Abstract
The polymorphic transitions of synthesized tristearin in the presence of selected DAG or commercial sucrose polyesters (SPE) were investigated using DSC and X-ray diffractiometry. The stabilizing effects of DAG and SPE on α to β transitions of tristearin were dependent on the chemical structures of additives such as FA chain length, saturation of FA, positions and number of FA on backbones. The addition of 1,2-distearin (DS) or SPE containing 70% stearic acid with a hydrophile-lipophile balance value of 1 (S-170) to tristearin resulted in a significant stabilizing effect on the α to β transition during constant heating and storage of α forms at 53°C. The addition of 1,2-DS or S-170 also stabilized the β′ to β transitions of tristearin during constant heating and storage at 59°C. The addition of S-170 exhibited greater stabilizing effects than the addition of 1,2-DS during early stages of storage of α or β′ forms of tristearin. This study provides evidence of potential uses for SPE as additives to improve the quality and shelf life of foods containing fats by stabilizing the desirable α or β′ forms of fats.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Lutton, E.S., Lipid Structure, J. Am. Oil Chem. Soc. 49:1–9 (1972).
Larsson, K., Lipids:-Molecular Organization, Physical Functions and Technical Applications, The Oily Press, Dundee, Scotland, 1994, pp. 7–45.
deMan, J.M., Principles of Food Chemistry, 3rd edn., Aspen Publishers, Gaithersburg, MD, 1999, pp. 81–110.
Larsson, K., Physical Properties—Structural and Physical Characteristics, in The Lipid Handbook, edited by F.D. Gunstone, J.L. Harwood, and F.B. Padley, Chapman & Hall, London, 1986, pp. 321–384.
Hernqvist, L., B. Herslof, K. Larsson, and O. Podlaha, Polymorphism of Rapeseed Oil with a Low Content of Erucic Acid and Possibilities to Stabilize the β′-Crystal Form in Fats, J. Sci. Food. Agric. 23:1197–1202 (1981).
Garti, N., E. Wellner, and S. Sarig, Crystal Structure Modification of Tristearin by Food Emulsifiers, J. Am. Oil Chem. Soc. 59:181–185 (1982).
Aronhime, J.S., S. Sarig, and N. Garti, Mechanistic Consideration of Polymorphic Transitions of Tristearin in the Presence of Emulsifiers, Ibid. 64:529–533 (1987).
Smith, P.R., D.J. Cebula, and M.J.W. Povey, The Effect of Lauric-Based Molecules on Trilaurin Crystallization, Ibid. 71:1367–1372 (1994).
Elisabettini, P., A. Desmedt, and F. Durant, Polymorphism of Stabilized and Nonstabilized Tristearin, Pure and in the Presence of Food Emulsifiers, Ibid. 73:187–192 (1996).
Sato, K., and T. Kuroda, Kinetics of Melt Crystallization and Transformation of Tripalmitin Polymorphs, Ibid. 64:124–127 (1987).
Aronhime, J.S., S. Sarig, and N. Garti, Dynamic Control of Polymorphic Transitions in Triglycerides by Surfactants: The Button Syndrome, Ibid. 65:1144–1150 (1988).
Garti, N., J. Schlichter, and S. Sarig, DSC Studies Concerning Polymorphism of Saturated Monoacid Triglycerides in the Presence of Food Emulsifiers, Fat Sci. Technol. 90:295–299 (1988).
Akoh, C.C., and B.G. Swanson, A Background and History of Carbohydrate Polymers, Carbohydrate Polyesters as Fat Substitutes, Marcel Dekker, New York, 1994, pp. 9–35.
Akoh, C.C., Fat Replacers, Food Technol. 52:47–53 (1998).
Martini, S., M. Cerdeira, and M.L. Herrera, Effect of Sucrose Esters on the Crystallization Behavior of Bulk Oil Systems, J. Am. Oil Chem. Soc. 81:209–211 (2004).
Oh, J.-H., A.R. McCurdy, S. Clark, and B.G. Swanson, Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin, J. Food Sci. 67:2911–2917 (2002).
Kellens, M., W. Meeussen, and H. Reynaers, Crystallization and Phase Transitions of Tripalmitin, Chem. Phys. Lipids 55:163–178 (1990).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Oh, JH., McCurdy, A.R., Clark, S. et al. Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters. J Amer Oil Chem Soc 82, 13–19 (2005). https://doi.org/10.1007/s11746-005-1036-y
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-005-1036-y