DSC Studies Concerning Polymorphism of Saturated Monoacid Triglycerides in the Presence of Food Emulsifiers

The Polymorphism of saturated monoacid triglycerides C12–C18 in the presence of food emulsifiers was investigated using the differential scanning calorimetry. ΔHf values of α and β polymorphs in the presence and in the absence of emulsifiers were compared. Difference was found between the effects of the various emulsifiers in the diverse triglycerides. The change in ΔHf was correlated to the change in the proportion of the same polymorph which melts. The inhibition of β crystallization in C18 by solid emulsifiers is shown to be minimized at slower heating rates, confirming the kinetic effect of the surfactant on the α–β transition.