Journal of the American Oil Chemists' Society

, Volume 74, Issue 2, pp 169–171 | Cite as

The effect of partial glycerides on trilaurin crystallization

  • Paul R. Smith
  • Malcolm J. W. Povey
Short Communication


The effects of partial glycerides of fatty acid chainlength from C10 to C18 on trilaurin crystal growth rate were investigated. Glycerides of particular form were found to have similar effects. Free fatty acids or monoglycerides either had little effect or slightly increased growth rates, whereas diglycerides, especially 1,3-diglycerides reduced them. If a particular glyceride has shorter chainlengths than trilaurin, the inhibition of crystallization is extremely small. For slightly longer chainlengths, a significant reduction of crystallization rate is seen, although smaller than with the addition of partial laurates. Maximum inhibition occurs with chainlength matching, and the magnitude decreases with increasing difference between host and guest chainlength.

Key Words

Crystallization glyceride habit microscopy modification triglyceride trilaurin 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Smith, P.R., D.J. Cebula, and M.J.W. Povey, The Effect of Lauric-Based Molecules on Trilaurin Crystallization, J. Am. Oil Chem. Soc. 71:1367–1372 (1994).CrossRefGoogle Scholar
  2. 2.
    Hunt, J.D., K.A. Jackson, and H. Brown, The Temperature Gradient Microscope Stage, Rev. Sci. Instrum. 37:805 (1966).CrossRefGoogle Scholar
  3. 3.
    Whittam, J.H., and H.L. Rosano, Physical Aging of Even Saturated Monoacid Triglycerides, J. Am. Oil Chem. Soc. 52:128–133 (1975).CrossRefGoogle Scholar
  4. 4.
    Sambuc, E., Z. Dirik, G. Reymond, and M. Naudet, Study of the Crystallization of Plastic Fats. VI. Influence of Partial Glycerides and Phosphatides in the Absence and Presence of Water. A Case of Stearopalmitic Monoglycerides, Rev. Franc. Crops Gras 27:505–512 (1980).Google Scholar

Copyright information

© AOCS Press 1997

Authors and Affiliations

  • Paul R. Smith
    • 1
  • Malcolm J. W. Povey
    • 2
  1. 1.Unilever Research, Colworth LaboratorySharnbrookUnited Kingdom
  2. 2.Procter Department of Food ScienceThe University of LeedsLeedsUnited Kingdom

Personalised recommendations