CRYSTAL STRUCTURE OF PRODUCTS OF ENZYMATIC INTERESTERIFICATION OF RAPESEED OIL WITH FATS BEING PALMITIC ACID CARRIERS.
 
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Pol. J. Food Nutr. Sci. 1999;49(4):57–68
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ABSTRACT
The samples containing rapeseed oil and palm stearin, both initial blends and interesterified products, crystallised in the ß form. The partial substitution of palm stearin for hydrogenated stearin caused that besides the ß crystal form also ß’ crystal form occurred in the reaction products. The amount of the ß’ form was the greater, the more palm stearin was replaced with partially hydrogenated stearin. The presence of trans isomers, but not the sample content of palmitic acid, was the main factor that delayed the ß’ to ß transition. In addition, the amount of ß’ crystal form was found to be greater in products containing partial acylglycerols (mostly diacylglycerols) besides triacylglycerols than in pure respective triacylglycerols.
ISSN:1230-0322