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Solubility of monoglycerides in oil and its relation to the production of global edible spread

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Journal of the American Oil Chemists’ Society

Summary

Solubility data have been presented for monostearin, monopalmitin, and monoglycerides of triple-pressed stearic acid and hydrogenated lard in cotton-seed oil. Monoglyceride precipitated from solution by quick chilling became less soluble after tempering 18 hrs. at 45°C. Decreased solubility was related to increased crystallinity as determined by X-ray diffraction. Solubility data thus confirmed conclusions previously reported that tempering operates to improve global spread primarily through recrystallization which is now shown to involve converting precipitates of low degree of molecular order into more perfect crystals.

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Authors and Affiliations

  1. Northern Utilization Research Branch, Agricultural Research Service, U. S. Department of Agriculture, Peoria, Illinois

    N. N. Hellman, H. F. Zobel & F. R. Senti

Authors
  1. N. N. Hellman
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  2. H. F. Zobel
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  3. F. R. Senti
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Hellman, N.N., Zobel, H.F. & Senti, F.R. Solubility of monoglycerides in oil and its relation to the production of global edible spread. J Am Oil Chem Soc 32, 489–492 (1955). https://doi.org/10.1007/BF02639947

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  • DOI: https://doi.org/10.1007/BF02639947

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