J. Oh, A. R. McCurdy, S. Clark
Oct 1, 2002
Citations
0
Influential Citations
40
Citations
Journal
Journal of Food Science
Abstract
: The polymorphic characteristics and thermal stability of α, β′, and β forms of synthesized tristearin were studied using X-ray diffractometry (XRD), differential scanning calorimetry (DSC), polarized light microscopy (PLM), and scanning electron microscopy (SEM). Polymorphic forms of α, β′, and β were induced from tristearin melts with increasing temperatures and times. Solid-solid and melt-mediated polymorphic transitions of tristearin occurred predominantly during slow heating rates and rapid heating rates in the DSC, respectively. The stability of α and β forms of tristearin were dependent on storage temperatures. As storage temperatures increased, the rate of polymorphic transitions from α to β and β′ to β forms of tristearin increased.