2018
DOI: 10.1002/aocs.12005
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Crystallization Behavior of Molecular Compound in Binary Mixture System of 1,3‐Dioleoyl‐2‐Palmitoyl‐sn‐Glycerol and 1,3‐Dipalmitoyl‐2‐Oleoyl‐sn‐Glycerol

Abstract: Previous studies showed that the stable β‐form of molecular compound (MC) crystals having a double‐chain‐length structure is formed in a binary mixture system of 1,3‐dioleoyl‐2‐palmitoyl‐sn‐glycerol (OPO) and 1,3‐dipalmitoyl‐2‐oleoyl‐sn‐glycerol (POP) with a 1:1 concentration ratio of OPO and POP. The use of MC crystals made of POP and OPO for edible applications, such as margarine, is advantageous due to no‐trans, low‐saturated, and high‐oleic fats. Industrial manufacturing technology involves rapid cooling p… Show more

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Cited by 12 publications
(28 citation statements)
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“…Thus, valuable information for fat systems can be obtained from TAG mixtures when close to real manufacture conditions are employed. For example, the application of varying cooling rates (1 to 150 °C·min −1 ) has shown to influence the crystallization behavior of POP/OPO mixtures in a way that the single crystallization of molecular compound is limited to relatively slow cooling, whereas the system tends to complete immiscibility when the rate is sufficiently increased [ 47 ] ( Figure 7 ).…”
Section: Phase Behavior In Mixtures Of Saturated-unsaturated Mixedmentioning
confidence: 99%
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“…Thus, valuable information for fat systems can be obtained from TAG mixtures when close to real manufacture conditions are employed. For example, the application of varying cooling rates (1 to 150 °C·min −1 ) has shown to influence the crystallization behavior of POP/OPO mixtures in a way that the single crystallization of molecular compound is limited to relatively slow cooling, whereas the system tends to complete immiscibility when the rate is sufficiently increased [ 47 ] ( Figure 7 ).…”
Section: Phase Behavior In Mixtures Of Saturated-unsaturated Mixedmentioning
confidence: 99%
“… Crystallization behavior of 50POP/50OPO mixtures from low to very high cooling rates. Adapted with permission from [ 47 ], © 2018 American Oil Chemist’s Society. …”
Section: Figurementioning
confidence: 99%
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“…Further, to crystallize these oils and fats together, rapid cooling is usually performed using a scraped-surface heat exchanger during the manufacturing process [3]. The cooling rate is estimated to be ≥100 • C min −1 [4], and the products solidify when cooled. Although various physical changes such as shearing and pressure are observed when using a scraped-surface heat exchanger, we treated rapid cooling as the first step to clarify the crystallization behavior of edible oil and fat products.…”
Section: Introductionmentioning
confidence: 99%
“…The lattice structure of the crystal polymorph was clarified by X-ray diffraction measurement. Table 1 summarizes the values of the long and short spacings in the typical polymorphs of oils and fats [4,[7][8][9][10]. Table 1.…”
Section: Introductionmentioning
confidence: 99%