硬化魚,鯨油およびナタネ油の融点について (食用固形脂の融点について-5,6-)

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A series of experiments are being carried out by authers on the correlation between the melting point and polymorphism of edible solid fat. In the present of work, the same experiments were carried out on three kinds of hardened fish oil, one kind of hardened whale oil and one kind of hardened rape seed oil which contain larger amount of higher fatty acids above C20 than the usual oils. The same experiment was also carried out on mixing oil containing coconut oil which has a drastically different molecular chain. 1) All the three samples of hardened fish oil with different degree of hardening, I.V. 40.8 (#40), 52.7 (#50) and 69.2 (#70), showed approximately similar tendency in the open-capillary melting point when left at 0°C and 10°C, but showed a great difference in the melting point when left at 30°C. Changes according to the period of standing was also great in the latter case. 2) The polymorphism of the hardened fish oil when left at 0°C and 10°C is a β' type, but that of #70 when left at 30°C was β'-3 type, showing advanced transition. 3) Open-capillary melting point of hardened whale oil (I.V. 59.9) showed hardly any difference when left at 0°C or 10°C, but a great difference of about 3°C was found when left at 20°C. Its polymorphism was generally β' type when left at 0° and 10°C, but was β'-3 type when left at 30°C. 4) The hardened rape seed oil (I.V. 69.9) showed small difference in open-capillary melting point according to the temperature of standing. Polymorphism was β'-3 type even when left at 0°C, showing a more rapid transition than hardened fish or whale oil. 5) A mixture of coconut oil and hardened fish oil showed different segregation according to the ratio of mixing, and the open-capillary melting point was scattered.
日本油化学会の論文

硬化魚,鯨油およびナタネ油の融点について (食用固形脂の融点について-5,6-)

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