DSC Studies Concerning Polymorphism of Saturated Monoacid Triglycerides in the Presence of Food Emulsifiers
作者： N. Garti , Judith Schlichter , S. Sarig
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摘要: The Polymorphism of saturated monoacid triglycerides C12–C18 in the presence food emulsifiers was investigated using differential scanning calorimetry. ΔHf values α and β polymorphs absence were compared. Difference found between effects various diverse triglycerides. change correlated to proportion same polymorph which melts. inhibition crystallization C18 by solid is shown be minimized at slower heating rates, confirming kinetic effect surfactant on α–β transition. DSC-Untersuchungen zur Polymorphie von gesattigten einsaurigen Triglyceriden Gegenwart Nahrungsmitteln verwendeten Emulgatoren Es wurde mit Hilfe der Differentialthermoanalyse die Emulgatoren untersucht. Die ΔHf–Werte α- und β- Formen wurden ohne verglichen. Es Unterschiede Wirkung verschiedenen den zahlreichen gefunden. Anderung im ΔHf-Wert war korreliert des Anteils schmelzenden gleichen polymorphen Form. Hemmung β-Kristallbildung durch feste wird bei niedrigeren Heizraten verringert; dies bestatigt kinetischen Effekt Emulgators auf α-β-Umwandlung.
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