Phase behaviour of some palmito-oleo triglyceride systems
作者： D. P. J. Moran
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摘要: From a study of the melting behaviour binary mixtures glycerides it is possible to predict properties some those fats and oils which contain such glycerides. The results can be useful in margarine formulation, dry fractionation, solubility problems connected with preparation novel fat blends. The phase six palmito-oleo triglycerides has been studied. techniques used included microscopical observation behaviour, X-ray powder photography, differential thermal analysis. In two systems, particularly mixture 2-oleodipalmitin 1, 3-dioleopalmitin, evidence was found favourable steric factors leading closer association unlike molecules at about 50% concentration. This fact explain certain phenomena systems as palm oil lard significant amounts these ‘Graininess’ enhanced crystallisation concentration levels are phenomena.
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