Growth kinetics of triglyceride crystals

Skoda, W.; Tempel, M. van den

doi:10.1016/0022-0248(67)90055-3

Cited by 45 publications

(20 citation statements)

References 7 publications

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“…As mentioned by Skoda et al, 13 and can be seen in Figure 8a a {311} face is shown in Figure 8b. This face already shows the breaking up of the face on a much smaller scale.…”

Section: Summary and Discussionmentioning

confidence: 84%

The Implication of the Connected Net Topology on the Morphology of β-Monoacid Triacylglycerol Crystals

et al. 1999

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The crystal morphology of n.n.n TAGs, still the only triacylglycerol series of which the crystallographic structures have been elucidated, is predicted using a revised version of the Hartman-Perdok theory. In an earlier publication by Bennema et al. 1 the morphology was predicted on the basis of attachment energy. The platelike shape of the crystals was predicted well, but the indices for the top faces failed. Second, the experimentally observed crystals are much more elongated. In the present approach, the morphology is not only predicted using the attachment energy but also use is made of roughening temperatures. For faces that grow below the roughening temperature at low supersaturation, the rate-limiting step is the formation of steps on the surface. Therefore, under these growth conditions, the roughening temperatures of the faces determine the morphology rather than the attachment of new growth units to the surfaces. The roughening temperature of a flat face {hkl} can be estimated by the Ising temperatures, which are calculated from substitute nets constructed from all possible step energies found from the connected nets. In some cases, depending on the topology of the connected net, exceptionally low Ising temperatures can be found. In these cases, it is shown that the roughening temperature is not directly determined by the slice energy. If this concept is used for the prediction of the morphology of TAG crystals, a good agreement with the experimentally observed faces is obtained. Moreover, the dependence of the morphology for the various TAGs on the chain length n is explained. Using this concept, however, the presence of the {31l} faces on the morphology cannot be explained. It is shown that this face is probably an F-face that is stabilized by solvent molecules.

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“…As mentioned by Skoda et al, 13 and can be seen in Figure 8a a {311} face is shown in Figure 8b. This face already shows the breaking up of the face on a much smaller scale.…”

Section: Summary and Discussionmentioning

confidence: 84%

The Implication of the Connected Net Topology on the Morphology of β-Monoacid Triacylglycerol Crystals

et al. 1999

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“…The first resulted in slower crystal growth, due to competition in binding with the triacylglycerols. The second form involved organisation in a micellar structure of partial acylglycerols, acting as nucleation facilitators, as described by Savage and Dimick (1995) and Skoda and Van de Tempel (1967), reducing the induction time and increasing the number of crystalline nuclei.…”

Section: Crystallisation Kineticsmentioning

confidence: 97%

Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

et al. 2010

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“…Savage and Dimick [22] suggested that in cocoa butter partial glycerides (among other minor components) may organize themselves in micellar structures, which act as templates for nucleation [23] due to their ordering effect. Such mechanism could cause higher nucleation rates and thus shorter induction times.…”

Section: Induction Of Heterogeneous Nucleationmentioning

confidence: 99%

Temperature and concentration dependent effect of partial glycerides on milk fat crystallization

Foubert

Vanhoutte²,

Dewettinck

2004

Euro J Lipid Sci & Tech

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Temperature and concentration dependent effect of partial glycerides on milk fat crystallizationTwo diglycerides (distearin and diolein) and two monoglycerides (monostearin and monoolein) were added to milk fat in a concentration of 0.5% and 1%. The isothermal crystallization behavior was evaluated at 22 7C, 23.5 7C, 25 7C and 26.5 7C by DSC and pNMR. The crystallization kinetic was quantified by means of two models. It was noticed that the effect of the minor components on the crystallization behavior depends on temperature and concentration. The type of esterified fatty acids and the polar head of the amphiphilic molecule determine to what extent partial glycerides influence the nucleation and crystal growth of triglycerides. Moreover the degree of insolubility of partial glycerides in the melt determines which effect (on growth or on nucleation) predominates. Stearic acid based partial glycerides enhance nucleation at low temperatures, while at higher temperatures an interaction with the crystal growth predominates. Oleic acid based partial glycerides have an effect on the nucleation process while no interaction with the crystal growth was observed.

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Growth kinetics of triglyceride crystals

Cited by 45 publications

References 7 publications

The Implication of the Connected Net Topology on the Morphology of β-Monoacid Triacylglycerol Crystals

The Implication of the Connected Net Topology on the Morphology of β-Monoacid Triacylglycerol Crystals

Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

Temperature and concentration dependent effect of partial glycerides on milk fat crystallization

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