Online citations, reference lists, and bibliographies.
← Back to Search

The Solid-liquid Equilibrium Of Binary Mixtures Of Triglycerides With Palmitic And Stearic Chains

M. Knoester, P. D. Bruijne, M. Tempel
Published 1972 · Chemistry

Save to my Library
Download PDF
Analyze on Scholarcy
Abstract The solid-liquid phase behaviour of the binary mixtures of six triglycerides with palmitic and stearic chains has been investigated by means of a microcalorimeter. In order to meet equilibrium conditions as closely as possible, an extensive stabilization procedure was applied. The reliability of the melting curves was optimized by choosing small sample sizes and low heating rates. For 10 out of the 15 mixtures, diagrams of the eutectic type were obtained. In a few cases these diagrams could be interpreted in terms of ideal miscibility in the liquid phase, and no miscibility in the solid state. Deviations could be quantitatively explained by a slight to moderate solid solubility. The five other diagrams showed a high degree of miscibility in the solid state. The results show that solid miscibility is strongly favoured by the presence of an asymmetric triglyceride. On the other hand, differences in crystal modification of the glycerides have no effect on the phase diagram.
This paper references

This paper is referenced by
CHAPTER 6 – Production and characteristic properties
R. E. Timms (2012)
Phase behaviour of fats and their mixtures.
R. Timms (1984)
Phase Behavior of Saturated Triacylglycerides—Influence of Symmetry and Chain Length Mismatch
L. Bouzidi (2012)
Thermal and structural properties of sn-1,3-dipalmitoyl-2-oleoylglycerol and sn-1,3-dioleoyl-2-palmitoylglycerol binary mixtures examined with synchrotron radiation X-ray diffraction
Akiyoshi Minato (1997)
Etude de melanges binaires de triglycerides derives des acides palmitique et stearique
M. Ollivon (1979)
Crystallization behavior of waxes
Sarbojeet Jana (2016)
The binary phase behavior of 1,3-dilauroyl-2-stearoyl-sn-glycerol and 1,2-dilauroyl-3-stearoyl-sn-glycerol.
L. Bouzidi (2010)
Studies in palm oil crystallization
B. Jacobsberg (1976)
Effect of Sorbitan Tristearate on the Thermal and Structural Properties of Monoacid Triglycerides ‐ Influence of a “Cis” or “Trans” Double Bond
Paola Elisabettini (1995)
Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils.
Bing-zheng Li (2017)
An Insight into the Solid-State Miscibility of Triacylglycerol Crystals
Jorge Macridachis-González (2020)
Crystallization and Equilibrium Melting Temperatures from Binary Lipid Mixture
R. Tamaki (2005)
CHAPTER 7 – Interactions between fats, bloom and rancidity
R. E. Timms (2012)
Influence ofcis andtrans double bonds on the thermal and structural properties of monoacid triglycerides
A. Desmedt (1990)
Physical Properties of Fats and Oils
P. J. M. W. L. Birker (1987)
Oil-Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions
S. Irmscher (2015)
Solid lipid nanoparticles as drug carriers. I. Incorporation and retention of the lipophilic prodrug 3′-azido-3′-deoxythymidine palmitate
H. Heiati (1997)
Effect of Melting Point on the Physical Properties of Anhydrous Milk Fat
Yunna Wang (2017)
CHAPTER 1 – Analysis of edible oils by differential scanning calorimetry
C. Tan (2012)
Phase behavior of model lipid systems: Solubility of high-melting fats in low-melting fats
Yuqing Zhou (2006)
Physical properties: structural and physical characteristics
I. Foubert (2007)
Liquid-Multiple Solid Phase Equilibria in Fats: Theory and Experiments
L. Wesdorp (1990)
Relating structure of fat crystal networks to mechanical properties: a review
S. Narine (1999)
Nucleation behaviour of tripalmitin from a triolein solution
W. Ng (1989)
Mitigating crystallization of saturated FAMEs (fatty acid methyl esters) in biodiesel: 2. The phase behavior of 2-stearoyl diolein–methyl stearate binary system
M. Baker (2015)
Propriedades físicas de lipídios estruturados obtidos a partir de banha e óleo de soja
R. C. Silva (2006)
Physical Properties — Structural and Physical Characteristics
K. Larsson (1986)
CHAPTER 10 – Legislation and regulation
R. E. Timms (2012)
Soft matter food physics--the physics of food and cooking.
T. Vilgis (2015)
Influence of diglycerides on crystallisation of palm oil
Wai-Lin Siew (1999)
The binary phase behavior of 1, 3-dipalmitoyl-2-stearoyl-sn-glycerol and 1, 2-dipalmitoyl-3-stearoyl-sn-glycerol.
M. Boodhoo (2009)
Polymorphism and intersolubility of some palmitic, stearic and oleic triglycerides: PPP, PSP and POP
V. Gibon (1986)
See more
Semantic Scholar Logo Some data provided by SemanticScholar