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Type: Artigo de periódico
Title: Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil
Author: BASSO, Rodrigo Correa
RIBEIRO, Ana Paula Badan
MASUCHI, Monise Helen
GIOIELLI, Luiz Antonio
GONCALVES, Lireny A. Guaraldo
SANTOS, Adenilson Oliveira dos
CARDOSO, Lisandro Pavie
Abstract: An exhaustive analysis of the crystallisation behaviour of palm oil was performed using low-resolution magnetic pulsed nuclear resonance, differential scanning calorimetry, polarised light microscopy and X-ray diffraction. The aim of this study was to characterise the changes induced in the crystallisation of palm oil by the addition of two different levels of tripalmitin and two different types of monoacylglycerols. The addition of monoacylglycerols led to the formation of a large number of crystallisation nuclei without changing the final solids content, accelerating the process of crystal formation, leading to the formation of smaller crystals than those found in the refined palm oil. Higher levels of tripalmitin produced crystals with larger dimensions, reducing the induction period and resulted in a higher level of solids at the end of the crystallisation period. The addition of monoacylglycerols and tripalmitin induced the formation of a polymorphic beta-form. (C) 2010 Elsevier Ltd. All rights reserved.
Subject: Palm oil crystallisation
Crystallisation modifiers
Fat microstructure
Thermal behaviour
Crystalline morphology
Fat polymorphism
Country: Inglaterra
Citation: FOOD CHEMISTRY, v.122, n.4, p.1185-1192, 2010
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2010.03.113
Date Issue: 2010
Appears in Collections:FEA - Artigos e Outros Documentos

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