Effect of triglycerides containing 9,10-dihydroxystearic acid on polymorphism of sal (Shorea robusta) fat

Yella Reddy, S. and Prabhakar, J. V. (1989) Effect of triglycerides containing 9,10-dihydroxystearic acid on polymorphism of sal (Shorea robusta) fat. Journal of the American Oil Chemists' Society, 66 (6). pp. 805-808. ISSN 0011-3891

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Abstract

Sal (Shorea robusta) fat comprises mostly 2-oleodisaturated triglycerides and has good potential for use in chocolate and confectionery. One major problem is the inconsistency in solidification properties of sal fat. This work examined the effect of 2, 5, 8 and 10% of triglycerides containing 9,10-dihydroxystearic acid (DHS-TG) on phase transition of polymorphic forms of normal triglycerides (TG) of sal fat, using differential scanning calorimetry, under various cooling and heating regimes (rapid cooling at 20 degree C/min to -30 degree C, with crystals generated being heated immediately at 1.25-10 degree C/min to obtain fusion enthalpy curves; slow cooling at 2 degree C/min to -30 degree C and crystal heating at 10 degree C/min; tempering at 0 degree C for 18 h and at 0 degree C for 1 h, followed by 26 degree C for 3 h, with crystals heated at 10 degree C/min). DHS-TG accelerated phase transition of lower melting crystal forms I to II to III of TG obtained on cooling. DHS-TG delayed phase transition of crystal form III to IV of TG at 0 degree C and reduced the heat of fusion of the stable form (V) of TG obtained by tempering at 0/26 degree C.

Item Type:	Article
Uncontrolled Keywords:	FATS-VEGETABLE; sal fats, 9,10-dihydroxystearic acid & triglycerides phase transition in; FATTY-ACIDS; GLYCERIDES-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Jul 2008 09:56
Last Modified:	15 May 2012 11:27
URI:	http://ir.cftri.res.in/id/eprint/2389

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