Crystal structure modifications of tristearin by food emulsifiers

The effect of several emulsifiers as crystal structure modifiers of tristearin has been investigated. The less thermodynamically stable modification, named a, is preserved when 1–10% of sorbitan monostearate was added before allowing the molten tristearin to cool and crystallize. Several other emulsifiers have been tested and it has been found that the combination of bulkiness of the hydrophilic groups with the right lengths of the hydrophobic chains of a given emulsifier is necessary to preserve the a‐modification. Liquid emulsifiers and those having a pronounced hydrophilic character are not efficient as modifiers. The emulsifier has been shown to be incorporated into the tristearin during crystallization from solvent without an immediate effect, but it affects subsequent behavior upon melting and resolidification.