Abstract
Several food emulsifiers have been found to serve as crystal structure modifiers for stearic acid crystallized from various organic solvents. Stearic acid that usually precipitates under appropriate crystallization conditions as the B- form is converted into the C- form when 1- 5% of sorbitan esters or ethoxylated sorbitan esters of fatty acids are present in the solution. Other emulsifiers such as polyglycerol esters, bdsubstituted monoglycerides and sucrose esters of fatty acids consisting of bulky hydrophilic groups are also effective emulsifiers in preserving the C- form of the crystallized stearic acid. The active emulsifiers modify the external crystal habit of stearic acid. Mass spectrograph analysis indicates that sorbitan monostearate (Span 60) is precipitated with the stearic acid.
Similar content being viewed by others
References
Campbell, L.B., and P.G. Keeney, Mfg. Confect. 48:177 (1968).
Chapman, G.M., JAOCS 48:824 (1971).
Easton, N.R., D.J. Kelly and L.R. Buton, Food Technol. 6:21 (1952).
Ludwig, K.G., Fette Seifen Anstrichm. 71:672 (1969).
DuRoss, J.W., and W.H. Knightly, Mfg. Confect. 45:50 (1965).
Kleinem, J., Rev. Int. Choc.16(5):2O1 (1961).
Krog, M., JAOCS 54:124 (1977).
Garti, N., E. Wellner and S. Sarig, Cryst. Tech. 15:1303 (1980).
Garti, N., E. Wellner and S. Sarig, J. Crystal Growth (in press).
Garti, N., E. Wellner and S. Sarig. Cryst. Tech. 16:1283 (1981).
Author information
Authors and Affiliations
About this article
Cite this article
Garti, N., Wellner, E. & Sarig, S. Effect of food emulsifiers on crystal structure and habit of stearic acid. J Am Oil Chem Soc 58, 1058–1060 (1981). https://doi.org/10.1007/BF02679326
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02679326