The influence of emulsifiers on the crystal properties of tristearin and trilaurin.

Citation:

J SCHLICHTER, I MAYER, S SARIG, and N Garti. 1988. “The influence of emulsifiers on the crystal properties of tristearin and trilaurin.” Powder Diffraction, 3, 1, Pp. 19–22.

Abstract:

The effect of solid emulsifiers, added at the level of 10%, on the lattice parameters of tristearin and trilaurin, was studied by x-ray powder diffraction. The presence of sorbitan monostearate and glycerol-l-stearate affects slightly the lattice const. a in tristearin; on the other hand, although sorbitan monostearate causes an increase in a of trilaurin, glycerol-l-stearate does not. The presence of sorbitan monolaurate and glycerol-l-stearate affect a of trilaurin similarly to the long chain emulsifiers. A correlation between the effect on a and the increase in m.p. was found. The presence of the emulsifier does not alter drastically the lattice dimensions of the fat. The slight dissimilarity in crystal structure between tristearin and trilaurin is confirmed by the diverse effects of the emulsifiers on the internal structure of the fat. [on SciFinder(R)]
Last updated on 06/28/2020