Polymorphism of Interesterified Triglycerides and Triglyceride Mixtures
- 1 January 1984
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 86 (10) , 393-397
- https://doi.org/10.1002/lipi.19840861004
Abstract
Complexes of well defined triglycerides have been produced by using interesterification. Simple triglycerides, i. e. trioelin, trielaidin and tristearin, were used in the randomized interesterification reactions. The interesterified glycerides have been controlled analytically with high performance liquid chromatography. The polymorphic behaviour of the interesterified glycerides has been followed by recording of the diffraction pattern versus temperature. The result is compared with the polymorphic behaviour of the component triglycerides.This publication has 19 references indexed in Scilit:
- On the Structure of Triglycerides in the Liquid State and Fat CrystallizationFette, Seifen, Anstrichmittel, 1984
- Dietary Carcinogens and AnticarcinogensScience, 1983
- Diglycerides as a Stabilizer of the ß'‐Crystal Form in Margarines and FatsFette, Seifen, Anstrichmittel, 1983
- Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β′‐crystal form in fatsJournal of the Science of Food and Agriculture, 1981
- HPLC of triglycerides using UV detectionJournal of High Resolution Chromatography, 1981
- Simple Small Scale Preparations of Specific Triglycerides and Triglyceride MixturesFette, Seifen, Anstrichmittel, 1980
- Molecular Arrangement in GlyceridesFette, Seifen, Anstrichmittel, 1972
- Moderne Emulgatoren zur Verzögerung der Fettreifbildung bei SchokoladeFette, Seifen, Anstrichmittel, 1969
- Classification of Glyceride Crystal Forms.Acta Chemica Scandinavica, 1966
- Crystal Structure of β-TricaprinNature, 1963