Effect of SatSatSat and SatOSat on crystallization of model fat blends
Effect of SatSatSat and SatOSat on crystallization of model fat blends
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SatSatSat 和 SatOSat 对模型脂肪混合物结晶的影响
DOI：
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发表时间：
2009
期刊：
影响因子：
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通讯作者：
K. Dewettinck
中科院分区：
文献类型：
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作者：
J. Vereecken;I. Foubert;K. Smith;K. Dewettinck
本研究采用脉冲核磁共振、DSC和偏光显微镜研究了具有相同饱和脂肪含量（30%）但具有不同三饱和和不饱和三酰基甘油含量的六种不同脂肪共混物的结晶和熔化性能。混合物要么是棕榈酸(P)要么是硬脂酸(S)，是富含satsatsat（饱和）和富含satsatsat （O =油酸）的植物油与高油酸葵花籽油的组合。DSC结果表明，PPP与POP形成混合晶体，导致结晶过程的播种比SSS与SOS更好。有些共混物表现为两步结晶，这可以用多态性来解释。停止-返回DSC结果表明，对于那些含有大量SatSatSat的共混物，初始结晶为不稳定的多晶型，随后在结晶过程中发生多晶转变。低satsat的共混物未见多态转变。然而，这些共混物的微观结构在储存过程中发生了显著的变化，而高satsat含量的共混物的微观结构则没有变化。
In this study, the crystallization and melting properties of six different fat blends with the same saturated fat content (30%) but with a varying content of trisaturated and disaturated triacylglycerols were investigated using pulsed NMR, DSC and polarized light microscopy. Blends were either palmitic (P) or stearic (S) based, and were combinations of SatSatSat-rich (Sat = saturated) and SatOSat-rich (O = oleic) vegetable oils with high-oleic sunflower oil. The DSC results suggested that PPP forms mixed crystals with POP, leading to a better seeding of the crystallization process than did SSS with SOS. Some blends showed a two-step crystallization, which can be explained by polymorphism. Stop-and-return DSC results suggested an initial crystallization into an unstable polymorph followed by polymorphic transformation during the crystallization for those blends with significant amounts of SatSatSat. Polymorphic transformation was not seen for the blends with low SatSatSat. However, the microstructure of such blends changed dramatically during storage, while the microstructure of the blends with the higher SatSatSat content did not.