Isothermal crystallization of tripalmitin in sesame oil

Crystallization of tripalmitin (TP) in sesame oil was investigated under isothermal conditions at a cooling rate similar to the one achieved in industrial crystallizers (1 K/min). The results obtained indicated that, at TP concentrations <0.98%, triacylglycerides of sesame oil developed mixed crystals with TP. However, at concentrations within the interval of 0.98 to 3.44%, tripalmitin crystallized independently from sesame oil. Within this concentration interval, discontinuities were observed in the behavior of the induction time of TP crystallization ( T i ) in sesame oil as evidenced by differential scanning calorimetry, polarized microscopy studies, and determination of the Avrami index ( n ). In general, the discontinuities in T i were associated with different polymorph states developed by TP in sesame oil as a function of its concentration and crystallization temperature. Thus, TP crystals obtained at temperatures above 296 K with 1.80 and 2.62% TP solutions had n values close to 3 and developed lamellar‐shaped crystals that are characteristic of β tripalmitin. In contrast, the crystals obtained at temperatures of 296 K and below with 1.80% and 2.62% TP solutions provided n values close to 3. Axialite‐shaped β′ TP crystals were obtained under these conditions. For the 0.98% TP solution, simultaneous production of α and β′ crystals occurred below 291 K. However, at temperatures above 291 K, a crystallization process with n =3 was obtained, and it developed a different polymorph state, i.e., β, with lamellar‐shaped TP crystals.