ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
An X-ray diffraction study was made of several plastic fats, including lard, butterfat, oleomargarine, and hydrogenated vegetable shortenings. Their liquid contents were varied by altering the holding temperature. Separate mixtures were made of cocoa butter or tristearin with corn oil, tributyrin, or trioctanoin, and their diffraction patterns were obtained. The crystal form (omega), previously described for oxidized cocoa butter, was found in the first group of fats and in the corn oil-tristearin mixture. Omega crystallinity was not related to the solid-liquid ratio of the fats or to differences in molecular length in the constituent fatty acid radicals. Omega crystallinity seemed to be related to a general difficulty in crystallization, probably due to steric hindrances.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1961.tb00776.x
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