Diglycerides as a Stabilizer of the ß'‐Crystal Form in Margarines and Fats

The possibility of using diglycerides as a β'‐stabilizer in fats was studied both in lab‐scale and in pilot plant equipment. The margarine studied was of table type and contained a high level of hydrogenated rapeseed oil with low content of erucic acid, LOBRA. A characteristic feature of this fat is its rapid transition to the stable β‐form. After producing margarines with different amount of diglycerides the polymorphic transitions were followed by X‐ray diffraction during storage. The results clearly show the potential of using diglycerides as a β'‐stabilizer, which must be of technical interest.