Polymorphism of palm oil and palm oil products

作者：Peck Hong Yap, J. M. de Man, L. de Man · 发表于：Journal of the American Oil Chemists Society · 年份：1989 · DOI：10.1007/bf02669954 · 被引用次数：89 · 研究领域：Food Chemistry and Fat Analysis、Proteins in Food Systems、Meat and Animal Product Quality

Abstract Palm oil, palm stearin, hydrogenated palm oil (IV 27.5) and hydrogenated palm olein (IV 28) were crystallized at 5°C, temperature cycled between 5 and 20°C, and kept isothermally at 5°C for 36 days. The polymorphic state of the fats was monitored by X‐ray diffraction analysis. Soft laser scanning of X‐ray films was used to establish the increase in β crystal content. Palm stearin was least stable in the β′ form, followed by palm oil. The hydrogenated oils were very stable in the β′ form. Differential scanning calorimeter (DSC) analysis was used to complement the X‐ray data.