Conjoined crystals. I. composition and physical properties

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Abstract
Conjoined Crystals is the name given to a new food emulsifier whose special properties are associated with its content of glycerol monoester in a stabilized ॅ‐crystalline form (6). It consists of the mixture of crystals formed by cooling a melt containing approximately equal molecular proportion of certain long chain fatty acid monoesters of glycerol and of 1,2‐propanediol. A practical composition contains a blend of glycerol monostearate and 1,2‐propanediol monostearate.Conjoined Crystals disperse readily in water and retain this ability for periods of over a year, a property which appears to be closely associated with their effectiveness in baking and in other applications. This water dispersibility contrasts with the behavior of the usual modification of glycerol monostearate which is difficult to disperse in water.Infrared analysis indicated that the major part of the glycerol monoester in the mixed crystals is in the ॅ‐crystalline modification. Studies by X‐ray diffraction supported this conclusion. Thus, we have consistently associated ready water dispersibility and the ॅ‐form with the enhanced emulsifying ability.

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