Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β′‐crystal form in fats

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Abstract
The polymorphism of hydrogenated rapeseed oil with a low content of erucic acid was investigated by X‐ray diffraction. The triglyceride composition in the hydrogenated oil was determined by a combination of gas chromatography and high‐performance liquid chromatography. A characteristic feature of this oil is its rapid transition to the β‐form. Possibilities of influencing the β′→ β transition are discussed. The addition of diglycerides appears to provide a means for delaying the β′rarr; β transition. Thus, 1,2‐diglycerides show a strong stabilising effect on the β′ triglyceride crystals form, which is considered to be of technical interest.

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