009
    40 rdf:type schema:PropertyValue
    41 N4f4e33ae81c644fca46baa7f10520795 schema:volumeNumber 66
    42 rdf:type schema:PublicationVolume
    43 N5554e4f165fa4c5cb6728723e826cc4f rdf:first sg:person.015775050501.91
    44 rdf:rest Nbdccb99ebd62476d920cddd873b2c09d
    45 N6cf205e22e234ad8a9f2485792bbc450 schema:issueNumber 12
    46 rdf:type schema:PublicationIssue
    47 N7c2f9a26791748a69d42db4ca0321bf9 schema:name doi
    48 schema:value 10.1007/bf02660748
    49 rdf:type schema:PropertyValue
    50 Nbdccb99ebd62476d920cddd873b2c09d rdf:first sg:person.011404405367.00
    51 rdf:rest rdf:nil
    52 Nd108bbdaeb96403e99b5f7cdb266716a rdf:first sg:person.015265500674.80
    53 rdf:rest N5554e4f165fa4c5cb6728723e826cc4f
    54 Ne55ab6dfc48a4ef7b2ca6939793ee8df schema:name Springer Nature - SN SciGraph project
    55 rdf:type schema:Organization
    56 Nea03492457b64f9890bbc87dd92b8e21 schema:name readcube_id
    57 schema:value a345aef5e9bc195948bae2691f4cc8c468521679b5c83320be4db1d04567806f
    58 rdf:type schema:PropertyValue
    59 Nf01d3a87786047508b3ab4c9cd68c380 schema:name deMan Food Technology Services, Inc., N1H6B5, Guelph, ON
    60 rdf:type schema:Organization
    61 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
    62 schema:name Chemical Sciences
    63 rdf:type schema:DefinedTerm
    64 anzsrc-for:0306 schema:inDefinedTermSet anzsrc-for:
    65 schema:name Physical Chemistry (incl. Structural)
    66 rdf:type schema:DefinedTerm
    67 sg:journal.1082739 schema:issn 0003-021X
    68 1558-9331
    69 schema:name Journal of the American Oil Chemists' Society
    70 rdf:type schema:Periodical
    71 sg:person.011404405367.00 schema:affiliation Nf01d3a87786047508b3ab4c9cd68c380
    72 schema:familyName deMan
    73 schema:givenName L.
    74 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011404405367.00
    75 rdf:type schema:Person
    76 sg:person.015265500674.80 schema:affiliation https://www.grid.ac/institutes/grid.34429.38
    77 schema:familyName Yap
    78 schema:givenName P. H.
    79 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015265500674.80
    80 rdf:type schema:Person
    81 sg:person.015775050501.91 schema:affiliation https://www.grid.ac/institutes/grid.34429.38
    82 schema:familyName deMan
    83 schema:givenName J. M.
    84 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015775050501.91
    85 rdf:type schema:Person
    86 sg:pub.10.1007/bf02541382 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000636765
    87 https://doi.org/10.1007/bf02541382
    88 rdf:type schema:CreativeWork
    89 sg:pub.10.1007/bf02541384 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053171849
    90 https://doi.org/10.1007/bf02541384
    91 rdf:type schema:CreativeWork
    92 sg:pub.10.1007/bf02541385 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017181087
    93 https://doi.org/10.1007/bf02541385
    94 rdf:type schema:CreativeWork
    95 sg:pub.10.1007/bf02609648 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010857076
    96 https://doi.org/10.1007/bf02609648
    97 rdf:type schema:CreativeWork
    98 sg:pub.10.1007/bf02631957 schema:sameAs https://app.dimensions.ai/details/publication/pub.1003333567
    99 https://doi.org/10.1007/bf02631957
    100 rdf:type schema:CreativeWork
    101 sg:pub.10.1007/bf02663056 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007420858
    102 https://doi.org/10.1007/bf02663056
    103 rdf:type schema:CreativeWork
    104 sg:pub.10.1007/bf02669954 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042695512
    105 https://doi.org/10.1007/bf02669954
    106 rdf:type schema:CreativeWork
    107 sg:pub.10.1007/bf02675525 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014529246
    108 https://doi.org/10.1007/bf02675525
    109 rdf:type schema:CreativeWork
    110 https://doi.org/10.1002/jsfa.2740321210 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024892078
    111 rdf:type schema:CreativeWork
    112 https://doi.org/10.1002/lipi.19830850203 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039720484
    113 rdf:type schema:CreativeWork
    114 https://doi.org/10.1016/s0315-5463(72)74103-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019589217
    115 rdf:type schema:CreativeWork
    116 https://www.grid.ac/institutes/grid.34429.38 schema:alternateName University of Guelph
    117 schema:name Department of Food Science, University of Guelph, N1H 2W1, Guelph, Ontario
    118 rdf:type schema:Organization
     




    Preview window. Press ESC to close (or click here)


    ...