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Crystallisation of triacylglycerols in nanoparticles

Effect of dispersion and polar lipids

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Abstract

The crystallisation properties of a mixture of triacylglycerols (TG), cocoa butter (CB) 75%/miglyol 25%, were investigated on cooling at 0.5 °C/min using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The influence of (i) the dispersion of TG within nanoparticles stabilised by proteins, and of (ii) the presence of polar lipids were characterised. In bulk, crystallisation of TG successively occurred with a α 2L (49.3 Å) structure, then the formation of longitudinal stackings of 44.5 and 34.5 Å of β′ form was interpreted as co-crystallisation of TG from CB and miglyol. The dispersion of TG in nanoparticles of about 400 nm induced a higher supercooling and changed their crystallisation properties. The formation of α 49.2 Å and β′ 45 Å structures corresponded to the segregation of TG from CB in solid phases while TG from miglyol remained liquid. Phospholipids with saturated fatty acid chains affected the thermal properties of TG, which demonstrated their localisation at the surface of the nanoparticles. DSC and XRD revealed to be very sensitive and adapted methods to increase the knowledge about the mechanisms of crystallisation in emulsion.

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Acknowledgements

The authors thank ARILAIT Recherches (French Dairy Board; Paris, France), especially the members of the steering committee, and ANRT (Association Nationale pour la Recherche Technique; Paris, France) for supporting this research. A. Riaublanc (INRA-BIA, Nantes) is acknowledged for his help in the manufacture of emulsions. P. Lesieur (LURE, Orsay) is acknowledged for supervising the synchrotron radiation XRD experiments on the D22 beam line. C. Lopez warmly acknowledges the French Association for Calorimetry and Thermal Analysis (AFCAT) for receiving the AFCAT-Setaram award in June 2008.

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Authors and Affiliations

  1. UMR 1253 INRA-Agrocampus Ouest, 65 Rue de Saint-Brieuc, 35042, Rennes cedex, France

    C. Lopez

  2. UMR 8612 CNRS-Univ. Paris XI, 5 Rue J.-B. Clément, 92296, Châtenay-Malabry, France

    M. Ollivon

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  1. C. Lopez
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  2. M. Ollivon
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Correspondence to C. Lopez.

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This paper is dedicated to Michel Ollivon, who passed away on June 16th 2007.

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Lopez, C., Ollivon, M. Crystallisation of triacylglycerols in nanoparticles. J Therm Anal Calorim 98, 29–37 (2009). https://doi.org/10.1007/s10973-009-0183-4

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