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The Influence of Emulsifiers on the Crystal Properties of Tristearin and Trilaurin

Published online by Cambridge University Press:  10 January 2013

J. Schlichter ,
I. Mayer ,
S. Sarig  and
N. Garti
J. Schlichter
Affiliation:
Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem 91904 Jerusalem, Israel
I. Mayer
Affiliation:
Department of Inorganic Chemistry, The Hebrew University of Jerusalem 91904 Jerusalem, Israel
S. Sarig
Affiliation:
Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem 91904 Jerusalem, Israel
N. Garti
Affiliation:
Casali Institute of Applied Chemistry, The Hebrew University of Jerusalem 91904 Jerusalem, Israel
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Abstract

The effect of solid emulsifiers, added at the level of 10%, on the lattice parameters of tristearin and trilaurin, has been studied by powder X-ray diffraction method. The presence of sorbitan monostearate and glycerol-l-stearate affects slightly the lattice constant a in tristearin; on the other hand, although sorbitan monostearate causes an increase in a of trilaurin, glycerol-l-stearate does not. The presence of sorbitan monolaurate and glycerol-l-laurate affect a of trilaurin similarly to the long chain emulsifiers.

A correlation between the effect on a and the increase in melting point has been found.

The presence of the emulsifier does not alter drastically the lattice dimensions of the fat. The slight dissimilarity in crystal structure between tristearin and trilaurin is confirmed by the diverse effects of the emulsifiers on the internal structure of the fat.

Type
Research Article
Information
Powder Diffraction , Volume 3 , Issue 1 , March 1988 , pp. 19 - 22
Copyright
Copyright © Cambridge University Press 1988

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