Study on the polymorphism of normal triglycerides of sal (Shorea robusta) fat by DSC. I. Effect of diglycerides.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6582/
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| Title |
Study on the polymorphism of normal triglycerides of sal (Shorea robusta) fat by DSC. I. Effect of diglycerides.
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| Creator |
Reddy, S. Y.
Prabhakar, J. V. |
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| Subject |
19 Lipids-oils/fats
01 Oilseeds |
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| Description |
The effect of diglycerides (DG) on the phase transition of various polymorphic forms of normal triglycerides (TG) of sal fat was investigated by differential scanning calorimetry. 3 levels of DG, 5, 10 and 15%, were used. DG delayed the phase transition of lower melting crystal forms to higher forms of TG when samples were brought to a congealed state by rapid cooling (20 degree C/min) and heated at rates ranging from 1.25 degree to 10 degree C/min; the extent depended on level of DG and rate of heating. As level of DG and rate of heating increased, the delay in phase transition of crystal forms I II III was more pronounced. The phase transition of crystal forms I, II and III to form IV was delayed at 5 and 10% DG, while at 15% the phase transition of form I to higher forms was completely stopped when samples were tempered at 0 degree C for 18 h and heated at 10 degree C/min. DG at 10 and 15% retarded the phase transition of form IV to the most stable (V) form of TG when samples were tempered at 0 degree C for 1 h followed by 3 h at 26 degree C.
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6582/1/JAOCS%2C%20Vol.%2063%2C%20no.%205%20%28May%201986.pdf
Reddy, S. Y. and Prabhakar, J. V. (1986) Study on the polymorphism of normal triglycerides of sal (Shorea robusta) fat by DSC. I. Effect of diglycerides. Journal of the American Oil Chemists' Society, 63 (5). 672-676, 11 ref.. |
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