Effect of Crystallization Temperature of Palm Oil on Its Crystallization

概要

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The crystallization of Palm Oil and its thermal features were examined in the present study by differential scanning calorimetry (DSC), X-ray diffractometry (XRD) and infrared spectroscopy (IR). The melting behavior of Palm Oil crystals was noted to differ significantly with temperature. One of the particular interest was the finding that small angle X-ray diffraction. Palm Oil crystallized when temperature was maintained at 10°C showed 65Å spacings. The IR absorption band due to the C-O-C group differed from any of those for samples obtained at other crystallization temperatures. It thus follows that the triple-chain length structure is present only in crystals obtained at 10°C and the double-chain length structure is to be found in those obtained at other temperatures. With heat application, the triple-chain length structure was noted to change to the double-chain length structure, this being accompanied by increase in enthalpy. Triacylglycerin in Palm Oil is comprised of POP (1,3-dipalmitoyl-2-oleoyl-glycerol) at about 30% and POO (1,2-dioleoyl-3-palmitoyl-glycerol) at about 20% and thus the present results would account for the varying triacylglycerin content in Palm Oil. Accordingly, when using Palm Oil-based products, attention should be directed to the effects of temperature on crystallization.
日本油化学会の論文
2004-05-01