1996
DOI: 10.1007/bf02523893
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Polymorphism of stabilized and nonstabilized tristearin, pure and in the presence of food emulsifiers

Abstract: The polymorphism of tristearin (SSS) was studied by means of differential scanning calorimetry and powder X-ray diffraction. The influence of 5% in weight of different food emulsifters--i.e., 1-monostearin, sorbitan tristearate, and sugar mono-stearate~was also studied. Because polymorphism is sensitive to thermal treatment, two thermal conditionings were applied. According to the dynamic process (melting, quenching, and heating at 5~ SSS showed three polymorphic forms: ct, 13', and 131. The presence of the em… Show more

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Cited by 32 publications
(35 citation statements)
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“…The specific XRD lines (0.46, 0.39, and 0.37 nm with WAXS and 4.49 nm with SAXS) for the β form of FHCO in the current study were similar to the previous findings in the case of tristearin ( Figure S4 in the Supporting Information). 35,36 The thermogram patterns of FHCO blended with LCO in various weight ratios would be similar to the pattern of FHCO, which comprised a melting peak of the β form and a crystallization peak of the α form (Figure 5b−d). However, the T m and T c of the β-and α-polymorphic forms for each blended lipid differed from those for FHCO (Table 2).…”
Section: ■ Results and Discussionmentioning
confidence: 91%
“…The specific XRD lines (0.46, 0.39, and 0.37 nm with WAXS and 4.49 nm with SAXS) for the β form of FHCO in the current study were similar to the previous findings in the case of tristearin ( Figure S4 in the Supporting Information). 35,36 The thermogram patterns of FHCO blended with LCO in various weight ratios would be similar to the pattern of FHCO, which comprised a melting peak of the β form and a crystallization peak of the α form (Figure 5b−d). However, the T m and T c of the β-and α-polymorphic forms for each blended lipid differed from those for FHCO (Table 2).…”
Section: ■ Results and Discussionmentioning
confidence: 91%
“…Tristearin crystallization has been extensively studied because of its importance to the fatty acid/triglyceride community [38], but there has been little research on the effect of tristearin crystallization on drug delivery [39]. It is known that changes in forms of tristearin occur, which may be related to tristearin crystallization from bupivacaine-fb [40,41,42].…”
Section: Resultsmentioning
confidence: 99%
“…Tristearin was chosen as a model TG as it has been well-characterized with XRD and DSC (Larsson, 1966;Lutton, 1972;Simpson and Hagemann, 1982;Aronhime et al, 1987;Hagemann, 1988;Elisabettini et al, 1996;Oh et al, 2002;MacNaughtan et al, 2006) and its polymorphs are easy to prepare.…”
Section: Introductionmentioning
confidence: 99%