Seilert, J. orcid.org/0000-0002-0149-7253, Rappolt, M. orcid.org/0000-0001-9942-3035, Dol, G. et al. (1 more author) (2024) Interplay of Polymorphic Transition and Mixed Crystal Formation in Model Fat Systems. Crystal Growth and Design, 24 (3). pp. 1146-1158. ISSN 1528-7483
Abstract
Time-resolved small- and wide-angle X-ray scattering (SAXS/WAXS), differential scanning calorimetry (DSC), and small deformation oscillation were employed to investigate the crystallization kinetics of fat blends containing monoacid saturated triglycerides (H3) and a mixture of H3 and mixed acid saturated triglycerides (H2M, where H denotes long-chain saturated fatty acid and M denotes a medium-chain saturated fatty acid). For the H3 system, the time-resolved DSC signal revealed a two-step crystallization process aligned with the kinetic pathway identified via SAXS/WAXS. H3 first crystallizes in α form and quickly transitions into the β polymorphic form. The rheological data on the complex modulus, due to the speed of the polymorphic transition, do not allow us to distinguish the two crystallization steps clearly. However, the α–β transition complies well with literature data on monoacid saturated TAGs. The H3 + H2M system showed a two-step process in DSC and complex modulus, which could be associated with the polymorphic transition from the α to β′ crystals. No further transition into the β polymorph or segregation of the H3 fraction was detected, indicating the dominant role of H2M triglycerides. The SAXS data on the system suggest that H3 and H2M triglycerides formed a single solid phase, which is not supported by the DSC melting profile. The variation of cooling rate (5 vs 10 °C/min) established minor differences in crystallization kinetics with their cause yet to be explored in greater detail. This study has generated valuable new insights concerning the polymorphic transition (α–β′ and α–β) in systems forming mixed crystals of monoacid and saturated mixed-acid TAGs using established methods and correlating them to blends of defined TAG group composition for the first time.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2024 American Chemical Society. This is an author produced version of an article published in Crystal Growth and Design. Uploaded in accordance with the publisher's self-archiving policy. |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 04 Jun 2024 08:35 |
Last Modified: | 17 Jan 2025 01:13 |
Status: | Published |
Publisher: | American Chemical Society |
Identification Number: | 10.1021/acs.cgd.3c01164 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:212940 |