The dsc thermal analysis of crystallization behavior in palm oil, II View Full Text


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Article Info

DATE

1980-01

AUTHORS

K. Kawamura

ABSTRACT

Polymorphic behavior of palm oil crystals was investigated by means of a differential scanning calorimeter under isothermal and constant cooling conditions. Constant cooling conditions produced β1’ crystals mixed with α, and β2’ crystals. All underwent the typical transformations to the more stable forms; i.e., β2’ → α → β1’ → β. Isothermal conditions produced: (a) α crystals mixed with β1’, (b) transformation from them to β1, and (c)β2 and β3 crystals. In palm oil crystals, sorbitan tristearate retarded the transformation of the unstable α and β’ forms to the stable β form. This retardation, however, was greatly influenced by the cooling and heating conditions. Using that property of sorbitan tristearate, the polymorphic behavior of palm oil crystals could be studied in detail. More... »

PAGES

48-52

References to SciGraph publications

  • 1971-12. Cocoa butter and confectionery fats. Studies using programmed temperature X-ray diffraction and differential scanning calorimetry in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1976-10. Studies in palm oil crystallization in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-08. Polymorphism of saturated triglycerides: II. 1,3-dipalmito triglycerides in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-03. Polymorphism of saturated triglycerides: I. 1,3-distearo 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
  • 1977-03. Functions of emulsifiers in food systems in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02675525

    DOI

    http://dx.doi.org/10.1007/bf02675525

    DIMENSIONS

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