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The temperature dependence of the expansion coefficient of liquid glycendes

  • Published:
Journal of the American Oil Chemists’ Society

Abstract

The temperature dependence of the expansion per degree C, E, has been determined for a number of simple triglycerides and for natural oils and fats. This dependence could be expressed as a straight line: E = Bo + kt The E-values found for simple triglycerides indicate that: 1) The E-value for the trisaturated glycerides is independent of the chain length; 2) the E-lines for triolein and the trisaturated glycerides run parallel, thus enabling the E for a mixed triglyceride as 2-oleoyl-distearoyl glycerol to be calculated from those for triolein and tristearin; 3) the E-line for trielaidin has a different slope from that of triolein. In calculating dilatations for practical purposes, the E-values for natural oils and fats can be rounded off to 20.5 + 0.02 t. When we have to correct for the expansion of the liquid fat phase, the equation: Ux = E.(te - tx) has to be changed into the more accurate expression:

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Authors and Affiliations

  1. Unilever Research Laboratory, Vlaardingen, The Netherlands

    P. W. Hendrikse

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  1. P. W. Hendrikse
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Hendrikse, P.W. The temperature dependence of the expansion coefficient of liquid glycendes. J. Am. Oil Chemist’ Soc. 41, 184–185 (1964). https://doi.org/10.1007/BF03024643

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  • DOI: https://doi.org/10.1007/BF03024643

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