Abstract:

The polymorphic transitions of hydrogenated canola oil in the presence of some selected food emulsifiers such as sorbitan monostearate, monodiglycerides, and DATAE esters were studied. During the temp. (aging) and heating cycles, the fully hydrogenated canola oil is transformed from its $\alpha$- and $\beta$'-forms to the $\beta$-form. The presence of 5 wt% surfactant will retard such transition and mostly $\beta$'- and $\alpha$-forms will be stabilized. The partially hydrogenated oil (IV = 3-69) shows the existence of different low and high m.p. forms. The low melting forms will transform into high melting forms at much lower rates of transition in the presence of those emulsifiers than in their absence. [on SciFinder(R)]